
Pickle Your Fall Vegetables With A Lacto-Fermented Process
All you need is a sharp knife and a cutting board and some ½ gallon jars. Almost any vegetable can be fermented!
All you need is a sharp knife and a cutting board and some ½ gallon jars. Almost any vegetable can be fermented!
Oh, what to do with an abundance of apples? It has been the year of fruit here in Massachusetts. The trees are weighted
When you grow and raise a lot of food, one of the tricks to making it pay is managing the inventory. A plan helps keep you on track and efficient.
Judy loves to cook, and has been stocking her larder lately. Here’s her process for tasty homemade apple butter and applesauce.
Christis family loves frozen fruit–but only when she does her own! Fortunately for this busy mom, she has some tips to make it quick and easy.
Christi’s taken what could be a lemon of an issue…and canned juice concentrate, soup and more!
Up to your knees in tomatoes? Try these ideas for a variety of keeping methods!
Homesteader Kathy Harrison is doing the same you’re doing: trying to keep up with the harvest as days…and patience…get shorter!
While you’re planning and planting your garden, remember that it’s time to assess and stock up on canning and preserving supplies!
Farmer Hannah’s giving her fall walnut crop what-for with Lehman’s Hard Shell Nutcracker!
A Quick Guide to Edible Flowers
Justin Rhodes is Coming to Lehman’s
A Tribute to Our Founder Jay Lehman 1929-2020
Places to Visit in Ohio’s Amish Country
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