For year’s I was overwhelmed at harvest time. Mostly because I would end up with all my crops and no exact plan for preserving and storage. I didn’t have answers to some of the basic questions: What goes in root cellar storage? What goes in the freezer? What needs canning? By the time the last
Root Cellar Storage: What to Save (and What to Skip) for Winter Read More »
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 »
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 »
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 »
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 »
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