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
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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
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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.
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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
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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
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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
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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.
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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
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Every spring, my rhubarb patch comes back faster than I can keep up with it. A pie and a jar or two of jam only use up so much, and there’s always a pile of stalks left on the counter looking for a job. This concentrate is what I make with the rest of it,
How to Make Homemade Rhubarb Lemonade Juice Concentrate Read More »
Rhubarb season is wonderful and fleeting. One week you’re barely keeping up with all those gorgeous stalks coming in, and the next, the season is winding down and you’re wishing you’d put more away for later. The good news is that rhubarb freezes beautifully. It’s genuinely one of the easiest things to preserve, and having
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