- Day 5: Foraging For Mushrooms with MAW
- The Alice Waters of 1938
- The Brief, Wondrous Strawberry Season
- Urban Freezer Composting
- Highlights from Farm Aid 2007
- Honey of an Apple
- F&W Gift Guide Bonus Extras
- Table-to-Farm Dining
- 10 Steps to Transform Yourself from an Urbanite to a Farmer
- A Fergus Henderson Fantasy: Nose to Tail in Brooklyn
© Deborah Jones
By far my favorite tool for preserving is the food mill. In years past, when making fruit jams or tomato sauce, I would simmer fruit, mash it, then strain it through a fine-meshed sieve—entirely too much work for me nowadays. With a food mill, though, I can combine the mashing and straining into one step. The resulting puree is silky smooth and free of skins and seeds.
In "The Primary Pantry" in our August issue, I preserve a whole bunch of summery things—beans, garlic, tomatoes, corn, chiles, herbs and berries—and recommended a food mill for preparing the tomato sauce and fruit butters.
At a recent All-Clad press event, I was super impressed by their brand-new food mill and wished it had been available when I was developing these recipes (in the dead of winter). The discs have tiny raised teeth to catch the skin and seeds as the handle is spun, allowing more of the puree to be passed through. The legs are rubberized for better stability and the knob feels great in my hands. Luckily, with summer in full swing, there’s no lack of fruit and tomatoes to pass through my new food mill. (I got a prototype, but you can get yours in just a few weeks—it lauches in early September, peak tomato and peach month!)