All Tips

The first step is to get your salad greens cleaned: put them into the sink or a basin filled with water. Wash thoroughly to get all the sand off the leaves. Dry in a salad spinner, a clean dish towel, pillow case, or paper towels, … Read More

Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3 inch thick. Prepare quickly, just enough eggplant for one blanching at a time. Blanch 4 minutes in 1 gallon of boiling water containing ½ cup lemon juice. Cool, drain … Read More

I found another use for lettuce — in a Veggie Smoothie! Take a cup of water, 8 ice cubes [about 1 oz] and a fresh lettuce or cabbage leaves with maybe a stalk of celery in the blender. Adjust veggie amounts to your taste. Watch … Read More

The best way to keep the lettuce is to cut the bottom of the stalk and let the leaves fall free. Wash them in a cold water bath, drain and repeat if the water is dirty. Spin, dab or shake the leaves dry and store … Read More

Fill a large bowl with cold water. Put the greens in the bowl. Using your hands, move the greens gently through the water. Let the greens sit in the water for a minute to allow the dirt to settle to the bottom of the bowl. … Read More

If you will be using your tomatoes right away, choose ripe tomatoes. Ripe tomatoes have a deep, rich color and a sweet smell. They are slightly soft when touched. Store unripe tomatoes at room temperature up to 1 week. They will continue to ripen, particularly … Read More

Try using stewed, roasted, sun-dried, or pureed tomatoes when fresh tomatoes are out of season. You will need about 4 medium-sized tomatoes when a recipe calls for one pound. It is sometimes better to remove the seeds when adding fresh tomatoes to a dish. Cut … Read More

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On last rainy Saturday morning about eight of us gathered at Hudson Guild for the vegetable canning demonstration. We participated in canning beets. We learned how to keep our jars germ free thus ensure the long lasting canning. It seemed like a pretty easy procedure, … Read More