Tag Archives: tips for next time

Scrap-Happy: Tasty Eggplant Scraps

Houseproud Scrappy Eggplant IMG_3015

Here’s a little post for those of you who plan to ferment eggplants this season or in the future. As described in Monday’s post, prepping eggplants for fermentation does produce a fair amount of food scraps. Yr little munakins urges you to use those scraps, don’t toss ‘em! Continue reading

End of Season Report: Fermented Eggplant Pickles

Houseproud Ferm'd Eggplant IMG_3006As reported earlier this summer, eggplant pickles are easy to make and taste like olives when they’re done. They’re marvelous, really. My eggplant pickles are based very loosely on a recipe in a wonderful cookbook called My Calabria, by Rosetta Costantino. Her recipe for pickled eggplant preserved in oil, Melanzane Sott’Olio, is given in the Calabrian pantry chapter, which is a chapter I practically have memorized. In fact, I have either made or have plans to make every recipe in the chapter, and how often can you say that? Continue reading

They’re Great Grated: Ripe Tomatoes

Houseproud Great Grated IMG_3249

Perfectly ripe farmers market tomatoes are close to perfection – the next best thing to home-grown. Unfortunately, rot will set in quickly. Have you more ripe tomatoes than you can eat in a day? Slice those excess beauties in half, grate them over a bowl, and pour the resulting puree into a glass jar, which will keep in the fridge for about two or three days before it becomes foul. You get extra points if you toss the tomato skins into the jar with the grated pulp. Et voila: you’ve saved those glorious tomatoes from the compost bin. Just remember to use ‘em up within a few days! Now, if you have a little more time to spare, here are three ways to use tomato pulp and skins:  Continue reading

End of Season Report: Fermenting Jalapenos

 

Houseproud End of Season jalapenos IMG_3118

Ah, fall is here and summer’s abundance of produce has faded away. This will prob’ly be the last week for hot peppers at my farmers market, so I’m planning one final small batch of fermented jalapenos. Given the volume and variety of fermented jalapeno products currently filling the Houseproud fridge to capacity, you might ask yourself, WHY, LORD, WHY? The Mister is asking that very question, lemme tell you. Continue reading