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It’s Time to Jam and Can
The harvest season is wrapping up after a summer of extraordinarily high heat and disappointingly low rainfall amounts. But, hopefully, you were able to keep your backyard garden watered and now you’re looking to savor the summer flavor of fresh veggies as long as you can…by canning some of your harvest. Canning, pickling and jam making is a great way to eat well—well into those cold weather months ahead. And right now we’ve got a bushel basket of good information on the art and science of fresh preserving on The Food Channel. The old fashioned custom of canning has become a big trend and you’ll enjoy reading about it in our feature story, which has links to a whole bunch more, including delicious recipes, tips and how-to videos.
A Pizzadili of a Wine Tour
The Pizzadili Winery is located in the wine country of…Delaware? Yes, second generation winemakers Tony and Pete Pizzadili opened the vineyard in Felton, Del., in 2007 after building a pavilion and other amenities. They now rent the grounds for events such as weddings or other celebrations. They also operate Pizzadili Catering, a 50-year-old business started by an uncle. It’s a real family affair, and if you’re a foodie like us, you might want to take a tour if you’re ever in that part of Delaware. In the meantime, you can read all about it and take our photo tour here.
Hatch Chile Season Is On
How much do you know about Hatch Chiles? Well, for starters, they’re grown primarily in the Hatch Valley region of New Mexico, and, yes, they pack some chile heat. Those in the know say roasting them is the best way to preserve the chiles for use throughout the year. The 41st Hatch Valley Chile Festival, recently concluded, featured lots of chile tasting. Pizza and pesto were part of the fun, too, as you’ll learn in our tasty feature story.
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