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?
Who says wine pairs best with cheese? Vegans can indulge in this fig paste as part of a (no) cheese plate to accentuate fine wines.
Stop stressing this holiday season! Let holy basil tea come to the rescue! Perfectly balanced sweetness and spiciness.
Wondering what to do with the end of season kale harvest? Check out these creative ideas that will have you enjoying this garden favorite throughout the winter months ahead.
If you have a persimmon tree (or at least a bunch of persimmons), how about drying them the traditional Japanese way, by skinning and hanging to air-dry? They turn into jam-like dates. It's called Hoshigaki, and it's fun AND delicious.
Several ways to put up paste tomatoes. Drying and fermenting, packed in oil, freezing and a savory fermented ketchup/paste. The best variety and method for drying tomatoes.
You've heard of regular onion powder. Now try red onion powder...a beautiful lavender colored seasoning to add that onion sweet/savory tone to whatever dish you'd like!
No-waste ways to use up those Halloween pumpkins. Recipes for vegan pumpkin-vegetable stock and garam masala roasted pumpkin seeds.
Elderberries are an amazing powerhouse of nutrients. Dehydrate them for a delicious crunchy topping for a warmed bowl of oatmeal!
You've heard of onion powder and garlic powder. Now try the newest addition to the allium powders...Leek powder!!!
Delicious fruit from the wild can be used in so many ways. To preserve their goodness, dehydrating and fermenting open up a host of possibilities for enjoying them into the winter months.