HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Patrick Salvaggio
  • 31, Male
  • Scranton, PA
  • United States
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Aug 21, 2011
Lauren Mae Spiker Cook replied to Patrick Salvaggio's discussion 'So much fennel' in the group Food Preservation
"Canning it might turn it to mush. The best bet is to freeze it or dry it then store it in an airtight container."
Aug 18, 2011
Linda Ziedrich replied to Patrick Salvaggio's discussion 'So much fennel' in the group Food Preservation
"Best for tea are the seeds, but they should come not from Florence or bronze fennel but from common fennel, the kind that grows as a weed in California and the Mediterranean region. The seeds will dry on the plant, but to keep them from dropping you…"
Aug 16, 2011
Aliza Ess replied to Patrick Salvaggio's discussion 'So much fennel' in the group Food Preservation
"You can collect the dried seeds for cooking or tea (many people even used to chew dried fennel seed as breath freshener). Beware though, if the seeds dry on the plant you may end up with even more fennel next  year, because that plant spreads…"
Aug 16, 2011
Pat Johnson replied to Patrick Salvaggio's discussion 'So much fennel' in the group Food Preservation
"Although I've never actually canned Fennel, I'm sure it can be canned."
Aug 16, 2011
Patrick Salvaggio replied to Cornelia's discussion 'George Washington's "Small Beer" recipe' in the group The Brewers Pub - Sit and raise your glass with friends!
"very cool, where did you get the recipe  "
Aug 16, 2011
Patrick Salvaggio added a discussion to the group Food Preservation
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So much fennel

I planted fennel this year for the first time and i think i grew too much.  i wanted some insight on how to dry it for tea, or to extract the essential oil. can the whole plant be dried. can the bulb be frozen. any advice would b greatly appreciated.
Aug 16, 2011
Patrick Salvaggio commented on Patrick Salvaggio's blog post 'New book Project'
"The Food Chronicles this is my current blog that i plan on updating a little more currently than i have in the past so check back often! thanks  What's The Occasion? and this is the link to my book on amazon"
Jan 28, 2011
Patrick Salvaggio posted a blog post

New book Project

my name is pat salvaggio im a 28 year old chef from Scranton, PA.  Three years ago i began writing my first cookbook WHAT'S THE OCCASION? is a cookbook that i self published last year. i immediately began to conjure up ideas for a follow up book after i saw my first book in print. my newest book that i am beginning this month is still untitled but will be a cookbook that concentrates on soups and sandwiches for beginner cooks that will include lots of homegrown recipes such as home made…See More
Jan 25, 2011
Lisa Yvette Conley left a comment for Patrick Salvaggio
"Hi, I also recommend Ashley English's book Canning and Preserving for some nice recipes! http://www.amazon.com/Homemade-Living-Canning-Preserving-Chutneys/dp/1600594913 It includes recipes for Clementine Cointreau Curd, Curried Winter Squash…"
Oct 26, 2010
Patrick Salvaggio joined johna's group
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Homegrown Cookin!

Share your favorite recipes that make use of the seasonal bounty that you have grown. Pesto, Tomatoes, Squash and more!
Oct 4, 2010
Patrick Salvaggio joined Cornelia's group
Oct 4, 2010
Patrick Salvaggio commented on Torry's group 'Food Preservation'
"im a chef but i never canned a thing in my. life i love the idea of preserving my food and sauces that are superior to store bought without the corn syrup and such. i want to start with something easy so i bought the ball starter kit but ?none of…"
Oct 4, 2010
Patrick Salvaggio joined Torry's group
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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...See More
Oct 4, 2010
Patrick Salvaggio commented on Fostermamas's group 'Cheesemakers!'
"as a chef i love cheese and have made fresh ricotta for the restaurant with local milk recently, i used it on housemade foccacia with marinated local eggplant, it went great but its a huge undertaking to replace all the ricotta we use with…"
Oct 4, 2010
Patrick Salvaggio joined Fostermamas's group
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Cheesemakers!

A group for people interested in or already making their own cheese. Share recipes, tips, stories and more.See More
Oct 4, 2010

Profile Information

What kind of HOMEGROWN are you?
Cube Farmer
Fill in the blank:
Dirt under my nails Chef
A bit about me:
Chef/Author.
Latest greatest meal cooked at home:
Mac and Cheese with local apple wood smoked cheddar and pepper bacon
Currently reading:
what to eat
Currently listening to:
pearl jam
My latest DIY project:
charcoal rotisserie spit to roast a whole hog
Web site I recommend:
http://eatwellguide.org

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Patrick Salvaggio's Blog

New book Project

my name is pat salvaggio im a 28 year old chef from Scranton, PA.  Three years ago i began writing my first cookbook WHAT'S THE OCCASION? is a cookbook that i self published last year. i immediately began to conjure up ideas for a follow up book after i saw my first book in print. my newest book that i am beginning this month is still untitled but will be a cookbook that concentrates on soups and sandwiches for… Continue

Posted on January 25, 2011 at 6:55pm — 2 Comments

Comment Wall (1 comment)

At 10:31am on October 26, 2010, Lisa Yvette Conley said…
Hi, I also recommend Ashley English's book Canning and Preserving for some nice recipes! http://www.amazon.com/Homemade-Living-Canning-Preserving-Chutneys/dp/1600594913
It includes recipes for Clementine Cointreau Curd, Curried Winter Squash Chutney, Peach Lavender Butter, or Cardamom Apple Cider Butter.

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