Juniper bushes are best known as those prickly evergreens that jab through the toughest layers of your clothing to cause you misery, while perfuming you with every poke, but did you know you can cook with them? Continue reading
What 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
A few falls ago, one of my husband’s coworkers invited us to come out with buckets to pick apples from the trees in his overwhelmed backyard. We came home happy with three five-gallon buckets full. Then came the endless task of processing them, and figuring out what the heck we were going to do when we got sick of apple pies.
Super-sweet corn-on-the-cob is such an All-American summer tradition. I can’t help but think of slathered-on butter and sea salt.
A few nights ago, we canned our own tomato juice. We found out that it is very efficient and easy! Discover the three reasons why you should can tomato juice every year.
Here at Lehman’s, we’ve always had a serious penchant for the unique. The hard-to-find. The off-the-beaten-path. The antique-ish. Continue reading
Summertime brings us the freshest produce of the year. Now’s the time to put up some of the bounty for the cold winter days! Pickled cauliflower, cucumbers and peaches? Yes, please! Continue reading
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
With such a large family, I got used to cooking everything in army-sized batches. Now, with only one child still at home, I don’t need to do that anymore. But getting used to smaller batch cooking has been a challenge for me. This morning I got out all the equipment to make dill pickles when it occurred to me that I wasn’t likely to need three gallons this week. One will be plenty, and will probably leave enough left over to bring to my neighbor.
I will can larger batches for our pantry later but this early in the season I tend to make refrigerator dills a lot. They are crispy, tart, make use of the garlic that is just ready to harvest, and the dill which is producing large, fragrant heads. My own garden up here in the hills is not giving us any cukes yet, but the valley cukes are very good. They are all but giving them away down at the farmer’s market. I bought a pound yesterday and the pickles I made are chilling now. Here is the refrigerator dill pickle recipe I used.