Eating Fresh: How to Make Homemade Rhubarb Custard

Getting ready to make custard

Editor’s Note:  Cooking and baking with fresh food doesn’t have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy!

After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. Continue reading

Happy New Year! Try Something New in 2018

lehman's in winterHappy New Year from Kidron, Ohio and all of us at Lehman’s. We hope the new year will bring you peace, joy and the start of new traditions!

If you’re still trying to finalize those New Year’s resolutions, consider this. One of the most rewarding experiences is learning something new. It can help you step out of your comfort zone, become more self-sufficient, and build lasting connections with family and friends. Continue reading

Part 2: Things Your Grandma Never Told You About Cooking From Scratch

pie cutterEditor’s Note: Here’s the second installment to Things Grandma Never Told You About Cooking From Scratch. If you missed Part One, you can find it here. Enjoy! Continue reading

Part 1: Things Your Grandma Never Told You About Cooking From Scratch

chicken cooker#1 — You’re gonna have to do a lot of dishes (and a lot will be hand wash only).
Baking from scratch means saying goodbye to your one bowl recipes and hello to a sinkful of dishes. Keep in mind that a lot of baking gear isn’t dishwasher friendly either, so break out the drying rack and the dish soap, and hope someone else picks up the slack for you. Continue reading

Homemade for the Holidays: How to Make Meaningful Gifts and Memories

cast iron pie pan

“I made this for you.”

Those are the words I want to say with every present I give this holiday season. Why do I bother, when there are stores 24/7 where I can purchase anything, at any time? Continue reading

The Best Part of Thanksgiving

Heritage Blue Stripe StonewareWhat is the best holiday of the year? There are no costumes that need to be designed, no eggs to be dyed and no explosions going off next door. (Don’t get me wrong – I love Easter, Halloween and The Fourth of July as much as any teenager). Thanksgiving has always been one of my favorite holidays because it can be so simple – gather your family, large or small, around the table and share a meal together. Continue reading

Homemade Pie: Why It’s Worth It

homemade pumpkin pieAre you a pie family or a cake family? What do I mean? Well, when you were growing up, what was served for birthdays? Or for dessert at holidays? When I was growing up, my mom made amazing Barbie dress cakes, character cakes, 3D elephants and more! At Thanksgiving, she’d make red velvet cake, and sometimes…SOMETIMES she would buy a pumpkin pie. We are a cake family. Continue reading

Recipe of the Week: Peach Cobbler Cupcakes

It’s peach season! These easy, moist cupcakes let you enjoy the taste of your favorite cobbler dessert on the go, or serve them warm with vanilla ice cream and fresh sliced peaches on the side. Yum, summer! Continue reading

A Simpler Summer Breakfast: Homemade Granola

As a busy (and working part-time) mom, I lack the time in the mornings to create a farmstead feast for my family. However, we have found a way for all of us to eat a filling, wholesome and delicious breakfast before we head out the door: I started making my own granola several years ago and I’ve never looked back! Continue reading

Father’s Day Feast: Easy Homemade Summer Sausage

summer sausage

Have you ever tried your hand at making summer sausage? Do you have extra ground meat (venison, beef, etc.) on hand in the freezer? If you have a hunter in the family or just need a creative way to make space for summer freezing, you can’t beat this recipe – especially as a delicious, impressive way to spoil Dad on Father’s Day. (Hint: Make it Friday at the latest, as the meat needs 24-48 hours to blend flavors.) Continue reading