tag:blogger.com,1999:blog-5190698551624574472.post6830931921654511355..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: The Cheese Course: Cheddar & ChutneyTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5190698551624574472.post-71912997833253365802009-02-05T10:00:00.000-08:002009-02-05T10:00:00.000-08:00Hi Lang: Some sort of root cellar is really the b...Hi Lang: Some sort of root cellar is really the best and easiest (no canning, freezing, fermenting, etc.) way to keep local veg on the table through the winter here. Of course you need to plan well ahead, and adopt a sort of peculiar sensibility--shopping in October for meals you'll eat in February and March!<BR/><BR/>Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-13950618117669739662009-02-03T22:21:00.000-08:002009-02-03T22:21:00.000-08:00The root cellar is so cool. I need one of those. A...The root cellar is so cool. I need one of those. And whenever I have a chutney, I say to myself, "Why the heck don't I make these?" There's no good answer except inertia. You've inspired me to get on the chutney bandwagon!<BR/><BR/>Cheers,<BR/>Lang/Finny (now LC on my posts)Langdon Cookhttps://www.blogger.com/profile/13824455892396013221noreply@blogger.com