Mountain Flavors Day Two – Pickles
Pickling with vinegar and fermenting are methods used to preserve the bounty of the garden. We’re all familiar with cucumber…
Pickling with vinegar and fermenting are methods used to preserve the bounty of the garden. We’re all familiar with cucumber…
Fox Grape Bonanza on the Blue Ridge Divide In 1947, we moved into the Steer Creek area near the Blue…
Chow chow is a vegetable mixture that is either pickled or fermented. I don’t recall Granny ever making chow chow…
Fermented foods are all the rage right now. Most of us are familiar with fermenting cabbage to make kraut or…
Can you believe this lush green tomato bed? Our tomatoes always look like this in July, but in October-NEVER!…
Our recent spell of freezing temperatures forced me to pick all the tomatoes and peppers before they froze. While the…
Molasses making in Haywood County NC molasses boiling, molasses making, molasses stir off noun A social work activity, sometimes lasting…
This is the season for apples in Appalachia. I’ve made applesauce, apple jelly, and apple preserves. Most years I dry…
Corncob Jelly – Mountain Cooking by John Parris 1978 Highlands Elizabeth Edwards, who operates a business with a strictly mountain…
Our grape vines did very well this summer and its a good thing since there was no blackberries to make…
leather britches, leather britches beans noun Green beans put on a thread or string (as at a bean stringing), dried…
Pickling’s More’n Cucumbers – Murphy (Mountain Cooking by John Parris) “To many a mountain woman who grew up at a…