What do grandchildren, dancing on the porch, fermentation, and – ahem – microbe farts have in common? Believe it or not, it’s a combination that adds up to a lot of love, close family life, and good health. Continue reading
Editor’s Note: Welcome back our special guest bloggers, Doug and Stacy. Today they conclude their four-part series of living off grid with one very important topic – food.
“Get closer to your food.” For eight years, we have been on the quest to do just that. Now when we say “quest”, we mean that we sold everything, left the city life and built a log cabin from scratch. We decided that we wanted to slow down and be more intentional with our time and our health. On our 11 acres in the Midwest, we have begun the journey. In this day and age of toxic food sources, we wanted actions to speak louder than words. We wanted to be in charge of where their food came from, how it was treated, and what went in it. Continue reading
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
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
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.
Taking inventory of your canning equipment now may sound like some thing you would do later in summer, when you’re ready to hit the farmer’s markets or harvest your garden’s bounty. 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