After a slow and chilly start, we are excited for spring to appear in Ohio and it is luring the whole family outdoors to tackle spring chores around the farm. We are a homeschooling family so I consider many of our outdoor tasks as part of our learning experience and no one objects to abandoning books for a few hours to spend time in the sunshine. The teen boys are in charge of pruning fruit trees, our 10-year-old son is helping start seedlings and everyone pitches in to get the garden rolling. Continue reading
Easter is a celebration of life. For many, it is a celebration of Christ being resurrected and living once more. It’s also a time of new life and birth at the beginning of springtime. That’s why I choose to celebrate this day peacefully and compassionately. Continue reading
Editor’s Note: Jennie from Lehman’s recently went on her first backpacking trip ever. Today she’s sharing with us her adventure. If you missed part one (her preparation for the trip), you can check it out here.
I successfully made it to the other side of the trail! I’m tired, a little sore, and am sporting an impressive collection of mosquito bites, but this backpacking trip was one of the most refreshing things I’ve done in a long time. I never thought I would be the type of person to classify climbing uphill through poorly marked woods for 4 straight hours, sweating more than I thought humanly possible, and getting bitten by mosquitos through my clothing as fun. But I suppose stranger things have happened and so here we are: backpacking was FUN! Continue reading
Brie, turkey, hummus. As random as it sounds, all three of these things are pairings our family has loved to enjoy with fresh dill pickles. Continue reading
As a nineteen-year-old woman, there are two things so far that have been very prevalent in my life: my love of animals, and my day-to-day struggles with anxiety and depression. Since I can remember, things that seem easy for other people have been difficult for me. Middle school, high school, employment, and getting into college all were things that I found emotionally taxing and very nerve-wracking. Continue reading
This magical “soul food” of Korea is popular worldwide and often appears on “super food” lists for its long list of health benefits. Let’s start by answering the question, what is kimchi? Continue reading
Let’s face it. Most of us spend a portion of our day looking at a screen of some form – computers, tablets, the latest smartphone. Technologically speaking, we are more connected than we have ever been. We get news 24/7. We can watch videos on just about anything with a quick internet search. Continue reading
Editor’s Note: Cooking and baking with fresh food doesn’t have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy!
After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. Continue reading
It’s an exercise which far too many people are finding themselves doing. Open the refrigerator, take out the bag of veggies or tray of meat, and check whether the contents are involved in the latest food recall.
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