The book by Waffleizer blogger Daniel Shumski comes out today.
A new blog seeks to answer the question “Will it waffle?”
This was the year I promised myself I wouldn’t make too much jam. I’m pretty sure that didn’t work out.
Peaches look a little funny. Probably you’ve noticed. The kind term would be velvety. The word you usually hear is fuzzy.
At Green City Market, we had doughnut peaches for about five minutes Saturday morning. Doughnut peaches are also called Saturn peaches, a fitting name for their otherworldly shape. You would be forgiven if out of skepticism you dismissed the doughnut peach as a gimmick. I mean, of course it’s a gimmick. But it’s also a […]
A few weeks ago, I reviewed The Jamlady Cookbook, a canning guide and recipe collection written entirely in the third person. You can read the review here, or I can summarize it for you: Jamlady is (possibly) crazy. About a week later, I got an e-mail with a Jamlady return address. You could have knocked […]
Three jam cookbooks: One comes highly recommended. One is a sturdy supplement to a classic. And one may drive you to the brink.
Summer means the height of travel season and fresh, local fruit. Hard choices must be made.
When you’re selling at the farmers’ market, there’s always the danger that people will overshare.
The Fruit Slinger just doesn’t traffic in Red Delicious.
Fruit Slinger pie contest update: “Today was my last practice pie. Sunday is the showdown.”
“There’s an end-of-season party at the orchard this Sunday.”
“The most popular question these days at the markets is ‘How long does this market go on?’ Meaning, on what date is the final market?”
“There’s a lot of talk about — and a lot of money riding on — which apple will be the ‘next HoneyCrisp.'”
“Some people can make pie with their eyes closed. I am not one of them. I can, however, make a pie that looks as though I made it with my eyes closed.”