Dehydrated Zucchini Flour Lynn Pastusak, UC Master Food Preserver Volunteer I went out of town for four days and came home to massive zucchini!! What was I going to do with these monsters? I hate to throw away good food, especially beautiful home grown food.
Spring has sprung and not only are the birds and bees stirring, but humans on the Central Coast are out and about after a much-needed rainy winter season. There are parties, garden workdays and spring cleaning to attend to.
Lately, I've been experimenting with making jam the old fashioned way, which means a long cooking time and no added pectin. I'm finding that the fruit's flavor is much more concentrated and the jam has an extra layer of richness that I don't taste from jams made with added pectin.
Fall is here and so are the many delicious varieties of apples on the Central Coast! Apples are versatile and can be used in a variety of ways, like chutney.
Have you ever wondered what to do with leftover wine or perhaps a bottle that didn't quite suit your taste? I know I have been in this predicament a few times.
