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 dehydrated candied beet recipe that is sweet, chewy, salty deliciousness, making the earthiness of the beet a little more accessible. Great in salads, on sandwiches or folded into rice (pink!)
Many foodies look down on garlic powder as a stale, cheap substitute for the real thing. It's a shortcut for lazy cooks, goes this reasoning, but not something a serious chef would consider. But when you make your own, it's a revelation.
Make a wine salt from reduced wine and herbs. The flavor is great on beef, pork, chicken or veggies. Video + Recipe.
Chock full of so many antioxidants and minerals you won't know what to do?! Similar in taste to green tea but gasp...perhaps even more nutritious? Click here and you be the judge!
Easy recipe for tangy cidered beef (or venison) jerky -- plus some tips on buying a dehydrator!
Nothing says October like pumpkin carving. But do not just throw out those jack-o-lantern seeds. You can easily roast them for a healthy snack.
harvesting saffron, a few strands of gold that go a long way
Swimming in persimmons? Try drying them to make a rich autumn puree that's a perfect local substitute for date paste for your holiday baking.
Drying chile peppers is a great way to preserve them for use in mole, chile powder, pepper flakes and seasoning mixes.
Have extra tomatoes? Sean shows us just how easy it is to dry them in your oven -- so you'll have fabulous tomatoes all winter long!