Excerpted from Ferment Your Vegetables by Amanda Feifer (Fair Winds Press, October 2015). The city of Geneva, Switzerland, might as well be the set of a spaghetti western for the number of tumbleweeds that roll through town during ski season. With snow falling in the nearby Alps, residents flee to the hills, snowboards and skis in hand. […]
Read More >
If you’re a couple of years into your herb garden, you’ve likely realized that there are some herbs that you just can’t keep up with. Some of them – like our Thyme, Oregano and Savory – faired very well over the winter, had expanded their growth area and were bursting with new growth. I knew […]
Read More >
My Herb Garden has changed a little bit every single year since its inception, and I have to say that there’s something intoxicating about a thriving herb garden. Perhaps it’s the ease of growing them, and their happy wandering nature, or the wonderful flavors they add when tossed into salads, sauces, soups, dressings, cold drinks, […]
Read More >
Yesterday, we enjoyed a very informative session with Richard Kralj, M.Ed, RDN, LDN a Food Safety & Quality-Senior Extension Educator with Penn State Cooperative Extension, on the basics of pressure canning. We’ll share some tips we learned in a future post. We also welcomed Amanda Feifer, the fermentation educator and author of Ferment Your Vegetables, […]
Read More >
Has your herb garden been hit by frost yet? If it hasn’t, now is a good time to give them a trimming before you miss the chance. It will also save you a little spring cleanup! Although the herb drying is appealing to me, I don’t have a dehydrator, nor the ideal environment to offer […]
Read More >
As we head into garden planning & planting season, it’s a great time to also arm yourself with some tasty recipes that will help you enjoy some flavors that grow best and are at their best in the early spring or summer, before things get too hot, or plants bolt. These homemade pesto recipes will […]
Read More >
Save time during meal prep or prepare for pressure canning taco meat with this homemade bulk taco seasoning! This recipe makes about 3 cups for your pantry, gifting, or for browning larger than usual batches of meat for pressure canning or freezing. We use 1 cup of this taco seasoning for each 8 pounds of […]
Read More >
Shrub (a fruited vinegar or vinegary fruit syrup) makes a great flavoring base on which to build a cocktail or a mocktail. You can make your own shrub, but if you’re not up to it, they can be found in grocers and markets that focus on local and natural foods. Our friends at Christina Maser […]
Read More >
