Tag: preservation

Library Monday (No Love for Gwyneth)

I promised my buddy Angela from Test Kitchen Tues that I’d review the new Gwyneth Paltrow “It’s All Good” cookbook I borrowed from the library.

Well the book was due back to the library, but unfortunately, there is no review.

I tried, I really tried to remain impartial, but there was so much extra “stuff” clouding my judgement of the book, that I thought it best to return it and possibly re-borrow it at a later date.

But here are my initial observations.

The book is full of beautiful photos…. of Gwyneth.

Gwyneth in shorts holding a tray of eggs. Gwyneth snuggled in a blanket. Gwyneth (wearing shorts again) breaking open an avocado. Close-up of Gwyneth eating a frozen dessert pop. Get the picture? It’s all about Gwyneth and how wonderfully billowy and blonde (w/soft-focus lens) she looks after eating all this wonderful food. {{sigh}}

I just couldn’t get passed her ego, so back to the library it went. Maybe in a couple of months, I’ll borrow it again.

What else is happening in the world of books this week?

Well I thought it was going to be a slow Monday, but I ended up at three different libraries! Yes, I know, I have an addiction problem, I can’t help myself!

I picked up the new Sherri Brooks Vinton preserving book “Put ‘Em Up Fruit” – the sequel to her awesome “Put ‘Em Up” book.

I also picked up another book I requested, “Clean Gut” by Alejandro Junger, plus I found Kitchen Gardening For Beginners on the “new” table. I have heard about the author, and I’m curious. He is also Gwyneth’s doctor, but I’m trying not to hold that against him ;)

And a boatload of other books:

“Crazy sexy kitchen” by Kris Carr (I think I borrowed this before, but it caught my eye on the new shelf again)

“Living with less” by Mary Lambert (also on the new shelf, it’s tag line is how to downsize to 100 personal possessions.)

“Canal House Cooks every day” by Hamilton and Hirsheimer (this is one heavy book! And it also looks intimidating, but it promises to be an “everyday” simple cookbook)

“Diet for a small planet” Frances Moore Lappe (I have heard about this book for years, and it was mentioned again in the “China Study Cookbook” so I’m finally gonna check it out)

My father’s daughter by Gwenyth Paltrow (an old fave; what a difference between this book and the new one! I could barely find any photos of her, most were big beautiful colorful plates of food, which, HEL-LO, is what a cookbook should be)

“Cooking in the moment” by Andrea Riesling (I saw this old fave on the shelf and couldn’t resist it again. This book screams spring and summer to me with so many awesome farm-fresh recipes. It’s also the first time I heard the phrase “Friends, Don’t Let Friends Eat Imported Shrimp” and that really stuck with me!)

“Melissa’s everyday cooking” by Cathy Thomas from Melissa’s Produce (I heard about this book from somewhere recently but can’t remember. Glad I found it on the shelf.)

“Glamping with Mary Jane” by Maryjane Butters (this book looks like a hoot. Glamping=Glamor Camping!! It’s got some DIY and a few recipes.)

“Latin d’lite” by Ingrid Hoffman (on the new book shelf, at first glance, the recipes looked yummy)

“The I love Trader Joe’s vegetarian cookbook” (I’ve seen books from “I Love TJ’s” series before, but never read one. With big bold photos, I couldn’t pass it up, also on new shelf.)

“The great vegan bean book” by Kathy Hester (Also found on the new bookshelf, I’m always looking for new bean books, and this one is brand spanking new!)

“The sprouted kitchen” by Sara Forte (another old fave, and another that screams farm-fresh summer to me)

Phew, I could barely carry my book bag into the house! In the next few weeks, I’ll be sure to post some new book reviews.

Gardening Diary: Preserving Tomatoes by Freezing, Oven Drying & Canning

cherry tomatoes ripening on the vine

My garden will never produce as many tomatoes as I’d like…even though I’m getting full bowlfuls every couple of days, it is never enough! Tomatoes are the perfect food. I adore them!

I’d love to someday grow enough tomatoes so I’d never have to purchase another can/carton of commercial tomatoes again, but that is not a reality this year, but I’m trying to make the best of what I have.

So, I have been learning about the many ways to preserve fresh garden produce for consumption in colder months.

I’ve made a lot of tomato sauce, sometimes with eggplant and peppers. I’m slow-cooking in the oven or in my crock pot. Then storing in freezer bags in my freezer.

I tried something new the other day and I think it’s going to be a favorite.

I was watching the Dehydration class over at breadbeckers.com and it inspired me to learn more about dehydration in the oven. I was thrilled to find out that my oven offers very low temperatures, as low as 100° so I experimented with a batch of cherry tomatoes.

sliced cherry tomatoes before oven drying

It took over 24 hours, experimenting with different temperatures (135-150°) depending on the time of day – it’s helpful if you use an oven thermometer to make sure oven temps aren’t off. The tomatoes dried to little jewels of sugary-flavorful-goodness!

oven dried cherry tomatoes

oven dried cherry tomatoes - close up

Then I spread them on a large plate, and flash-froze them, then bagged them in a quart freezer bag for freezer storage. I know it could be possible to maybe store in a jar, or in olive oil, but I figure that the freezer would be the safest method for now.

I finished drying a second batch yesterday morning, and they went into the freezer as well.

Next, I’m going to try some good ole fashioned canning! I haven’t decided if I’ll do a raw-pack or maybe stewed. I suppose I could try both!

I know I will not have enough of my own tomatoes, so I might be buying some “seconds” tomatoes at the local farm. One farm is selling 7 lbs for $5.99 while supplies last.

I’ve been pouring over canning cookbooks for the last week or so, trying to learn all I can (haha, no pun intended) and I hope that I love canning enough to keep doing it all year long. I have dreams of applesauce in the fall, and orange jam in the winter.

Exciting!