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Plum and Cardamom Preserves
7 1/2 c. pitted, chopped plums (about 3-3.5 lbs)
6 c. sugar
1.5 c. water
1 t. + 1 t. ground cardamom
Makes ~3.5 pints
Sterilize 4 pint jars, lids, and rings according to your favorite method.  (I heat the jars in a 350 degree oven for 30 minutes, and boil the lids and rings for 10 […]

Hot and Spicy Pickled Eggs
Adapted from The Joy of Pickling
4 hard cooked eggs, peeled (pour boiling water over raw eggs and allow to sit, covered, for 14 minutes, then peel)
2/3 T. pickling salt (any non-iodized salt will do, i.e. sea salt)
2 fresh green chile peppers (serrano, jalepeno)
1/2 c. cider vinegar
3 T. water
1 t. minced […]

Quick Citrus Pickled Red Onions
from Chow.com
Makes 3-4 cups
2 medium red onions, cored, sliced into very thin (1/16 inch) rounds
1/2 c. lime juice (fresh squeezed is preferable - about 4-5 limes)
1 c. orange juice (fresh squeezed is preferable - about 5 oranges)
1 t. sugar
1 T. pickling salt (any non iodized salt will do, such as sea […]

Homemade Tofu
14 oz. dried soy beans, soaked overnight in water
water
2 t. gypsum (used in beer and wine making — check your local asian market or home-brew store for this ingredient)
Special Equipment: tofu mold (can use milk carton), blender or food processor, cheese cloth, thermometer

Dried Soy Beans

1) Prepare tofu mold:
Method 1: Rinse a 2 quart milk […]

Quick Purple Kohlrabi Pickles
Adapted from Linda Ziedrich’s The Joy of Pickling
3/4 lb young purple kohlrabi bulbs, stems trimmed, and cut into large matchsticks (do not peel) (about 3 2-inch bulbs)
3/4 t. fine grain sea salt
1/2 c. unseasoned rice vinegar (or if using seasoned, leave out the 1 T. sugar called for in the […]

Blood Orange Marmalade with Rosemary
Adapted from The Herbfarm Cookbook by Jerry Traunfeld
2.5 lbs blood oranges
2 large meyer lemons
6 cups cold water
8 cups sugar
6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine
Special Equipment:
6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding […]

Uncooked Seed Encrusted Amaranth Biscuits from Heidi Swanson’s ‘Super Natural Cooking’, a totally fantastic cookbook. This made about 35 1.5 inch biscuits.
I *love* homemade, fresh from the oven biscuits. Breakfast, lunch, dinner, with tea or an afternoon snack, freshly baked biscuits go with so many things.
A typical biscuit recipe makes between 16 and […]