Content about Preserving
August 27, 2010
Our solution for what to do with too many tomatoes
There isn't much argument that summertime is the peak season for cooking. It never gets easier than in August: the produce is top-notch, everywhere, and cheap. Locavores are finally settling down and enjoying themselves instead of passing judgement on the rest of us for buying zucchini out of season. You can make dinner by cutting up tomatoes and fresh mozzarella and calling it a masterpiece. My CSA vegetable delivery is overflowing...
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October 13, 2009
Blake tries to make kimchi.
Nick and I are currently in the middle of a fierce kimchi-making contest, in which we've both set off to do our own research and exploration, make a batch of the best kimchi we know how to, and submit it for a taste test. Neither of us have made kimchi before, but we both love the taste of it dearly. Tired of paying for it at the store and intoxicated by the possibility that homemade kimchi could taste even better than the commercial...
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February 1, 2008
One of nature’s gifts in winter is citrus. While the tomatoes are mealy, the lettuces limp, and all of us hardly in the place to get excited about more root vegetables, our brightly colored friends fly in from warmer climes to shine a little light. Citrus fruits become larger, juicier, and more fragrant during the winter months when their true season begins.
Among citrus fruits, Meyer lemons are prized for their complex flavor...
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All content copyright Nick Kindelsperger and Blake Royer.
