Rhubarb Round-Up
WellPreserved
by Joel MacCharles
2y ago
We send a weekly newsletter focused on a single-topic related to preserving, cooking, local food, foraging, gardening or something else.  Our goal with the newsletter is “to be the most useful resource in your inbox.”  The newsletter includes links to many other websites with ideas sharing knowledge about the topic as well as original content, announcements and occasional contests from us as well.  As an added bonus we send all subscribers the link to a file for labels that Dana hand-designed so you can print your own designer labels to decorate your jars. You can sign up for t ..read more
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Burned Orange Bitters Recipe
WellPreserved
by Joel MacCharles
3y ago
Burned orange bitters. Awesome in cocktails, lemonade, french toast, baking, added to ice cream (or anything sweet) and occasionally added to beer in our house. This intense citrus punch adds the essence of orange while also adding a touch of smoke and deeper flavors from the charring process. We’ve made this recipe with oranges, lemons and limes and know that it would work with any type of citrus that you’d like. It works best if you’re using thick-skinned fruit as the thicker pith will pack more flavor and more oil. If you don’t have a blowtorch, don’t despair – we have successfully charred ..read more
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Dehydrating Citrus
WellPreserved
by Joel MacCharles
3y ago
Although we’ve shared our excitement about dehydrating citrus before, this post is as much about a surprise benefit of owning a dehydrator.  It’s a rather logical advantage but one I rarely thought about before getting one: it cuts food waste down considerably. I don’t shop with lists.  This is in part to being a member of a community-supported agriculture (CSA) program where most of my food is chosen for me and largely because I like to see what items are at the absolute peak and available when I’m shopping.  Most of our items are local though I’m on a giant kick of using lemon ..read more
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Lime Pickle Recipe
WellPreserved
by Joel MacCharles
3y ago
Pickles made from limes?  Why, yes! They are sour, spicy and savory all at once.  Bite-sized pieces of lime (skin and all) are fermented and aged for several weeks or months (these aged for almost two months over the winter).  They’re easy to make and versatile to cook with; you can eat them on their own or use them as a condiment.  I’ve loved them added to soup or mixed with yogurt to cut their intensity. I’ve adapted this recipe from my friend, Tigress.  She no longer updates her wonderful blog but continues to inspire me through her previous posts; I adore her site ..read more
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Spicy Maple Apple Shrub Recipe
WellPreserved
by Joel MacCharles
3y ago
Shrubs are going through an explosion in popularity across our fine land! If you haven’t heard the term before know that some refer to it as a ‘drinking vinegar’ but I think that’s a horribly unappetizing label for something so delicious. Instead I like to think of it as a local alternative to lemonade – it’s sour, bitter, tart and sweet all at the same time. And this apple shrub recipe has enough flavour to bring the boom! This post is sponsored by Ontario Apple Growers. who challenged us to create an apple beverage – we, of course, wanted to work simple preserving into that. The partnership ..read more
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Curried Apple Slaw and Fish Tacos
WellPreserved
by Joel MacCharles
3y ago
One of the most common reasons people tell me that they don’t preserve is that they “don’t have enough time to do it.” As I shared in my 2013 TEDxToronto speech (which has just passed 50,000 views on YouTube!), my Meme (Grandmother) preserved food because she didn’t have time to cook!  This curried apple slaw recipe is a great example of this – you can make it in 4-5 minutes (including clean-up) and it will keep in the fridge (the modern ‘cellar’) for weeks! It’s a fantastic accompaniment with fish but could also go well on a chicken salad sandwich (add raisins if you’d like), served on i ..read more
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Dehydrated Blue Cheese Recipe (How to)
WellPreserved
by Joel MacCharles
3y ago
If you’re reading the title of this article and your face is shriveled up and you are fighting an inner voice that’s telling you to close your browser and walk away I assure you that I’ll start with the obvious question here. Or the question that I think might be obvious at least… “Why the *#&$ would you make dehydrated blue cheese?” When I dried parmesan cheese for the first time it was largely out of curiosity. Curiosity and whimsy – I fully expected that I’d be transforming a high value ingredient into something that resembled the commercial crap I ate as a child. The results ..read more
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Apple Sauerkraut Perogies Recipe
WellPreserved
by Joel MacCharles
3y ago
Are you intimidated by making dough or the thought of making a whole bunch of little intricate food? If not, skip ahead! If so – it’s time to get over the fear of these things and dive into making apple sauerkraut perogies! Unlike the potato and cheese-stuffed variety, sauerkraut perogies are stuffed with fermented cabbage and apples. They are tangy and go fantastic with sausage, cooked into a soup or served with smoked cheese or tofu. They are also ideal to prepare in advance in larger batches and freeze well (see tip below) for a meal-in-a-pinch any time you need. You can use our recipe for ..read more
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Apple Cider Sauerkraut (Applekraut) Recipe
WellPreserved
by Joel MacCharles
3y ago
If you’ve never fermented before you may be surprised to find out how easy it is to make sauerkraut. If you’re a veteran of the fermenting arts looking to get creative then you may find the idea of apple cider sauerkraut just the thing to bring some variety to your bubbling jars. This sauerkraut is super delicious! It has the typical sourness found in kraut combined with a bright punch of apples (from breach apples and cider) and is even more tangy because of what happens when you ferment cider…but more on that shortly. The idea of Apple Cider Sauerkraut combines a red cabbage sauerkraut (some ..read more
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Pickled Spruce Tips Recipe
WellPreserved
by Joel MacCharles
3y ago
Spring has sprung! This is one of the best times of year to forage as there are so many options and there is little else coming up through the gardens and fields around us (with the notable exceptions of rhubarb and asparagus of course)! One of the easiest things to forage are spruce tips (the soft new growth of the tree). There are many options to eat them including this pickled spruce tips recipe. Spruce tips taste like a cross between rosemary and hops (the bitter taste you find in India Pale Ales/IPAs) although some will find the flavor that comes from the resin inside the tips to be ..read more
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