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?
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.
See what objectives and preservation plans I have in store for the 2012 harvest season.
Get some dehydrating practice in before the growing and harvest season begins with these no-frills apple rings.
Easy-peasy preserved lemons.
The title says it all.