I read this today and can feel some experimenting going on! Can’t wait to get my preserving pan back!
Sometimes “old fashioned” recipes and dishes are just the thing to highlight heirloom vegetables or heritage meals. After all, it’s truly the way food used to taste.
The modern food system has brought an abundance of food at our fingertips. While we should appreciate and be thankful for this, there’s something special about older varieties and older dishes. For many, food choices include embracing these heirlooms and the farmers who grow them.
The newer release of Beekman’s 1802 Heirloom Vegetable Cookbook celebrates these options again. Here is an example – check the book out for more tempting ideas!
Black Onion Jam Chutney
Serve alongside a frittata or fried eggs/meats/poultry
1 red bell pepper cut into 1/2″ squares
3/4 cup chopped canned tomatoes
1/3 cup Black Onion Jam (see note)
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons dried currants
1/4 teaspoon coarse (kosher) salt
Black Onion Jam…
View original post 267 more words