Each year, we get fresh mountain huckleberries from McCall, Idaho. They are fantastic fresh, in pies or tarts, or made into jam or syrup. We really enjoy them, and like to stretch them out over the course of the year. This is our recipe for huckleberry jam.
When laid, an egg is coated with a protective coating called “bloom” which dries on the shell and seals it. The bloom helps protect the egg and keep it fresh by blocking gasses and bacteria from passing through the porous egg shell. Eggs also get other material on them from the hen’s feet, or the […]
This is an excellent book. We’ve read a number of similar books, and this is our favorite. The Backyard Homestead has great overviews on gardening, raising animals, landscaping with plants, maintaining fruit trees, keeping bees, homebrewing, cheese making, and more. While each of these topics is broad enough that you should have other guides or […]
Most instructions we were able to find for dehydrating onions said they should take about 12 hours. Given the higher water content of Walla Walla Sweets, we’ve found them to take a fair while longer. At 125 degrees, it’s been taking our dehydrator about 32 to 48 hours to finish the job, depending on how thick we layer them on.
This stuff is really rich because of how reduced the onions and wine are. It should be good on herb and other savory breads and baked goods, and is great on crackers. I imagine it would also make an excellent glaze for meats.