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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Damn Dogs!

Hopefully little hen will be reincarnated as a pumpkin.

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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

Cress, Straw and Other Things

Well the cress is doing really well, but the alfalfa is taking a while to sprout. Might have to try that one again. With today’s heat, many of my seedlings were looking really worse for wear, so I went out in the middle of the day (bad timing i know) and mulched the garden. I didn’t really want to do it just yet because everything is still so small, but I didn’t have much of a choice today.

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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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