Food storage via canning, freezing, dehydrating (drying food), fermenting, root cellaring. Emergency food storage. Stocking up.
We do more sprouting in winter, when fresh local food is hard to come by, other than what’s stashed in the root cellar or growing in a window sill. There are a ton of different sprouting seeds available, from hearty mung beans and peas, to spicy radishes, to salad and sandwich blends, to fun options…
Sauerkraut has been around for at least a couple of thousand years. It was eaten by workers on the Great Wall of China, packed by Captain Cook to prevent scurvy, and valued by Northeastern Europeans as a staple food through the long winters. While the name may mean “rotten cabbage”, with this sauerkraut recipe, it…
What is it? A creature from the deep? Captain Nemo’s worst nightmare? Nope – just this year’s harvest of parsnips posing as a parsnip squid. What I love best about parsnips is that they are ready to harvest when very little else is available. I always overwinter my parsnips (i.e., leave them in the ground…
If you’ve been reading this blog for a while, you’ve probably seen my first experience with rendering poultry fat. After that success, I figured I was ready to tackle the big leagues. Target number two – beef tallow from our quarter of grass fed beef. First off, the butcher was surprised we wanted it, then…
Cold nights have set in hard this October. So far it’s the second coldest on record. Add to that, the rains that were scarce during the growing season have been putting in more regular appearances, making harvesting messy, at the very least. In spite of the weather, we’ve been working on cleaning up the garden…