Preserving Food Traditions
Wednesday, November 28, 2012

Mom's Scalloped Potatoes

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Growing up, we loved my mother's scalloped potatoes.  They were usually served in the Winter, when warm potato dishes seem most apprecia...

Ice Cream 101

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Thanksgiving morning took an unusual twist this year.  I was invited to observe homemade ice cream being made in an electric ice cream make...
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Tuesday, November 27, 2012

Waffles and Cakes Breakfast Fare

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These are my favorite recipes for a high-carb breakfast.  I started with old tried-and-true family recipes and doctored them over the years ...
Sunday, November 25, 2012

Home-Rendered Lard

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It's easy to make home-rendered lard.  And to make flavored lards too.  The instructions are below, but first, the benefits: Home-rend...
Saturday, November 24, 2012

Bye-Bye Microwave

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I never thought in a bijillion years that I would even consider getting rid of my microwave, but after reading from this website:  http:/...
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Tuesday, November 20, 2012

Holiday Decorating with Food

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It's hard to wait until after Thanksgiving to start Christmas decorating; but I've made it my rule out of respect for the Thanksgivi...

The Celery Made Me Do It

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Normally, I only buy veggies from farmers and farmer's markets, year-round.  If I run out, or don't have it put up, I go without unt...
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Preserving Food Traditions
I was introduced to seasonal cooking and canning as a young girl visiting my grandparents' country home. My quiet observance of grandmother filling canning jars with produce from their garden and orchard set me on a lifelong journey of using and storing local food. Once on my own, I never lost the reap-and-store instinct that comes with seasonal eating and always put up some amount of seasonal produce to supplement winter meals. From 1998 to 2004, I owned and operated Rebekah's Coffeehouse Cafe in Plainview, MN, using food products from local farmers to create made-from-scratch meals. Kitchen fellowship was a backdrop to the family of relatives, farmers and employees who shared in this experience. After closing the restaurant, my devotion to using local products continued; and I began in earnest to learn all methods possible for food processing and preservation using only locally-produced products.
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