Category
cooking
I’ve already posted about the lacto-fermented salsa that I made with many of the slicing varieties of tomatoes. Truthfully, I will can/sauce/preserve pretty much any type of tomato. Slicing tomatoes are juicier and seedier than the plum/paste type, so the… Continue Reading →
I was approached with the opportunity of lecturing about the NOVIC trial and doing tastings with a few Evergreen fall 2017 programs. Evergreen starts late, usually the last week or two of September. Depending on weather, I was worried we… Continue Reading →