Eating and living locally . . . mindfully . . . simply.
One of the downfalls of baking homemade bread, or getting the really good bread from the farmer’s market, is that it tends to get stale much faster than the preservative-laden, mass produced variety. Don’t throw it out, however–here are some ways you can make use of bread that’s not so fresh. Pin It
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We begin our Back to Basics Cooking Series with the humblest of dishes: The Salad. It’s the perfect way to turn over a new leaf; to recover from overindulging during the holidays. If making a salad has, in the past, meant opening a bag of iceberg with shredded carrots, drenching in bottled ranch dressing and calling it a day, read on.
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Last Saturday I canned a LOT of peaches. Even though I’ve canned before, there were a few lessons I learned that I thought I’d pass along so you don’t have to learn the hard way.
As you can probably guess from the title, it will be a week of canning posts here at The Local Cook! On Labor Day I had a marathon canning session. I made basic tomato sauce, pizza sauce, salsa, bruschetta preserve, and zucchini relish.
(the following tips are my own and not from the book pictured above) 1. Participate in a CSA. And use ALL of it. Many people balk at the sight of the up-front costs, but we’ve found it is a deal if you can eat all of it. It does take some preparation and planning (I’ll [...]
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