Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Make probiotic water kefir into homemade cantaloupe soda. It's easy as can be and a very tasty treat.
Elderberries are an amazing powerhouse of nutrients. Dehydrate them for a delicious crunchy topping for a warmed bowl of oatmeal!
Can jars of great-tasting vegetable stock in your pressure canner - recipe and technique.
You've heard of onion powder and garlic powder. Now try the newest addition to the allium powders...Leek powder!!!
Try this sugar alternative substitute with apples. Healthful, full of fiber and delicious!!!! A great addition to any baked good!
Beautiful gems of dehydrated lemon slices. Add them to some warm water for a refreshing mini fall cleanse!
Purple Haze? Purple carrots?! Yes! Toss them in the dehydrator for this sweet and crunchy snack!
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!