Don’t ever throw out any apples that are getting old in your refrigerator, may be bruised, or you just don’t have the appetite to eat.  Preserve them by turning them into apple sauce or apple butter. Apple sauce is very simple.  Simply peel and core your apples.  Add them to a heavy bottomed stock pock with about a cup of water, depending on…

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When the sweet corn comes in, it comes in heavy! If you want to preserve your kernels for later use, follow these simple steps: Remove the husks from the corn and take away the silk. Set out a large, flat plastic container or line a cutting board with plastic wrap to catch the “milk” from the…

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I can only think of three uses for corn cobs. Compost. Shooing stray cats out of the yard.  Making vegetable stock. The cob to sweet corn has a lot of flavor.  Use corn cobs, a carrot,  a stalk of celery, a small onion and some thyme and bay leaf.  Cover with water and simmer for three to four hours.  Add more water from…

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Making caramelized onions takes some time and patience, but the silky, savory, sweet onions keep well and taste delicious! You can use white, sweet or red onions. Use them on sandwiches, pizza, in pasta, soups or on top of a rich salad. They pair well with acid to cut the fat, so add fruit and vinegar.…

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Get your grill hot.  Real hot.  Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do.  Salt will pull the moisture out of the steak.  Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil.  Put your…

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As you have likely discovered, fresh fruits have essentially no shelf life. Fortunately, especially if you have little ones, you probably don’t have to even worry about the berries making it all the way home from your pick up! To make the most of your fruit, try a technique known as maceration. Simply chop the fruit into small…

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