Kris Bordessa, National Geographic author/certified master food preserver

These fermented carrots have an extra pop of flavor, making them a great addition to coleslaw, pasta salad, and your favorite sandwich. Plus? Probiotics!

These persimmon pancakes are a tasty way to use persimmons from your backyard tree. When they’re ripe in the fall, mix up a batch of pancakes for breakfast. Their spicy, warm flavor is perfect for a cozy breakfast with the family.

Growing kale is easy! Its harvest season can last for an extended time, so you’ll reap the benefits of this dark, leafy green for months with just a single planting. Consider growing kale in your garden for fresh use and freeze some for adding to fruit smoothies. The dark green leafy greens are highly nutritious!

My family loves this kimchi recipe. It’s spicy and crunchy and salty. Kimchi is a great side dish for those nights you don’t have time to make a salad.

Having a plan can ease our worries about the future & uncertain times. Get started with these basic prepping tips!

Looking for a delicious and easy way to preserve the flavor of fresh loquats? This homemade jam is a wonderful way to enjoy the sweet, juicy flavor of loquats all year round.

These small garden ideas will help you get the most bang for your vegetable gardening buck!

These dried chile pepper flakes will add spice and a bit of zing to your favorite recipes. Make them yourself from garden fresh hot peppers!