Basic sauerkraut is the gateway of fermented foods. It’s straightforward and simple, the ingredients are inexpensive, and the reward is fairly quick. It is wonderfully sour, slightly crunchy, and fantastic loaded onto a big sandwich for a burst of flavor or eating right out of the jar as a daily probiotic.
Have you tried pour over coffee? It’s really as simple – and satisfying – as it sounds.
With this method you can enjoy fresh, warm apple butter in a few minutes instead of hours.
First, I have to break that baby open and bake it. Yes, you read correctly, before you can bake a pumpkin pie, you must bake the pumpkin.
Learn how to use the right tools at home, and put money in your pocket.
In our family we take every opportunity to savor the last days of summer while welcoming fall as it arrives. Here are some simple ways you can, too.
Curious about making fermented foods, but not sure where to start? This is the launchpad recipe for you!
Harvest veggies from your garden, or visit your local farmer’s market for the freshest, “straight-from-the-ground” salsa ingredients!
The cake turned out PERFECTLY – the precise ratio of juicy blueberries to moist zucchini, and the icing alone was to die for. Ah, summer – don’t leave us too soon!
Glass is good, but stainless steel is even better – easier cleanup, more attractive and my clumsy self can’t break it if dropped. But here’s the #1 greatest thing about this pan: the raised lid!
Jigsaw Puzzles: A History of Puzzling Fun
Extreme Cold: Perfect Weather For Amish Ice Harvest!
DIY: Fermenting Basics to Get You Started
Soup Recipes and Trivia You’ll Devour
Hearty Breakfast Recipes to Start Your Day
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