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?
Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
Buying and canning tuna fresh off the boat isn't a huge savings—but you'll know where it came from, you can enjoy it throughout the year, and unless you go out and catch it yourself, it can’t get any fresher. Convinced? Good. Here's how to proceed.
Making ginger beer at home is fun and easy, but can also be mystifying. If you're trying your hand at the project for the first time, you've probably got questions. I address them in this post.
I’ve planted seeds directly in the garden, but never really started seeds indoors. After a humbling discussion with my community garden neighbor “Oh I start all my plants from seed,” he said. “Don’t you?” It was high time I started seeds myself.
Make this jam with a pressure cooker plus two ingredients. It's dark, tangy, sweet and intoxicatingly floral. These are strawberries in a classic little black dress, not sequins and feather boas.
Perfect for square foot gardeners or those growing food in small spaces - a tall, sturdy trellis that's quick and easy to put together and is easy on the eyes. It's a harp for the garden! Just wait until the peas start climbing up its strings!
