Inspired by Food, Farms & Foraging
I have attempted to make sauerkraut a few times over the years. The first time was an ultimate failure…I had used a purple cabbage and used kosher salt (bad movie) and when I opened the sauerkraut crock as it fermented, I knew something had gone awfully wrong. Rule number one Continue Reading
Growing up, I’ve always ate tons of pickles. Delicious, sour, dilly pickles. As I’ve gotten older, I’ve developed a taste for fermented sour pickles. This recipe includes fresh fennel and fresh garlic, an addition that I think makes these pickles unique. I always look for small pickling cucumbers when I’m Continue Reading
I got my hands on a flat of strawberries and instantly knew that it was time for some preservation projects!! I froze the strawberries, made strawberry vinegar, and strawberry rhubarb jam. Yum! Freezing Strawberries Slice off strawberry tops. Lay strawberries in a single layer on a baking sheet and freeze Continue Reading