food preservation, frugality

discussion
Wendy S. Delmater
By Wendy S. Delmater on Fri, Aug 2, 2013 - 10:33am

Mainstay Vegetables: Carrots

These are some of the baby carrots I put in a stir fry. We had bigger ones, but the rest were eaten before I took this photo! Fresh carrots from your garden have a lot more nutients than the ones you get in the store. That must be why they taste so fantastic. My husband calls the taste our our garden carrots, "A carrot sledgehammer!" Vegetable candy though they are, they are also beautiful, adding color to any dish they are in.

discussion
Wendy S. Delmater
By Wendy S. Delmater on Tue, Apr 23, 2013 - 8:53am

Using up last year's bounty

This year marked a transition for us. Instead of the home-grown, home-canned or dried foods being kept in a separate place of honor as an oddity, they moved from our pantry to our kitchen cabinets and replaced many things we bought from outside the home. There are home-dried basil, dill, corriander, and parsley in my spice cabinet. Those will keep, and at a year old they are probably younger than the spices I could buy at the store. The canned things, however, have a much shorter shelf life.