I know, I know. I’ve been waving this one around for months now, making references to how I’ll eventually get it together and post about those glorious little snacks, the dilly beans. It’s not that I wanted you to suffer, not that I have some sort of sneaky deal with the bean growers – they’re…
I love huckleberry season. Why, you ask (as if you don’t love them too, be honest, now)? First off, huckleberries, while small, are not plagued with the standard onslaught of unpleasantries that often come with wild foraging: no brambles, thorns/spines, no awkward crawls under bushes or 3 mile hikes through the rain, no damaged clothes,…
(note: I’m away at music camp this week. I’ll be back soon, though). It’s finally happened. I never thought it would. I’ve heard other people talk about it, but somehow I never truly believed we’d have TOO MUCH produce. Namely, right now we have too many carrots, and I’m running out of ideas. Carrot cake?…
I never quite understood marmalade. It was one of those things the early pioneers must have made: fresh fruit was precious, the vitamins scarce, and therefore even the seemingly inedible peel had to be used in any way possible. So they’d chop it up, boil it down into a thick goop, and eat it on…
Even if you have just one plant, zucchini can take over. So what to do with all that squash? Well, I have a great recipe for making zucchini into bread and butter style pickles*. What you will need: 14 cups diagonally sliced zucchini 1/2 cup pickling/canning salt Cool water 6 cups white vinegar 4 cups…
I needed to make yogurt this weekend. I pulled out some clean quart jars only to find they all smelled like pickles or tomatoes. From previous experience I realized that you NEVER make yogurt in jars that were once used for canning pickles, tomatoes or any high acid food because the taste transfers to the…
Dog Island Farm is a small urban farm in the San Francisco Bay Area.
