I have created a sauce that transforms our tacos into the authentic tasting mexican street foods of my dreams. It is made from roasted spicy peppers, sweet onions, and a combination of red and green tomatoes. The combination of tomatoes creates a unique flavor and color; not rojo, not verde. The color is more like Bob Ross Burnt Ochre. When you taste it, you won’t care what color it is.
I have always wished that greater numbers of people would be interested in canning, gardening, and food crafts. That is why I started blogging. Thanks to 2020’s Covid crisis my wishes have come true and, as they say, “Be careful what you wish for”. Millions of people were sent home from work with plenty of... Continue Reading →
When the Summer tomato vines are at their end, but still covered in tiny green tomatoes, we make Green Tomato Relish to be enjoyed throughout the year. You could make this with large green tomatoes at any point during the summer. But this really is a perfect way to use up the tiny, hard, leftover,... Continue Reading →
Commercially produced jelly is an incredibly cheap and simple food that is readily available at any supermarket. So, you might question why I would suggest that everyone make their own. It is because store bought jelly is...crap. There really is no better descriptor than "crap". Store bought jelly typically includes artificial coloring, high fructose corn... Continue Reading →
Guest Blogger: I asked my smoking, grilling, meat cooking, and occasionally vegan friendly man to contribute this to DiggingFood.com I'm not generally one for promoting veganism. My reverence for meat is so profound I've had to interlope in this very blog to spread the gospel. But I certainly don't think of it as a dirty word. Throughout... Continue Reading →
Marinated Chicken of the Woods mushrooms are tangy, salty, meaty morsels that are fabulous additions to charcuterie platters, salads, and simple turkey and cheese sandwiches. Our family loves them. When we are out foraging for fall mushrooms, this is the food I'm craving the most. Chicken of the Woods, Laetiporus S. is a mildly flavored fungus that... Continue Reading →
Year's ago, I was discussing jelly making and canning with an elderly woman in Northwest Alabama. When I told her that blackberry jelly was my absolute favorite, she informed me that it was only my favorite because I had never had Elderberry Jelly. I didn't know it until years later, but that woman was right.... Continue Reading →
Boiled fresh green peanuts are one my favorite snacks. But, the process of boiling them is quite time-consuming. After our recent Front Yard Peanut Patch harvest I learned how easy it is to can boiled peanuts. Canning is not only a great way to preserve these seasonal delicacies, it is a way to cook them... Continue Reading →
Home canned pizza sauce is a great, quick and easy way to use up extra cherry or pear tomatoes. This is a small batch canning recipe that can be whipped together with little effort. We decided to name this sauce "Sunrise" because of the bright orange color obtained from the varieties of tomatoes used. This... Continue Reading →
Old-fashioned Pear Preserves are incredibly simple and delicious; three ingredients transformed into glistening slices of fruit in a honey like syrup. This recipe is versatile and can be made with any amount of pears. So, it's great for small batch canning or for huge canning projects. This is a true preserve, one that does not require... Continue Reading →
Digging Food 