To boil or fry with lemon grass, only a small quantity is needed most of the time. I keep two small jars of lemon grass paste handy, one is a jelly for boiling, the other one is a chutney for frying. Stays fragrant all year in fridge.

There are two different versions of this mayonnaise delicacy, both made in Japan, one for local use and one for export. You can make either one with these recipes. I prefer the Japanese home market version.Make both and taste side by side on a portion of french fries. You will notice a difference.We order the special ingredients on the internet, everything else is farm ingredients.Compared to our own farm made mayonnaise, which is a family recipe, kewpie mayo is creamier. We make small quantities of mayo in cup size mason jars to keep mayo fresher.

Recipe from cookpad member Hayat. Thank you, Mrs. Hayat. I ate red Harissa on eggs in Tunesia on my honeymoon, loved the Harissa and the honeymoon. Your Magreb Baklouti green peppers are the same spicyness as green Mexican poblano peppers, which I can grow here.Our lemons and limes are ripe, I made a quart mason jar of green harissa lemon pepper sauce. This sauce is delicious on roasted chicken. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com

When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.#GlobalApron

The original Lea and Perrins Worcester Recipe ferments tamarind, red onions, garlic and anchovies two years in vats. The anchovies have been pre-salted two years, so fermentation becomes a four year process.I made a knock off sauce with Spanish anchovis paste, Indonesian tamarind and local California ingredients. It is fermenting on my counter, I taste it every few days. I also went out and bought a fresh bottle of original Worcester sauce bottle to compare the flavors. So far, so good.Farmers call taste comparison tests “ cuttings”. We use them to taste and compare food crops from year to year.This home made recipe is coming pretty close to the store bought product.#CA2025

When you sun dry red ripe tomato puree for four days, you get superb tomato paste. If you dont get four continuous days of sun this time of year, dry in oven. No other ingredients added except a teaspoon of seasalt per pint, just dried into paste in the sun on a half size baking pan. Fresh frozen in small quantities, I use empty half eggshells, holding one ounce each, not boiled or canned to keep that summer fresh taste.

Every year, I make the basis for miso soup, two tubs of fresh natto paste from 4 Tbs of old natto paste and fresh soy beans, keep them in the fridge. In case one tub goes bad, I always have the second tub to continue with. I use one pound plastic tubs. One plastic tub of natto makes sixty bowls of miso soup.The broth base is made from a cup of shrimp shells with the heads and tails on, i freeze those till I have a cup full. You can also buy ground dried shrimp or bonito soup stock in dried form in Hispanic or Asian stores or on amazon.When fresh shitake mushrooms are abundant, I slice and dry eight pounds on the picnic table outside to make one pound of dried mushrooms and save for soup. I grow very mild chinese garlic green chives year round in a planter pot or window sill glass bowl.Slivered firm tofu makes the soup complete. My recipe for home made tofu is here on cookpad.

Grandpa would sit in his rocking chair with a round cast iron bowl between his knees, a big steel ball inside it, and handfeed farm grown and dried brown mustard seeds to the bowl to be crushed while he rocked and read the paper. Grandma would make a sour grape juice vinegar called verjus to soak the mustard seeds in before crushing. There was no written recipe, this is my trial and error take to make fresh Dijon mustard.

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

A short puree cook, a long puree bake, delicious organic Roma Tomato paste, just tomato, flaked seasalt and olive oil. No other preservatives used, kept fresh for a year refrigerated in a sterilized mason jar. Ten pounds of fresh Roma tomatoes make one pound of paste. To start, make quarter pound batches with 2 1/2 pounds of fresh tomatoes till you have perfected the flavor.#2025newyear “ Replace Store bought foods with home made organics”

If you see beautiful fresh young ginger root at your farmers market or produce section, here in California around September, one with pink tips, buy it to make the delicious sweet pickled thin ginger slices that are served with sushi as a side dish. You can also use the knobs of mature ginger root. Do not use the woody ginger parts of mature ginger. This sweet and spicy pickled shaved ginger is called gari.

A traditional Christmas Delicacy is german “Stollen” a fruitcake that contains marzipan or almond paste. Incredibly expensive on amazon, forty dollars a pound, let’s make marzipan and almond paste at home. The difference between the two is in the use of rosewater. Use my posted recipe how to distill rose water in a dutch oven at home. Look under California Farm Rosewater Ice Cream. You can make traditional Christmas candies from marzipan also.