Category Archives: preserving food

Harvesting, Storing, and Cooking With Pumpkins

Posted on November 4, 2010 by Ann Lovejoy
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Add chunks of fresh or frozen pumpkin to soups, stir fries, and stews. Many small winter squash like Delicata, Sweet Dumpling, and Carnival, can be eaten skin and all if halved, seeded, and baked until tender (usually about 30-40 minutes). Continue reading →

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The Very Best Black Bean Soup

Posted on October 22, 2010 by Ann Lovejoy
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just love home dried soup beans–tender, almost creamy, with soft skins and robust, lively flavors that get lost in commercially dried beans. Tonight I made soup with our own black beans that really was fabulous. Continue reading →

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Preserving Ripe Tomatoes

Posted on September 28, 2010 by Ann Lovejoy
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Home grown tomatoes often ripen in a rush, leaving the cook with a pantry full of produce that won’t wait. While drying or canning are the usual methods, I’ve had good luck freezing roasted tomatoes for up to three months, … Continue reading →

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