Purchase from the author / Purchase on Amazon
Purchase from the author / Purchase on Amazon
First edition book owners, download the new index for free by clicking here.
Just because you’re gluten-free doesn’t mean you can’t have fried green tomatoes or fried squash blossoms! I figured out a perfect crispy GF batter for your delicate, early-summer veggies.
Updated on Sunday, May 23, 2010 at 5:30PM by
Kate
The challenge: how many things can I make out of two bundles of asparagus? Stretching produce and infusing my kitchen ecosystem with components I’ll use later.
Pickling, Preserved Foods: Savory, Recipes, Reusing, Vegetables April CanJam herb explorations: the joy of rhubarb. Two batches, two different flavors using herbs/dried flowers.
Canning, Fruit, Herbs, Preserved Foods: Sweet, Recipes, Small-Batch Canning, Vegetables Why you should always eat your fall decorations; easy roasted pepitas recipe and how to puree a pumpkin yourself.
Copyright © 2015, Kate Payne unless otherwise noted. All rights reserved.
