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?
When your favorite lettuce start to bolt, it usually means it’s time to pull it and start over with another planting, but it can also mean it’s time to replenish your lettuce seed supply!
Making mold-free sauerkraut is simple, free and requires no special knowledge or equipment. Just save that outer leaf from the compost pile!
Cukes aren't the only thing you can pickle! By fermenting your grains, you make them sour (just like fermented pickles) and delicious but also much healthier to consume!
Daylily buds taste a bit like asparagus. They're delicious dipped in an apple cider batter and deep fried to golden crispiness. (Video recipe included!)
Adding buckwheat to your garden is easy and the benefits are many: It deters pests, attracts pollinators, keeps weeds at bay - and it's edible.
For those looking for their first canning adventure, or for those new to pickling cucumbers, Kathryn Yeomans shows you the complete process, and how easy it is to make your own fresh bread and butter pickles.
With blueberry season and salmon season coinciding, check out this way to combine two delicious flavors into a new kind of goodie.
Making kir royale is as simple as making creme de cassis. But why infuse when you can ferment? This blackcurrant wine makes bubbly bubblier and more beautiful.
Here are two simple, seasonal, vegan recipes using the seed pods of the common milkweed plant.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
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