Backyard Industry

WILL - Backyard Industry - July 17, 2014 ~ Comment (0)

Eat Them to Beat Them

Listen

(Duration: 4:54)

A branch of unripe autumn olives

In this episode of Backyard Industry, Lisa Bralts explores the concept of foraging and eating particular invasive species, like the autumn olive, as one way of slowing them down.


WILL - Backyard Industry - May 01, 2014 ~ Comment (0)

Life Preserver

Listen

(Duration: 4:22)

Three jars of pickled asparagus with a cookbook

Food preservation is mostly associated with instructions that must be followed to the letter (OR ELSE) and a crazy frenzy of production during the peak of the growing season. Backyard Industry's Lisa Bralts has found a cookbook that not only makes the process seem less intimidating, it also soothes with terrific stories and photos, gently encourages production year round, and reminds the reader they don't have to grow it all. 


WILL - Backyard Industry - March 25, 2014 ~ Comment (1)

Ramen Shaman

Urbana, IL chef and culinary pop-up proponent Mark Hartstein is fond of pickles, Hello Kitty, and extremely mainstream pop music. He and his wife Leslie also prepare a mean bowl of ramen when the occasion arises, which it did this past January at their "Saru Ramen" pop-up. Not only did they bring together and feed many patient locals on that frigid Tuesday night (with proceeds going to benefit the Eastern Illinois Foodbank), they even let Backyard Industry's Lisa Bralts "help".

Categories: Community, Food


WILL - Backyard Industry - February 18, 2014 ~ Comment (0)

Whey To Go

Listen

(Duration: 4:11)

Several jars of homemade yogurt on a counter

In her quest for some so-called "project cooking" over the weekend, Backyard Industry's Lisa Bralts instead ends up (finally) using a dormant kitchen gadget, reducing (just a little) the contents of her recycling bin, and revisiting the idea of making, instead of buying, staple foods.

Categories: Food, How-to



WILL - Backyard Industry - December 19, 2013 ~ Comment (0)

Mint Condition

Listen

(Duration: 6:14)

A page from a homemade cookbook.

It's not often Lisa Bralts gets three generations of women in one room (with extra family members) to talk about anything, much less a particular type of homemade Christmas candy they make - candy that is immediately adored by anyone who tries it. But that's exactly what happened when she visited with the Delaney-Snyder women in this episode of In My Backyard.

 

Mint Patties:

1 (8-oz) package cream cheese, room temperature

1/2 teaspoon peppermint oil

2 lbs. powdered sugar
Food coloring (optional)

Beat the cream cheese until creamy, then beat in the extract. Beat in the powdered sugar until well blended.  Depending on your mixer, you may have to use your hands to fully incorporate the sugar.  The mixture will be smooth and like a stiff dough. Add a few drops of food coloring if desired. Pinch off small amounts of dough (rounded teaspoon). Roll into a ball then press flat with your palm or a glass. Place on wax-paper lined baking sheet and freeze, uncovered, for an hour. Melt a 12-oz bag of semi-sweet chocolate chips with small amount of paraffin (1 X 2 inch block) and drop the peppermint patties in one at a time, turning and lifting out with a fork or toothpick. Quickly tap off excess and use another fork or your finger to help slide the dipped patty onto another waxed paper-lined baking sheet. Once all patties are dipped, place baking sheet in refrigerator until chocolate is set, about 15-30 minutes. Store in airtight container and keep refrigerated or frozen.

Categories: Agriculture, Food



Page 1 of 4 pages  1 2 3 >  Last ›