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?
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!
On dehydrating food from the garden, and saving seeds.
Make your own vegetable powders: a great way to add a boost of veggies to sauces, soups and smoothies.