Harvest season is moving on to apples and winter squash. I have about 15 pounds of tomatoes on my counter, waiting for me to preserve it.
My new book: The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills is now available everywhere. I am very proud of this book. It was a labor of love and I enjoyed all the time and effort that went into writing it. If you buy it, it is like taking a piece of me home with you. If you buy it when I am giving a talk or a tasting, I will give you a sample of my sourdough, which has a pedigree that goes back to the Yukon Gold Rush of 1896.
The book contains everything you need to know about handling fresh vegetables, fruit, meats, eggs, and milk. All the things you might grow, raise or produce yourself or what you might get from a local farm's CSA or from your favorite grocer. I detail how to preserve all that bounty and include well-tested master recipes for preparing it. Preserving methods include cold storage, freezing, canning, drying, pickling, fermenting, jam and jelly making, cheesemaking, and curing.
You can purchase my book from your favorite local independent bookstore, which includes online retailer, including Powell's Books.
I have many classes, demos, and book signings lined up for the next few months. It would be great to meet you in real life. You can find the details on my Events page.
My other big news is that I've been invited to blog for Mother Earth News on the topic of food preservation. You won't find the posts on my site here, but you can find them at motherearthnews.com.
I call my own blog site Roots and Leaves and I update it as often as I can. There's lots of good recipes in the archives, so I hope you'll check it out.