This is about us, after all and about being frugal and sustainable, which I am learning are two things that are so completely intertwined in so many ways that they are practically impossible to separate.
Today it’s pickled beets and eggs. How lovely is it that I have this abundance of small beets at the same moment I’m overwhelmed with eggs?
Bread and butter pickles are simple to make, and their sweet mild flavor is great for sandwiches or just for munching straight out of the jar.
The benefits of eating fermented pickles are definitely worth giving it a try. I’ll be making more fermented dill pickles, and can’t wait to experiment with other foods as well.
Peaches are in season, and I know that I’ll be canning some soon. Recently, I found some canned peaches and one lonely, dusty
Parts for Lehman’s Own 78 Apple Peeler are hand-cast, delivered to our shop, finished and assembled by our craftsmen, Chuck Kirkpatrick and Eli Miller.
Author and blogger Kathy Harrison explains how to use a two-step pectin for no-fail jam and jelly making, and suggests other yummy preservation techniques.
Though I’m still trying to acquire a taste for deer roasts and stews, I absolutely love deer jerky. If you’ve never made it, you have to give it a try.
Our fridge and root cellar are starting to burst with sauerkraut and all its cousins – kim-chi, dill pickles, peach chutney, salsa, dilly beans, corn relish, garlic scapes and more.
This is probably the easiest recipe you will find for making home canned grape juice. No cooking, no squeezing, no juicing; how great is that? And the flavor is outstanding.
Classic Cowboy Rolls with Cinnamon Honey Butter
Shopping the Old-Fashioned Way with Mrs. Claus at Lehman’s
Roasted Pumpkin Soup and Pumpkin-Shaped Sourdough Loaves Recipe
Winter Beekeeping Tips: How to Help Your Hive Thrive All Season
Multiply Your Houseplants: A Beginner’s Guide to Propagation
The Ultimate Multi-Purpose Tool: A Baker’s Choice Wood Cookstove
