If you’ve ever stood in the seed aisle in February wondering why you’re paying $4 for a packet of tomato seeds when your garden was overflowing with tomatoes last August, you’re not alone. Learning to save seeds is one of the oldest gardening skills there is, and it’s a lot more approachable than most people […]
How to Save Seeds: A Complete Guide for Backyard Gardeners Read More »
Fermentation is the most recent food preservation method I’ve been obsessed with. At first, it seemed a little intimidating, but in reality I love to eat fermented food and found it easy and fun to make. If you’ve ever eaten sauerkraut, kimchi, or a truly good dill pickle, you’ve eaten fermented food. But making it
How to Ferment Food at Home: A Beginner’s Guide to Lacto-Fermentation Read More »
I caught myself standing in the garden last week just… not doing anything. Not weeding, not harvesting, just standing there. Early September does that to me every year. The tomatoes are slowing down, the squash vines look tired and a little sad honestly, and there’s still plenty growing, but you can feel the season starting
Putting the Garden to Bed: My End-of-Season Checklist Read More »
If you grow sage, you already know the real challenge isn’t getting it to grow: it’s keeping up with it. Sage can become prolofic and lasts well in the cold, but it’s still worth learning how to preserve sage for winter soups and meals. The good news is sage preserves well, and depending on how
2 Ways to Preserve Sage (Before It Bolts) Read More »
Sage is one of those plants that live longer then most of the other herbs, but there is still a period in the winter when I’m craving sage in the kitchen. Drying is the classic way to preserve a sage harvest, and it couldn’t be simpler. Here are three ways to do it, depending on
How to Dry Sage (3 Simple Methods) Read More »
If you grow sage, you know the problem isn’t getting it to grow: it’s keeping up with it. One established plant can produce far more than you’ll ever use fresh, and once it starts flowering, the flavor in the remaining leaves changes. Freezing is my go-to solution because unlike drying, it keeps that robust, peppery
How to Freeze Sage (3 Easy Methods for Year-Round Flavor) Read More »
Sauerkraut is one of the oldest and simplest ferments there is just cabbage and salt, transformed by time into something tangy, crunchy, and full of gut-friendly probiotics. If you’ve got a head or two of cabbage from the garden or the farmers market, you don’t need a giant crock or any special equipment to turn
How to Make Small-Batch Sauerkraut at Home Read More »
If your garden (or root cellar) is stocked with red onions right now, pickling them is one of the easiest ways to turn a humble bulb into something that makes every meal better. These quick pickled red onions come together in under 20 minutes, keep for weeks in the fridge, and add a bright, tangy
Quick Pickled Red Onions: A Simple Way to Use Up Your Onion Harvest Read More »
If you’ve got a raspberry patch that’s producing faster than you can eat the berries, raspberry juice concentrate is one of the best ways to use up a big batch at once. It’s simple, requires no special equipment, and captures that bright, tart raspberry flavor perfectly for drinking, using in lemonade, or drizzling over pancakes.
How to Make Fresh Homemade Raspberry Juice Concentrate Read More »
If you grow hardneck garlic, you get two harvests. Most people know about the bulbs: the papery heads you pull in midsummer, braid, and hang in the kitchen. Fewer people know about what comes first: the scapes. Every spring, a few weeks before the bulbs are ready, each hardneck plant sends up a slender green
What to Do with Garlic Scapes (Every Way I Use Them from the Garden) Read More »
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