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 »
Every June, the hardneck garlic does something generous before the bulbs are ready: it sends up scapes. Those curling green shoots have to come off anyway, leaving them on redirects energy away from the bulb, so the question is always what to do with them. My answer, more often than not, is pesto. Garlic scape
How to Make Garlic Scape Pesto Read More »
If you grow hardneck garlic, you already know the best-kept secret of scape season: you get two harvests. The bulbs come later in summer, but weeks before that, every plant sends up a curling green shoot, the scape, that needs to come off anyway. Snapping it off redirects the plant’s energy back into the bulb
How to Make Pickled Garlic Scapes Read More »
Learn how to make homemade strawberry rhubarb jam without pectin. A foolproof, beginner-friendly recipe with tips on canning, freezing, and getting a perfect set every time.
How to Make Homemade Strawberry Rhubarb Jam Read More »
If you’ve got rhubarb on hand, this is the recipe I come back to more than any other. It’s just rhubarb, sugar, vanilla, and citrus, simmered down until it’s soft and glossy but still a little chunky, and it earns its keep in my fridge all spring. I spoon it over vanilla ice cream more
Rhubarb Compote Recipe with Vanilla & Citrus Read More »
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