ValHalla's Profile

I have been purchasing my pomegranate molasses, but after making grenadine with bottled juice, I realize how easy it is and will make it next time.
I just made couscous with broccolini (AT and I on same wavelength today!) and drizzled pm over it, plus feta, parsley, red pepper, and pine nuts. good stuff!

Charlotte, I did not think I would like this either. Make sure you try all of the varieties of kale because there really is a difference in taste and texture. Another thing that improves the texture is to apply lemon juice and massage the kale first as a sort of tenderizer. Of course you could always make a salad with cooked kale, but if there is hope, try that tip first.

I wish HGTV would just add some gardening shows. They can't do a whole channel when they cannot even do one show on the channel they have.
Yard Crashers does NOT count.
Jamie Durie's Outdoor Room does not really count either, but I kinda miss that.
I thought gardening was booming, so I can't understand the lack of good gardening shows.

You could pickle some.
http://www.seriouseats.com/2011/10/in-a-pickle-pickled-sugar-pumpkin.html
http://www.foodnetwork.com/recipes/saras-secrets/pickled-butternut-squash-with-sage-and-cardamom-recipe/index.html

For the puree, it is great mixed with chipotle and added to tostados or quesadillas.

While I adore the aesthetic, it is mostly about scale. Living in a small house, I need small furniture, and MCM fits my style more than the much older pieces I would need does.

I made jam, and I think that jam tart is in my future.

Do some reading up on the subject at the Natl Center for Food Preservation website http://www.uga.edu/nchfp/, then peruse one of the many canning books (some have been reviewed here) for a recipe that appeals to you. In order to be canned in boiling water, there must be sufficient acid in the recipe. That is why there is an emphasis on using tested recipes.

You could also dehydrate your peppers in the oven and then reconstitute or grind them later to make sauce.

Beet greens are delicious, but radish tops don't really do much for me.
Turnip tops are another green I did not want to waste, but had rarely found a good use for (just sauteed was not good enough), and then I came across the turnip green tart recipe from Heidi Swanson. It is amazing!
http://www.101cookbooks.com/archives/turnip-green-tart-recipe.html

The Giada recipe I have made and liked uses lemons:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html
Be sure to make the limoncello cheesecake squares too, they are awesome!
http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-cheesecake-squares-recipe/index.html
It is definitely syrupy, but you can experiment with your sugar and water amounts to adjust to your taste. I don't like to drink it straight either.
I buy organic lemons for most recipes, and when I don't need the peel, I freeze it until I have enough to make limoncello.

I don't sweat it on the rare occasions I do eat processed food, but this is pretty much the way I already eat.