Herb Compound Butter

WIN_20160507_194649‘Tis the season for fresh herbs! Enjoy this vintage post, which offers a terrific and tasty way to preserve your summer herbs for year-round flavor!

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Step 1: Combine 1/2 cup real butter with 1/2 cup loosely packed fresh herbs. Blend until evenly combined.

Fragrant, beautiful, and delicious, fresh herbs are bountiful in early summer. It’s easy to take Continue reading

Vintage Post: Dandelion Honey

dandelionThis is a vintage post, but seasonally appropriate and lots of fun. Don’t spray toxins on your lawn… let those dandelions grow au naturel! The beautiful golden color and early summer fragrance of dandelions attracts bees, providing life sustaining nectar this time of year. Bees are HUNGRY in May and June, and if we want them around to pollinate our fruit orchards and vegetable gardens later in the season, we had better provide them with something to eat right now.

You can benefit from dandelions even more directly by making dandelion honey. Give this recipe a try – it’s delicious, and a great conversation starter!

Ivan’s Easy Mango Jam

mango jamIvan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!

Ingredients (Makes about 2 cups of jam) Continue reading

Dried Pineapple Snacks

pineappleWith all the flavor of fresh, ripe pineapple and a chewy, candy-like texture, Dried Pineapple Snacks are perfect for combating a case of midday munchies. Even better, this snack has Continue reading

Freshly Canned Pineapple

pineappleIn my Midwest US community, pineapple is selling for $1.29 this week at Aldi. I have a sister-in-law who lives in Hawaii (I’m not irrationally jealous, really. Mostly.). Do you know what she told me pineapple is selling for in Hawaii – you know, where pineapple is grown?

$1.29

I can’t make this stuff up.

Today we’re taking advantage of this insanely low price by preserving pineapple in canning jars. It’s super easy, and tastes just like fresh Continue reading

Simple Strawberry Jam

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Enjoying first strawberries of summer almost makes the long winter worthwhile. Almost. The thing about strawberries is, they’re delicious for about one day after they are picked. If you have a large quantity of strawberries to preserve, you need to work fast! This Simple Strawberry Jam recipe is super fast! Ready… Set… GO!

Ingredients (Makes 4  cups)

5 cups of strawberries, washed and cut in half (green hulls removed)

5 cups sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup fresh lemon juice

1 pouch (3 ounces) liquid pectin

1 teaspoon grated lemon zest -OR- seeds scraped from the inside of 1/2 of a vanilla bean pod (optional but delicious!)

Directions

Step 1) Place halved strawberries in a large pot. Mash the strawberries a few times with a potato masher. Add sugar, cinnamon, cloves, and lemon juice.

Step 2) Bring strawberry mixture to a full, vigorous boil over medium-high heat, stirring frequently. You want this mixture to really boil… it should boil enough that bubbles continue to cover the surface of the mixture even when you are stirring!

Step 3) When your strawberry mixture has reached a FULL boil (this will take at least ten minutes, maybe longer), stir in the pouch of pectin. Allow the mixture to return to a FULL boil, and boil with stirring for two minutes.

Step 4) Remove the pot from the heat. Add grated lemon zest or vanilla seeds. Stir gently. Allow jam to cool before ladling into storage containers. This jam will keep nicely in the refrigerator for two weeks, or can be frozen for up to six months.

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