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The Basket

Gardening, canning, preserving, and whatever else it takes to fill a Christmas gift exchange basket.

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Month: February 2017

Limecello

Somebody I know well loves lime-flavoured things and fancy drinks. This calls for limecello. I’ve made limoncello before, so much, in fact, that I still have plenty. We’ve even done taste tests: Normal lemons vs. Meyers. Beside Meyer Limoncello, the stuff made from normal lemons tastes like lemon cleaner! If you can still find Meyer…

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Making Salt-Cured Lemons

Salt-cured lemons, aka Graved Lemons, are something completely new to me. I’m making them as part of the February portion of the  Food in Jars Mastery Challenge:  preserving with salt. I’ll save Herbes Salées for the summer when I have fresh herbs in the garden, but our citrus is cheap during these frozen months, and the point…

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Treating Bay for Scale

Bay “Add a bay leaf and let simmer.” – every soup or stew recipe ever. Bay is in all sorts of recipes, but have you ever wondered where it comes from? It comes from the Bay Laurel, (Laurus nobilis), an evergreen shrub from the Mediterranean. Like some other herbs from the Mediterranean, (cough, rosemary), Bay Laurel is…

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alcohol bay bay laurel citrus FIJ Mastery herbs lemon limecello limes limoncello pest control pests salt salt preservation scale summer zest

Recent Posts

  • Limecello
  • Making Salt-Cured Lemons
  • Treating Bay for Scale

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  • Fermenting
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  • Preserving

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