Refrigerator pickles are the fastest way to turn a handful of cucumbers into something worth bragging about. It’s one of the first recipes I ever used to preserve food in the kitchen and I honestly can’t image my fridge without a jar of refrigerator pickles. No canner, no processing time, no worrying about headspace or […]
How to Make Refrigerator Pickles (No Canning Required) Read More »
We grow a lot of cilantro and every year, I let most of the cilantro bolt during the summer. Some of the seeds fall and reseed but the rest I collect and dry and save coriander. Here’s the good news: if you’ve ever grown cilantro, you’ve already grown coriander. They’re the same plant — cilantro
How to Dry and Save Coriander Seeds (So You Never Buy a Jar Again) Read More »
Every August, I hit the same wall: more tomatoes than I know what to do with, and not enough hours to deal with them the “proper” way. And this week it happened again. Too many tomatoes! Not a bad problem to have, but still, it can be a lot. Roasting is how I solved that
Roasted Tomato Sauce: The Easiest Way to Use Up a Tomato Glut 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 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 »
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 »
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