Pickled Cranberries with Rosemary + Orange

Eat Well Edibles Recipe

I’m probably among a small, strange group of folks who have “visit a cranberry bog” on their bucket lists.

Possibly some kind of territorial predisposition having grown up in Wisconsin, I dream of an early autumn road trip to experience the sights, sounds, smells, tastes + feels (read: wade into) the picturesque seas of floating crimson red berries scattered across the state’s central and northern landscape offer during harvest.

Until that day, we’ll continue to amass a small freezer cache each November, happily snacking on, cooking + baking with, and creating new recipes to spread love about this traditionally winter-holidays-only fruit until the next season.

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Cardamom Pear Butter

Eat Well Edibles Grow Well Recipe

As is the case much of the time, the story of this recipe begins with a produce bargain (my shopping vice). Bags of perfectly “imperfect” late season Bartlett pears, their yellow-green skin blushing to red, with juicy-sweet flesh underneath.

I do this every year with both Bartletts and Boscs. And every year, after all possible ways of eating them fresh are exhausted, the final few get to hang out in the spa. Lucky them, luckier us.

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Kitchen Scraps to Homemade Stock

Eat Well Edibles Recipe

Happy 2017!

At the start of every new year, I make it a goal to refresh the kitchen. Refrigerator, freezer, pantry — no drawer or door is left unopened. It’s cathartic to give everything a good cleaning, all the while taking inventory of what needs to be replaced or replenished.

Always at the top of my list, though I make it many times throughout the year, is a big pot of rich homemade stock. Not only is this liquid gold cheaper and better tasting that store-bought, it feeds into another of my goals, to reduce food waste.

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Sauerkraut 2.0: Red Cabbage with Bay and Fennel

Eat Well Edibles Recipe

A fermentation follow-up to my caraway sauerkraut. Red cabbage instead of green, fennel seeds instead of caraway, with a couple dried bay leaves slipped in for contrast.

Again, it couldn’t be simpler — shred the cabbage, massage in some salt, mix in the herbs, transfer to a jar. In as few as two to three days later, sauerkraut! And this updated version, well, just look how lovely. Fantastic flavor, and blood-red in time for the spooky fun holiday in less than two weeks.

Red cabbage sauerkraut

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Oven-Dried Tomato Slices

Eat Well Edibles Grow Well Recipe

Popping in today with simple summery trick for you.

Of the ten tomato seedlings I raised, only one survived into adulthood — a yellow pear that, like every other tomato planted in this garden over the years, woefully underperformed. Fortunately, the market doth provide. In this instance, it provideth too much, and where ripe tomatoes are concerned, time is of the essence.

Tomatoes with greens, in omelets, on pizza in slices or as homemade sauce, eaten in thick wedges with a sprinkle of salt and pepper. They’re all on heavy rotation, but I wanted to try a new technique: oven-drying. Great to make the most of a windfall of beautiful, ripe summer tomatoes, but also to improve the dull taste of those not quite ripe, or even those purchased out of season that travelled a long, flavor-sapping distance to the supermarket.

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