thePotlicker.LLC
In the past month we have had a great growth spurt in our tiny kitchen. We have jumped from 1000 jars a week to 2000 jars a week. We have pushed the limits of how long is too long to work and how many hours can we squeeze from one day. Somehow, in the middle …
Here we are mid-summer and the garden gives plenty. We have armloads of lettuces, lots of broccoli, peas & herbs, and finally green tomatoes are starting to form! If our garden cooperates this year we hope to make tomato basil jam, hot yellow tomato-pepper jam, and green tomato jam. I am sure that anyone who …
Grain salad is a perennial favorite of mine (see further proof here & here). Tweeked for winters’ offerings, this grain salad features nutty wild rice harvested in Canada, locally grown spinach, and my own butternut squash. When blended together, rustic grains and veggies make a nutrient packed satisfying dish that is hearty, not heavy. I …
Is your garden over flowing? My greens keep giving and the next round of crops (tomatoes & zucchini) are beginning to ripen en mass. Unless I want to freeze greens in bulk I need to make quick use them. The best ways I know to consume copious amount of greens in one sitting are to …
I have been so busy making jelly that I rarely cook a real meal these days. My Suzie-Homemaker score must be tanking. While I make Potlicker beer jelly, Food in Jars Rhubarb with tea jam, and Tart and Sweet’s Orange Blossom jam, Tall Dark and Handsome eats frozen pizza and I reach for what is …
As you may be aware, I am eating an anti-inflammatory diet to help answer a few health questions. The bulk of my diet, aside from a nummy smoothie, has been greens and sprouted grains. In order to make life easier on myself, I end the weekend by prepping food. This is as easy as unloading …
Nancy Warner 