Editor’s Note: We’re happy to announce our guest blogger today is fermentation expert and author Kirsten K. Shockey. She has a wealth of information to share, and in this post, she tackles a question we hear often at Lehman’s. Enjoy!
What is the difference between fermenting and pickling? It is a common question. In a way, it is just as much a semantics question as it is a process question. Continue reading →
From his office on main street, Scott and his 10 co-workers spend their days in the digital world. “I sit at my computer all day, every day, building online advertising campaigns,” said Scott, who lives in Colorado. “I was working on the Lehman’s account and started watching the canning video. It just drew me in and I thought I can [pun intended] do this!” 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. Continue reading →
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.