Good Organic Gardening

Lecture de 4 min

In the township of Lethbridge, northwest of Geelong on the Midland Highway, is Bert and Sue Moritz’ fiveacre property, of which a full acre is given over to vegetables. Sue, a retired nurse, and Bert, a former primary school teacher, were both born i

Ideas

Lecture de 6 min

BY JOE YONAN (TEN SP EED PRESS, R478) Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile and environmentally friendly form of protein. Enter Joe Yonan, food editor of The Washington Post, who pro

SA Garden and Home

Lecture de 3 min

Cucumbers, carrots, cabbage, beetroot, beans, eggplant, broccoli, cauliflower, onions, garlic, radishes, ginger, chillies, peppers and more can all be preserved by pickling. Hard, crunchy vegetables like carrots and beetroot need to be cooked beforeh

Watch

Lecture de 1 min

Makes 4 servings. 12 ounces soba noodles, cooked Peanut dressing (recipe follows)1 cup pickled cucumbers (recipe follows)1 cup pickled shiitakes (recipe follows)4 eggs, soft boiled1 cup julienned bell peppers½ cup thinly sliced green onions1 cup juli

Grit

Lecture de 7 min

MOTHER EARTH NEWS FAIR Best-Seller! A gift for anyone ready to get in the soil. This handmade, multipurpose tool makes digging, weeding, hoeing, and trenching faster and easier than ever. Dig through rocks, cut through plant material, and remove unwa

Woolworths TASTE

Lecture de 1 min

“IN SOWETO DURING THE DARK TIMES, when money was low, cabbage was always there. Our grandmothers would boil it for hours until it was soft. On special occasions they might add carrots and some potatoes – similar to bubble and squeak – to give it a bi

Pick Me Up Special

Lecture de 1 min

With 7.3 million tonnes of food being binned every year in the UK, waste and recycling firm Warrens Group are calling upon families to help fight against food waste. Get on board with these simple tips… Reduce impulse-buying by shopping small and o

Amateur Gardening

Lecture de 1 min

WITH the maturity of so many crops at once, this month can be very productive, and rather wasteful. The problem is what to do with each surplus as they arrive. Just a whirlwind of picking is not enough – you have to do something, and quickly, before

BBC Gardeners' World

Lecture de 1 min

Our friends at BBC Good Food are experts at preserving homegrown bounty. Visit bit.ly/GoodFood-jam for their best-ever jam recipes, and explore bit.ly/GoodFood-chutneys for chutney and pickle ideas. From raspberry jam to nettle pesto, as well as liq

Kitchen Garden

Lecture de 3 min

I love this time of year as the allotment has a vast array of produce as the late summer crops ease into the autumn. It is that perfect time to think of pickles and chutneys, so that all the season’s hard work does not go to waste and you have some d

Eat Well

Lecture de 4 min

WORDS / JANAI VELEZ Shun (pronounced “shoon”) is an untranslatable Japanese word that means food at its very peak of the season. Shun is the period of time when food is at its very best — harvested and eaten when it’s fresh, fragrant and flavoursome.

Chicago magazine

Lecture de 1 min

Enhance your weekend fry-up with thick-cut bacon from Butcher & Larder, the boutique whole-animal merchant. $12 per pound. Local Foods, 1427 W. Willow St., West Town Central Pickling’s pickles are made with local vegetables, like tomatoes and beets.

Food

Lecture de 2 min

Pickling and preserving is an ancient and inexpensive way to make your seasonal kai last a little longer. Pickling involves soaking ingredients in a solution of either vinegar or brine, which helps both with piquancy and preserving. Virtually every c

HEIRLOOM GARDENER

Lecture de 7 min

OUR VEGETABLE GARDENS offer us beautiful, fresh bounty during the growing season — and they also have the potential to increase our food security the rest of the year. When you craft a plan to put up some of the crops you grow, you’re preparing for t

NPR

Lecture de 2 min

Fall is fast approaching and for Here & Now resident chef Kathy Gunst, it’s canning time. Kathy brings Here & Now‘s Jeremy Hobson recipes and samples for chile-sesame pickled green beans, pickled carrots, plum conserves and roasted tomato sauce. She

BBC Gardeners' World

Lecture de 5 min

Pick as the fruits ripen, and feed weekly to keep them coming. Don’t overwater – this can split the fruits and dilute the flavour. When night temperatures fall to 10°C, bring in any last outdoor fruits to ripen indoors, still on the vine if you wish.

Louisiana Cookin'

Lecture de 3 min

ABIGAIL SPAHT RICKS was always interested in traditional crafts such as quilting, canning, and preserving—a passion instilled in by her grandmother and her mother, Gaye Spaht. “The three of us spent so much of our free time doing our thing together,

The Journal of the Texas Trophy Hunters

Lecture de 1 min

• ½ lb. wild hog backstrap, silver casing removed (preferably from hog between 30 and 80 lbs.)• 2 Tsp. olive oil• 2 Tsp. apple cider vinegar• ½ tsp. salt• ½ tsp. cayenne pepper• 2 tsp. minced garlic• 3 Tsp. red hot pepper sauce• 3 Tsp. honey• Romaine

Woman's Weekly

Lecture de 3 min

This is a brilliant recipe to try if you have leftover fruit – you could even make it in a jam jar. Once the vodka is ready, strain it, decant into bottles and keep it in the freezer. ✣ Fruit, such as forced rhubarb, fresh currants, Alpine strawber

Denver Life Magazine

Lecture de 1 min

While this photo may look like a deliciously rare steak, don’t count your chickens (or cows, or mushrooms) just yet. May we—or better yet, SALT of Boulder—present Meati: the fungi-based meat alternative. This nutrient-packed, non-GMO, minimally proce

The Journal of the Texas Trophy Hunters

Lecture de 1 min

A quick and easy way to take a ride on the stuffed side – if you will pardon the reference to taxidermy skills – is the following dish that is cool, refreshing and delicious. Leftover grilled redfish cooked on the half shell works particularly well i

Earth Garden

Lecture de 3 min

WHEN it’s cold outside on this little hobby farm I like to fill my mudbrick homestead with aromas and warmth by baking pastries and simmering stews. The newly-constructed rabbit- and bird-proof garden was growing an amazing amount of food so I challe

Food

Lecture de 1 min

Who doesn’t love a humble toastie? A good cheese and onion toasted sammie is a staple in many Kiwi homes, but the classic comfort food has had a pretty serious makeover of late, with the search underway to find New Zealand’s top toasted sandwich. Now

BBC Good Food Magazine

Lecture de 1 min

Sea buckthorn Huge in Siberia. You make jam with it or pound it with sugar to make a hot drink called mors. I used to drink litres of it. The taste is a unique acidic mix of orange, peach and maybe passion fruit. Pine nuts You buy kilo bags, unshel

Chicago magazine

Lecture de 1 min

Sunday Ludlow Liquors This ingenious twist on ratatouille features a fried patty of eggplant, squash, and other veggies that’s topped with basil pesto and a smear of Calabrian chile aïoli. Add mozzarella and ricotta to turn it into a melt. $11. 2959

Dish

Lecture de 3 min

Summer brings a bounty of luscious juicy fruit to enjoy. As the season tails off, late-season varieties come into their own, and while most still make good eating as fresh fruit, they shine in tarts and pies, jams and preserves, pickles and chutneys.

Kitchen Garden

Lecture de 4 min

A garden begins with a feeling or sensation, perhaps one remembered from years before. It may be some time before the idea takes shape, the plans made and put into place. The inspiration for the Skyline Garden at Coutts Bank in the Strand began far a

ASPIRE DESIGN AND HOME

Lecture de 1 min

Fresh local trouts from the farmers market are twined to keep their bellies flavor packed with white pine spruce, fresh thyme and cloves to flavor their flesh. The trouts are grilled over the fire while the asparagus are pan fried with olive oil and

MOTHER EARTH NEWS

Lecture de 2 min

$319.95 at www.ExcaliburDehydrator.com One of the great joys of the growing season is harvesting your garden’s bounty. So when you have tomatoes up to your ears, more rosemary than you know what to do with, and a fruit tree bending under the weight o

The Field

Lecture de 3 min

When you need to know how best to preserve and pickle, to bottle and brine, it is to Pam the Jam that those in the know turn. If only my moniker rhymed so pleasingly with something so unctuous. Pam Corbin has distilled the knowledge from her years of