Meet Fermenting Pros The Shockeys (Coming To Lehman’s!)

Shockeys

The Shockeys are coming to Lehman’s September 7! Read on to learn more about them and the exciting class they’ll be teaching next month.

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

Living Off Grid 101: Food

Doug & Stacy with pumpkins

Doug and Stacy from YouTube Channel, OFF GRID with DOUG & STACY

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

Fermenting or Pickling: What is the Difference?

pickled peppers

Photo by Christopher Shockey

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

Digital Dude Discovers Simplicity (And You Can, Too)

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 is Pickling Time

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

Recipe for Small Batch Refrigerator Dill Pickles

dill pickles kathy harrisonWith 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.
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Spring Into Canning Season

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

Small-Batch Sauerkraut in a Mason Jar

sauerkraut in canning jar

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

Hot Pepper Treats to Can This Summer

peppers on cutting board

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

Spring Greens: Pickled Fiddleheads

fiddlehead

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