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?
You've got sap! Now what?! How to process your sap into syrup DIY style. How to collect, boil it down and get it on some pancakes!
How do you tap those maples...click here to find out and discover what REAL maple syrup tastes like!
Although I vary the flavors by changing tea types and sugars, kombucha can get little boring after a while. Adding fruit to kombucha is a revelation, so I created flexible recipes for mango, grapefruit ginger or raspberry kombuchas.
Probiotics don't have to boring and water kefir doesn't have to be for the kids. Chocolate cream water kefir is the coziest way to drink to your probiotics.
Need help determining what trellis to install for your vining vegetables? Here are my 5 go to trellises!
Two tricks -- making an oleo saccharum and using a sous vide immersion circulator -- allow you to make a quality limoncello in just three hours.
Learn why you should (almost) never peel vegetables for fermentation.
Make tasty infusions and decoctions of wild foraged plants, fungi, and roots for a winter time herbal tea party.
When you've used the green part of the green garlic (or green onion, leeks or ramps), don't throw the roots away; dehydrate them.
Citrus slices can be canned, ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.