Have apples a wee past their prime? Make this sweet and sour apple-cranberry chutney. Or swap out the apples for pears. Make it your own.
Unsure How to Eat Persimmons? Make Cultured Chutney
Not sure what to do with persimmons? Make this sweet, sour, spicy and slightly salty chutney to serve with cold-weather main dishes.
Unlike cranberry sauce, which you can make quickly before dinner, you have to start this chutney at least two days before you can eat it. This gives the microbes in the food and starter time to work their magic. So, if you’re reading this the day before Thanksgiving, bookmark it for dinner next year. This […]
8 Make Ahead Staples for a Low-Waste Thanksgiving
Cooking without producing waste requires some planning but not that much. Cooking Thanksgiving dinner without waste needs a bit more planning. I don’t like to leave all my prepping for Thanksgiving to the day before or day of. I like to sleep. So this week and continuing on the weekend, I’ll prep a bunch of […]
Fermented Fruit Chutney
I am very excited about this recipe because for this batch of chutney, I used a starter other than whey—my ginger bug. Why had I not thought to do this before? It works so well! As a self-deprecating and modest Canadian, I hate to toot my own horn, but beep beep. Which reminds me of […]