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?
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.
Tutorial on preparing and canning breakfast sausage using the pressure canning method.
You just need four things: A SCOBY, sugar, tea and water for a refreshing drink that is fizzy to drink and fun to make. Learn today how to make it!
Learning to identify mushrooms with confidence just one at a time is the best way to begin this age-old art. While intimidating to the novice, the rewards are well worth the effort.
Harvesting and processing the fruit from prickly pear cactus, also called tunas.
A complete guide to the unbridled joy of growing batches of pink oyster mushrooms in your living room. Dangerously good fun!
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!)
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