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 easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
Eating clean isn’t about restricting ourselves from our favorite foods, it’s about embracing all that we can gain when we eat mindfully and work peacefully with our bodies to heal from the inside out.
Top this on your next meatloaf! Or anything for that matter. This stuff is delicious! Made of late season berries with all sorts of variations if you are lacking on fresh fall berries!
Stored properly, this powder will last for years, and will lend depth and complexity to soups, stews and any other dish where you might use commercial bouillon.
Simple water-bath canning: tomato sauce in pints or quarts. Endlessly useful as a pantry staple.
Raita Dip is cool and creamy and the perfect partner for hot spicy foods like curry.
Easy process for DIY tomato paste: roast tomato pulp in a wide flat pan to make tomato paste. No salt added, so low-sodium. May be canned in a water bath for 4 or 8 oz jars. May be frozen.
A super savory catsup for all your condiment needs.
Nannyberries, arguably the sweetest and juiciest of all wild berres. Here's how to identify and harvest them as well as a few ideas of how to enjoy them.
A simple tomato sauce, with roasted heirloom tomatoes for smoky depth, suitable for water-bath canning.
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