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?
Put up fish stock for chowder in a pressure canner - ditch the processed and commercially bottled clam juice. Fresh, quick, and fabulous.
Learn how to dehydrate and powder your favorite cheeses, like gorgonzola, or asiago. Fabulous for making gourmet cheese popcorn.
Rendering beef tallow is a great way to incorporate traditional fats into your life. It can be used to make so many useful things!
Ginger makes one of my favorite candies. Spicy, chewy and amazing in desserts, I serve honey candied ginger as an after-dinner treat. Slices of honey candied ginger are also delicious at the bottom of your cup of tea or hot chocolate.
Here is how we built our cold frames for seed starting using items we already had on hand.
Successful ferments require keeping your food submerged below the brine. Here's a handful of ways to make that happen.
Check out our free composting system! We cleaned pallets we had on hand and sealed them with an earth friendly sealant to make our compost bays.
How you cut your citrus can make a big difference in the final product when making marmalade. Here's how to make perfectly uniform cuts.
Got salad fatigue? Learn the basics of vinaigrette, then tweak it to make it simple, spicy, sweet or thick.
For what you pay for a few paltry slices of lox on your morning bagel, you can make your own cured salmon at home. Once you've made your own, you'll be hooked.