This site's got L.E.G.S.
The most abundant of all harvests from our garden, and the most versatile of foods, raw or cooked.
This soup is uber-easy. It’s great for using up your home-canned tomatoes and the last of the potatoes and onions in storage. Hopefully, you’ve kept some fresh basil going all winter indoors. . .if not, find a donor, like I did 
. (NOTE: You can omit the cream or coconut milk and simply throw in [...]
The kids love rice, but they get tired of the traditional wild, brown or basmati that we normally eat. Risotto is like a savoury rice pudding. It isn’t difficult, but it needs constant supervision. Tomato Risotto Serves 4-6 2 tablespoons butter 1 onion, finely chopped 2 cloves garlic, minced 1 1/2 cups Arborio rice 2 [...]
In my experience, it is almost impossible to boil down pureed tomatoes to a consistency that can accurately be referred to as “paste”, and yet, that is what the published canning experts tell us to do. Here is a much better alternative: Peel tomatoes and puree them until smooth. For every 4 cups of …
I have 6 jars of green tomato salsa in the canner. I’ve never preserved green tomatoes before. Usually, at the end of the season, I cut down all the remaining clusters of tomatoes, leaving as much vine attached as possible, and spread them in a single layer between newspapers in the cold cellar. …
I canned five pints of salsa today. The tomatoes were a mix of Amish Paste, Roma and Hungarian Heart. With night temps back up into the “teens” all this week, the rest of the fruit will have a reasonable chance to mature. I may be in full canning production by Saturday.
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