From The Foxfire Book of Appalachian Cookery (New York: E. P. Dutton, 1984):
“I’ve parched a many a pound of green coffee. That used to be my job when I was eight or ten years old. Mama would fly into that kitchen at about four o’clock and call me out to parch the coffee. I didn’t [...]
-
recent
- latest great leap forward in home oven coffee roasting technology
- Natural Wine, sort of like Organic used to be.
- beautiful solutions to an almost obsolete orchard problem
- yogurt is warm milk held overnight
- things I haven’t posted about this spring
- dandelion wine
- Johnson’s Winter (York) apple
- many homely barometrical signs
- peppercress, again
- appalachian wood-fired coffee-roasting accounts
- orange peels in the soup
- at least a couple of things are coming up roses
- we’re getting creative over here
- green soup
- uses of stovetops
pages
local interest
mostly food
mostly wine
particular posts
categories
archives