Tomatillos are super easy to grow and more resistant to pests than tomatoes. They grow well here, so of course I’ll be using them to make a lot of fresh tomatillo salsa.
If you’ve never thought about preserving your radish crop, this recipe for lacto-fermenting radishes with turnips might change your mind.
For many of us trying to live a natural, sustainable way of life in touch with the seasons, foraging for edible plants often becomes an integral part of putting food on our table. While it can be rewarding we should practice good stewardship skills to keep it sustainable for generations to come.
If you’re lucky enough to have an abundance of fresh peaches, set some aside to make a batch of peach butter.
Pickled snap peas, lacto-fermented snap peas, spicy snap peas. Whatever you call them, they’re a great addition to your home preservation plans. When your peas are going off, be sure to make up several jars – you’ll love them.
Radish leaf pesto is a fabulous way to stretch the harvest from an early spring garden. Serve it over pasta, spread it on crackers, or slather it in mozzarella grilled cheese sandwiches.
Homemade jello is incredibly easy to make, has ingredients you can feel great about, and with a little “outside the box” thinking, you can still enjoy the convenience of taking it with you without using plastic.
Long before Best Foods decided to bottle up their popular sandwich spread, someone was making that from scratch. Same with so many of the things we buy ready made these days. You CAN make this stuff at home!
Looking for something a little bit different to put out for summertime parties? This pineapple salsa is IT. Serve it fresh, or make it several days in advance and ferment it for a little extra bang. It’s a great appetizer, or good with chicken and fish, too.