Bok Choy Kimchi-Putting Up with ErinBok Choy Kimchi-Putting Up with Erin

Saturday morning kicked off the first week of the Portsmouth Summer Farmers’ Market. In a sentence, it was small, cute, super friendly, and as expected, booming with spring greens. In the spirit of local, in season, and organic preserved goods I scoured the market for a little putting up inspiration. Greens among greens… I spotted several bountiful bunches of pac choy (bok choy) from Riverside Farm and decided I’d go for kimchi rendition number 3. A modification on Doris & Jilly’s bok choy kimchi, I paired this super fresh bok choy with some watermelon radishes from Garen’s Greens at Riverside Farm (aren’t they beautiful??), and carrots from Heron Pond Farm.

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New Digs…


After a long week of moving, crashing with friends, making new friends, and drinking a bit more than probably healthy, my 2 month “hobo run” has came to an end. I have FINALLY settled into my new space in Portsmouth, New Hampshire and I couldn’t be happier. Because all of my canning supplies were safely packed away in the moving pod, and because I didn’t exactly have access to a kitchen this past week, I instead spent some time thinking up new recipes, shopping for jar storage, and scoping out the local pickle/canning scene. Today kicked off the beginning the summer farmers’ market in town. I was very excited to stumble upon not one but several booths vending preserved goods. Although mostly your typical jams and jellies, I did manage to find some more wacky (you know I like to get weird…) canned varieties from the Maine Homestead stand. Head over to their website to take a look and even order a few jars for yourself.

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If you’ve ever visited the NH seacoast region, you are probably familiar with its overwhelming friendliness. Not only have I found that people are in general ecstatic about pretty much everything, but more specifically that there is a huge interest in local food collaborations. I can’t say too much as of now, but several restaurants around town have let on to the idea of teaming up to produce site specific preserved goods! I am also toying around with the idea of signing up for a CSA this season. This would not only force me to get more adventurous in terms of what I had to put up, but would also guarantee local and in season food preservation.

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