farm.
Urban Farm Handbook. (giveaway)
I knew I wanted to get my hands on this book, just from the title: Urban Farm Handbook. I have carried it on the plane with me a few times recently, and am sure I get a few good looks what with goats, chickens and biochar pouring off the pages. No doubt someone saw me shaking my head and smiling when I realized that thanks to reading this book: I… [more]
meet our chickens.
We have 8 lovely chickens. My son Anthony researched like crazy, then picked each one according to their breed, egg-laying frequency and availability. He even started a website called Picking a Chicken (www.pickinachicken.com… [more]
). We don’t do things half-way around here; we dive in full-force learning as we go. That means we run into issues, deal with them on the spot, pick up the pieces and are always mid-adventure.
preserving: tomato jam
OF COURSE I made tomato jam. How could I call my blog “talk of tomatoes” and not always be experimenting with my namesake food? And since small-batch preserves are increasingly a part of my kitchen experience: tomatoes were on the short list of ‘things to can.’
I adore it. I took/cut/pasted and slightly adopted the recipe… [more]
DaVinci Wine Cookbook: page 10 [of 10] Chianti Wine Jelly
THANK YOU.… [more]
I adored absorbing this holiday in Tuscany, courtesy of DaVinci Wines. Each of the Storytellers experienced the food, wine, people and tours through a different lens. My lens is ‘Culinary Arts’; I am a Seattle-based cooking instructor, urban farmer and food blogger (Talk of Tomatoes). Piles of recipes with photos are how I hope to extend this experience—and the spirit of DaVinci Wines—with each of you.
AND as
preserving: rum, plum, cardamom jam.
I am loving playing around with stone fruits, liquor and jam. What to add with what? What fruit goes with what liquor? I always get raves about my brandied fig jam… [more]
, so when the Washington State Fruit Commission made me a ‘CANbassador’ and shipped me boxes of prunes and nectarines: I looked in my cupboards for inspiration.Plums are divine in and of themselves but to pump up the
preserving: blackberry plum cardamom jam
New favorite. Might be ‘best of’ Burke Avenue Farm preserves (oh: I HOPE you love that name—Burke Avenue Farm—it’s what I am calling my humble little Seattle urban farm). Did I mention it is under construction?… [more]
It is still largely dirt, but we have sprinklers etched into the ground and this [first] year’s garden boxes and plots have given me piles of lettuce, herbs and enough tomatoes to make quitepreserving: green tea nectarine jam.
Oh yes I did. This yummy little jam is the culmination of two different, recent classes: 1. a preserving class at The Pantry in Seattle, (there is always more to learn! Plus: recon work since I plan to teach canning/preserving next summer). And 2. a class/overview on tea-making from Steve Smith Teamaker in Portland, OR. Tea + Jam… [more]. Makes sense now, right?
I loved the forging-new-territory approach taken
urban farm update: september 2011
Egad we have been busy. We still have dirt everywhere, but for good cause: we are digging trenches to upgrade water, sewer and add electrical, gas and sprinklers. That one sentence is hours of digging, yard-mapping, home-depot trips, cleaning, more digging, wheelbarrow + rock, teaching sons ‘how-to’ and more. But we are making progress.
Our backyard neighbors needed to bring big trucks through our yard for their remodel. Our benefit… [more]
preserving: yellow tomato jam… because I can!
Ha all puns aside. Though Seattle’s summer has felt a bit wintry, my Sungolds have remained a cheerful beam in my garden. Hoards of tiny orange globes dangle in my tomato jungle, and I just picked a ‘bushel-full’. I am admittedly giddy… [more] (since they cost $4 a pint at neighborhood farmer markets); these homegrown little gems—all jammed up—will be a welcome addition to my pantry shelves.
Because I am in the midst of home
preserving: peach, plum & ginger compote
Last summer I was playing around in my kitchen, learning about small-batch canning and attempting to fill my shelves with jars. BUT some preserves quickly moved beyond ‘playing around’, and jumped to the category of ‘must make every year.’ We got used to tucking into a particular preserve and found ourselves reaching for it time and again. This summer, I started with a list of ‘must-make’ preserves: 1. strawberry jam… [more]
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