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waywardspark.com

How To Make Your Own “Canned Pumpkin”

http://waywardspark.com/how-to-make-your-own-canned-pumpkin

How To Make Your Own “Canned Pumpkin”. October 20, 2011. Middot; 5 comments. First off, what follows involves no canning and no pumpkins. I just wanted to clear that up. So many autumnal recipes call for “a can of pumpkin,” and while that’s all well and good, what if you’re interested in using an actual squash? How exactly do you get from large hard object to creamy puree? Here’s the scoop…. She then takes a big knife and finishes the cut around the equator. Whichever method you choose, cook your squash ...

waywardspark.com

Mustardy Rhubarb Chutney from Marisa McClellan’s Preserving by the Pint + a Giveaway

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Mustardy Rhubarb Chutney from Marisa McClellan’s Preserving by the Pint a Giveaway. April 25, 2014. Middot; 74 comments. So many good things are coming to life this spring. For starters, RHUBARB (! And the new cookbook, Preserving by the Pint. The stars must have aligned just right so that I could dive into this recipe collection by starting off with our newly grown stalks of spring rhubarb in Marisa’s mustardy rhubarb chutney. I own and love Marisa’s first book, Food in Jars. Marisa is also touring all ...

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Tabor Bread in Portland, OR

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Tabor Bread in Portland, OR. December 10, 2012. Middot; 2 comments. Has only been open for just over three weeks, but it has a lot of potential for sure. The vision for Tabor Bread. The country’s largest farmers’ market association) made her a perfect fit for a position as a general manager of sorts for Tabor Bread. Currently, Tabor Bread. The huge masonry oven is at the heart of the bakery. I left the bakery with one of Tabor Bread. This post is NOT sponsored by Tabor Bread in any way. I visited the...

littlehousepantry.com

Radical Hospitality — little house pantry

http://www.littlehousepantry.com/blog/2015/9/25/make-martha-proud

City, State, Zip. Your Custom Text Here. September 29, 2015. Like those times long ago, for whatever reason, I believed her. I’m doomed, I thought. My interests will never fly in a metropolis. The hardest part for me about living in a city. The lack of domesticity. There’s just too much Little House on the Prairie in me. Am I fated to live as a granola-baking island in a sea of restaurant-goers and personal assistants? Whatever happened to hospitality? Last fall I spent a week at a retreat center. All-pu...

littlehousepantry.com

English mustard my be substituted — little house pantry

http://www.littlehousepantry.com/blog/2015/9/3/english-mustard-my-be-substituted

City, State, Zip. Your Custom Text Here. English mustard my be substituted. September 4, 2015. The first recipe I ever wrote - from my Kindergarten Class Cookbook - reads:. Stone Soup By Sarah. I’m not sure I’d ever tasted a beet. I think if I had, it probably wouldn’t have made the otherwise very reasonable ingredient list for stone soup. Poor Ben. I apparently kept a focus on food as I progressed through elementary school. I described a rebellious third grade field trip in which:. My name is Sarah Bart...

littlehousepantry.com

Potluck potato salad — little house pantry

http://www.littlehousepantry.com/blog/2015/8/24/potluck

City, State, Zip. Your Custom Text Here. August 25, 2015. Don’t arrive on time. Do bring your own dishes. Ceramic, of course. And real cutlery. Preferably carried in a woven basket. Do try a little bit of everything. Don’t bring a salad. Imagine my humiliation, the island version of wanting to be dropped off at the mall a few blocks away. I was mortified that we didn’t have locally thrown pottery to carry in our backyard greens topped with edible nasturtiums. Do bake a dessert from foraged berries. Black...

littlehousepantry.com

We'll start with the chocolate — little house pantry

http://www.littlehousepantry.com/blog/2015/8/18/n0p82zh07f4epx2ypom60ibc4eawaj

City, State, Zip. Your Custom Text Here. We'll start with the chocolate. November 8, 2015. Then there are the Jelly Belly’s - organic, of course - that I had to taste-test on my first day to write a quippy blurb asserting their superior flavor and texture. There was a steaming pot of thick gumbo at my editor Dave’s house that we spooned out of mugs before bundling up and accompanying a gaggle of kids trick-or-treating around the neighborhood, 1950s-style. There were root veggies. The parentheses are back!

waywardspark.com

Leek Scapes

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April 30, 2015. Middot; 8 comments. Maybe you’ve heard of garlic scapes, those curlicue green things that show up at farmers’ markets around this time of year. They taste faintly of garlic and are often (for reasons I don’t totally understand) blended into an alternative pesto. But have you heard of leek scapes? Like garlic scapes, leek scapes are the shoots and flower buds of leek plants that emerge in the spring as the leeks attempt to go to seed. I have found the easiest way to harvest leek scapes is ...