chicos


V.20 No.41 | 10/13/2011
Gearing up for a canning session
Mina Yamashita

Mina's Dish

In a Pickle

Canning, drying and freezing made easy

By Mina Yamashita
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemono—a fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.

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Food

Chicos = Pueblo corn, not pantsuits

This week, Ari shares easy methods for preserving basil and corn. He’s talking chicos, not to be confused with Chico’s.

V.20 No.38 | 9/22/2011
Forage for storage
Ari LeVaux

Locovore

Abundance Issues

A happy problem for season-end basil and corn

By Ari LeVaux

When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.

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