Preserving Summer: The Benefits of Canning and Preserving Produce

FREE chapter of Canal House Cooking, Vol. 4 below!

The bursting flavors of summer fruits and vegetables can be made to last all year by canning and preserving them. Canning can brighten your pantry throughout the year, extending the life of perishable produce and utilizing those fruit and vege ‘gluts’ that can sometimes occur when growing food at home.

Quince Jelly Recipe, Apricot BBQ Sauce Recipe, Mandarin Marmalade Recipe

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Front Yard Vege Experiment

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Thai Chicken, Potato and Loquat Curry Recipe

This afternoon we made a Thai chicken curry for dinner, with potato, zucchini, diced fresh tomatoes, freshly picked silverbeet and spring onions, some homegrown kaffir lime leaves, and homegrown loquats!

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A Late Oktoberfest

This weekend was the last weekend of October, and as such we thought we should fit in a late Oktoberfest-style feast over the weekend. We must have been busy mid September, because we completely forgot about it!

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Portabello Mushroom, Bacon and Sage Omelette Recipe

We made this scrumptious omlette today for a late lunch / early dinner. We used 4-5 medium to large luscious homegrown portabello mushrooms, and the flavour that these emparted into the eggs was amazing.

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Mushroom Kit Update 18.10.08 – Uber Growth

Have a guess what we’ll be having for breakfast over the next few days! 😀

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Portabello Update 15.10.08

DIY Homemade Butter Technique

As you have probably noticed, I’ve been chanelling my inner dairy farmer over the past couple of months. It started with Easiyo. Then today my Cheeselinks yoghurt culture arrived in the mail (hope the 30C weather didn’t affect it during transit). And the other day we made butter.

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BBQ Mutton with Lemon Pepper and Oregano Recipe

This was tonight’s dinner. Absolutely fantastic. We cooked these on our gas BBQ. Simple yet delicious!

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Spring-time Seed Raising

Zucchinis

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