Our favorite gardener and in-store instructor, Karen Geiser, has shared this recipe during her frequent seminars at Lehman’s in Kidron, Ohio. For those of you unable to make it to the store, here’s her easy method for flavorful, oh-so-healthy fermented sauerkraut. Continue reading →
Here in the mountain foothills of North Carolina, July and August are the time to start canning and pickling. Many varieties of hot peppers grow like weeds in our hot southern summers. Here are some great recipes you can make to preserve that sweet, spicy deliciousness and enjoy it all winter long. Continue reading →
The long winter has wound down. The apples and cabbage in the root cellar are now pig food and the potatoes good for nothing but seed. I’m hungry for something green and fresh but, up here in the New England hills, asparagus season is still weeks away. Continue reading →
As a vegetable farmer, all season long I’m confronted with too much abundance — it’s absolutely overwhelming. In winter, though, it can feel like the opposite if I don’t prepare. So the question for me is, how can I manage the abundance of summer so that I can enjoy it into the winter?
Fermenting. It’s one of our customers’ favorite old-time skills, hands-down. And we’re so glad to be able to supply the crocks, lids, boards, jars and even books to help you get started. However, while our store regularly has demonstrations and classes on how to ferment your own sauerkraut and kimchi, we hadn’t dabbled too much in the fermenting world here right in our office. Until now.
A sock darning ball makes it so easy to repair socks or gloves. Slide the large end of the “ball” end into the sock to support the area needing repair.
Talking to my grandmother is always enlightening, but especially so when she speaks about living through the Great Depression. She was the baby in a family of seven children and has many memories of those hard times. “Use it up, wear it out, make it do or do without” is an axiom that has stuck with her for 85 years, and a good reminder for all of us Baby Boomers, Gen X’ers, Gen Y’ers, Millennials and so on.
Generations ago, almost everyone had the following skills and many, many more. Some will save you money, some are eco-friendly, some are healthier for you and almost all will come in extremely handy in an emergency or power outage. Here are a few simple ways to start doing something with your own two hands, today. (Your grandparents would be proud.) Continue reading →
Doug recommends washing cabbage well, and trimming off the limp leaves before quartering cabbages prior to shredding.
Make homemade sauerkraut? Yes, you can! It’s not only delicious, it also contains many more beneficial bacteria, enzymes and nutrients than most store-bought kraut. It’s really, really “good for your gut.” In this article, one of Lehman’s own shows you just how easy it is:
Doug Hamelink’s homemade sauerkraut is a popular dish here at Lehman’s! His wife, Kathleen, is a long-time customer service rep for Lehman’s. Doug has come in to help out during seasonal rushes. They’re definitely part of the Lehman’s family. Our warehouse staff took Doug’s recipe and made kraut last year, using products right off the shelf, including fermenting crocks and stompers.
Doug has been making sauerkraut the old-fashioned way for over 30 years. “When my wife and I moved to the farm back in the ’80s, an older fellow that was a neighbor out there taught me how to make kraut.”
Doug’s kraut is highly sought after here at Lehman’s. He took some time to describe his methods for foolproof fermented goodness. Continue reading →
Ideal for beginning or experienced home canners–The Ball Blue Book has the best and most up-to-date home food preserving information. Available at Lehmans.com or Lehman’s in Kidron, Ohio.
When folks new to canning start out, one of biggest questions asked is this one: which kind of canner should I use? And the answer most often heard is this one: “Well, it depends. What are you canning?”
As frustrating as that might be, that fuzzy answer isn’t out of line.
It really is important to know what you’ll be canning. Depending on the acidity level of the food, different processes and methods are used. 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 and make use of the garlic that is just ready to harvest, and the 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 and they are just about giving them away at the farmer’s market. I bought a pound yesterday and the pickles I made are chilling now. Continue reading →