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?
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes. As a mami and urban homesteader she also writes about her faith, family, organic gardening, raising backyard chickens and preserving the harvest.
Foraging outdoors with children can be fun and a great way to give them a sense of pride and excitement to cook and eat good, nourishing food.
Nata is the cream that thickens and congeals from boiling raw milk. Its naturally sweet, creamy, silky, and tastes absolutely fabulous dolloped on top of toasted homemade, European style bread.
Alma paprika peppers preserved in an olive oil infusion of smoked Spanish paprika and garlic. It’s a bit spicy (not overwhelming), smoky, and perfectly sweet.
Learn the basics of what it takes to forage for morel mushrooms.
How to make elderberry syrup for colds and flu. A simple, sweet syrup and natural preventative and treatment for wintertime colds and flu.
A delicate infusion for culinary or medicinal purposes.
All about chamomile including it's medicinal properties, culinary uses, how to grow and dry your own.
The trials of raising urban chickens.
How to propagate mint and basil roots from stem cuttings.
Naturally Pickled Green Beans with Radishes, Red Onions and Thyme