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?
A great recipe for crisp, fermented sour dills.
A simple recipe for classic blueberry jam.
A great project for those new to fermenting, sauerkraut is a classic, health-promoting preserve whose variations are endless.
An easy technique for shelf-stable rhubarb.
An armful of freshly-picked rhubarb makes for a simple and delicious small-batch springtime jam.
How I use Google Docs to plan and coordinate garden tasks at the farm.
How to find, collect, prepare, and preserve nutrient-rich stinging nettles as explained to me by a forager extraordinaire.
Lightly-toasted walnuts and roasted red bell peppers are chopped, blended, and seasoned to make a bold and heart-healthy spread, sandwich-filler, or salad-topper. A great way to use any roasted red bell peppers you canned last year, too!
A dish of fermented cabbage, carrot, radish, and pear seasoned with garlic, ginger, and chili powder.
Here's a low-energy way to make your own plain yogurt.