Fresh Fillings

If you grow a giant garden, each day’s harvest fills multiple boxes and baskets and then every spare corner of your refrigerator. But if you grow a more reasonably sized garden, your harvest likely comes in dibs and dabs: a couple of cucumbers and tomatoes, perhaps a pepper, a small mound of greens, a handful of herbs. Combining these garden-fresh favorites into a meal that showcases your effort often means coming up short for a standard recipe.

This is why I love fillings and stuffings; the ingredients are endlessly variable, a little goes a long way, and the result is a sparkling-fresh meal that highlights produce just off the vine. Whether you’re filling summer rolls, stuffing squash blossoms, or even building Grilled Fish Tacos, the key is to use less filling than you think you’ll need. A gentle hand while wrapping delicate rice paper or petals around that filling is also essential for success.
Learn to make Summer Rolls and Stuffed Squash Blossoms

Garden-Fresh Favorites

When summer hits and the garden is in full swing, I spend a lot of time processing its bounty to enjoy later. But the greatest joy of growing your own garden is immediately eating the sun-warmed peppers, crisp snap beans, and brilliant orange carrots you’ve produced. No matter how well you preserve a fruit or vegetable, it’s still a substitute for fresh-from-the-plant flavor.

Twice as Tasty made the front page of The Daily Inter Lake’s Montana Life section this week. The delicious photos and story by Brenda Ahearn focus on a recent workshop on Indian spices.

Fortunately, eating freshly harvested produce is easy. A walk through the garden has you snapping off a peapod here, grabbing a cherry tomato there, and collecting a handful of raspberries that you pop straight into your mouth. But grazing is just the beginning. This blog already offers some of my favorite fresh recipes for asparagus, corn, and zucchini and tomatoes. The key to making these fresh-tasting dishes is knowing when and how to pluck the choicest edibles.
Read more about enjoying garden-fresh favorites

Canning It Forward

This is a big week at Twice as Tasty, and it’s all about canning it forward. For the second year, I’ll play a part in feeding more than 100 hungry sailors at the Montana Cup, an annual sailing regatta hosted by the North Flathead Yacht Club in Somers, Montana. Jars of preserves and other Twice as Tasty treats will be shared for meals and awards. Coincidentally, the regatta’s opening day is the Ball brand’s seventh annual Can-It-Forward Day.

Gifting and sharing home-preserved food cans it forward to the joy of both creator and eater. You’ll find plenty of recipes here to inspire your canning projects. But this blog is just one small voice in the world of home preserving, and much of my inspiration began with other voices. Here are some of my favorite canning recipes from other sources.
Read more about my favorite recipes from other sources

Grilling for the Future

Braised, basted, glazed, smoked, roasted, grilled—you may associate these words with large slabs of sizzling meat, but I visualize mounds of breakfast potatoes and eggs, cherry-filled scones, beets, garlic, and practically any other fruit or vegetable you can imagine. I also use these techniques when preserving food; they are the essence of making that bag of frozen corn or jar of raspberry syrup Twice as Tasty.

Grilling is one of the best techniques in my preserving repertoire. It’s easy, it’s low tech, and it takes you outdoors on a sweltering summer day or even a snow-bound midwinter one. Although grilling means extra effort initially, it can save minutes to hours on canning day or when throwing together a busy work night dinner—in other words, it saves time when it matters most. Read more about grilling vegetables and fruits