The Salted Cod » greenpoint http://www.thesaltedcod.com Thu, 15 Apr 2010 05:04:02 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Polish Lunch. http://www.thesaltedcod.com/polish-lunch/ http://www.thesaltedcod.com/polish-lunch/#comments Thu, 18 Feb 2010 21:58:51 +0000 Trevor http://www.thesaltedcod.com/?p=1364

Sometimes it’s all too easy to buy a homemade kielbasa in Greenpoint.

]]> http://www.thesaltedcod.com/polish-lunch/feed/ 0 Hops. http://www.thesaltedcod.com/hops/ http://www.thesaltedcod.com/hops/#comments Wed, 28 Oct 2009 01:09:16 +0000 owheeler http://www.thesaltedcod.com/?p=1047 hops

It looks like hops are now growing wild in Greenpoint…

]]> http://www.thesaltedcod.com/hops/feed/ 0 Rooftop Farms http://www.thesaltedcod.com/rooftop-farms/ http://www.thesaltedcod.com/rooftop-farms/#comments Tue, 28 Jul 2009 13:54:44 +0000 Trevor http://www.thesaltedcod.com/?p=932

Great segment on the progression of the rooftop farms project in my neighborhood.

]]> http://www.thesaltedcod.com/rooftop-farms/feed/ 0 An enjoyable breakfast. http://www.thesaltedcod.com/an-enjoyable-breakfast/ http://www.thesaltedcod.com/an-enjoyable-breakfast/#comments Fri, 19 Jun 2009 15:41:01 +0000 Trevor http://www.thesaltedcod.com/?p=657 I picked up a few pounds of rhubarb at the Greenpoint farmers market last Saturday really cheap.  I think I ended up with somewhere around 5 lbs. for $3.00, can’t complain.  I also bought a small quart of super sweet field strawberries to make the classic strawberry-rhubarb jam.

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Jam making is so easy and so worth the simple efforts, it will literally take an hour or two out of your day and you’ll have tasty jams and jellies that last for months.  You’re in control of what goes into this, I always cut the amount of sugar in half to better taste the fruit.

This recipe was followed straight from the Ball Complete Book of Home Preserving.

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Try it out.

  • 2 cups crushed strawberries
  • 2 cups chopped rhubarb
  • juice of 1 lemon
  • 1 package of pectin
  • 2 1/2 cups of sugar
  • prepare canner, jars and lids
  • in a saucepan combine fruit and lemon juice, reduce fruit over medium high heat until rhubarb breaks down
  • whisk in pectin, dissolve
  • add all sugar at once, dissolve, return to a rolling boil stirring for 1 minute
  • laddle into jars leaving 1/4″ head space, screw on lid and band just finger tight
  • process jars for 10 minutes in canner, check seal, cool, store, enjoy

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Brooklyn Kitchen has all your canning supplies & pectin to get started!

]]> http://www.thesaltedcod.com/an-enjoyable-breakfast/feed/ 1 The Brooklyn Standard on NBC NY http://www.thesaltedcod.com/the-brooklyn-standard-on-nbc-ny/ http://www.thesaltedcod.com/the-brooklyn-standard-on-nbc-ny/#comments Sat, 16 May 2009 19:33:49 +0000 Trevor http://www.thesaltedcod.com/?p=608

More press for us at the Brooklyn Standard.

Come in & say hi. Try our homemade kimchi or white miso hummus!

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