Tag Archives: cucumbers

Our American Gardeners Get Going!

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Heirloom seeds in packets from Lehmans.com.

Choose from a variety of heirloom seeds at Lehmans.com or Lehman’s in Kidron, Ohio.

Last week, Country Life announced our American Gardens Project, where we sent a selection of heirloom seeds to gardeners all over the country. Each gardener has received his or her seeds, and is, as we say at Lehman’s, “starting their seedlings” in the race to harvest. We’ll track each one, and see how the various seeds do in gardens across the country.

Our Arizona gardener, Glynis, lives in the high desert, and has some big challenges to overcome. She shares her thoughts with us below. Our other gardeners, who are scattered through the South, East and Midwest, will have updates here soon. Continue reading →

Easy Bread And Butter Pickles Simply Delicious

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Saving the Seasons is available now at Lehmans.com or Lehman's in Kidron, Ohio.

Saving the Seasons is available now at Lehmans.com or Lehman’s in Kidron, Ohio.

Canning holds a lot of sentimental value for me—the popping lids and steaming kettles of food evoke warm memories of my mother’s and grandmothers’ cozy kitchens and home-canned goodies. That alone makes it worthwhile, but canning has other benefits as well. Buying large quantities of fruits and vegetables in season saves money on our yearly grocery bill. I like knowing where my food comes from and what’s in it.

Pickles are one of my must-can items every year. Home-canned pickles delicious and easy to make, they are considerably cheaper than store-bought pickles and free of the corn syrup, preservatives and artificial colors often found in commercial brands. Continue reading →

Add Pop To Your Pickling With Fermented Dills

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Click here to get this national bestseller at Lehmans.com.

Click here to get this national bestseller at Lehmans.com. It’s THE book to have if you’re into fermenting.

There seems to be a rapidly growing movement toward returning to traditional methods of preserving foods, such as canning, dehydrating, root cellaring, and even… fermenting.

Fermentation particularly seems to be an unfamiliar concept in our fast-paced culture today. Often times when Americans think of something being fermented, they equate it to being rotten or spoiled. We forget that sauerkraut, in fact, is a fermented food. And it’s highly nutritious for you, as are many fermented foods! Almost every culture around the world incorporates fermentation in their daily food preservation techniques. Americans are slowly beginning to re-learn this forgotten art. Continue reading →

“Angelic” Dill Pickles Bring Sweet Memories

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stilllifedills

When your cukes, garlic and dills are completely fresh, your pickles will be perfect! Click here to see a popular reference from Lehman’s!

I don’t make dill pickles anymore! I used to, for years. And when I did make them, many in my family like them and feel that the recipe I use is a great one.  But in the past few years, I have not made anymore.  Let me take you back to explain why, and share my pickle recipe with you.

In 2004, husband Norm and I bought our “forever home” in southwest Minnesota.  In October of 2005, we retired from Historic Murphy’s Landing in Shakopee, Minnesota, and moved down here.  Norm got a job and I stayed home, planning to start retirement in January.

On November 22, 2005, Norm fell and hurt his neck.  He had only been working for about 6 weeks, so had no insurance at work.  I took him to the VA in Sioux Falls, where they discovered that his neck was broken.  He spent a week in the hospital, getting a “halo” to hold his neck still so that it could heal, as surgery was not an option. Continue reading →