One of my favorite things about winter is getting to enjoy the bounty of our garden. All the goodness is nourishment for our bodies and knowing those jars and freezer bags are full from our own hands and the sweat of our brow is beyond rewarding. As if that wasn’t enough, there’s another reason I enjoy opening those jeweled jars and digging through frozen packages in our freezers. I’ve long realized we have memories and emotions tied to certain foods—like…
Category
Preserving/Canning
Our summer bounty of jars Putting up food for this year is pretty much over, and I’m always kind of…
We’ve never dried tomatoes until this summer and oh my we’re in love with them! I’ve been eating the tomatoes…
A few weeks back The Deer Hunter put in a request for squash pickles. I had plenty of squash and…
The time for putting up food has arrived. We spent Saturday afternoon in the kitchen doing just that. From here…
Our okra crop has been terrific again this summer. I can barely keep it harvested before more pods are ready…
Several weeks back a reader asked if I could share my apple butter recipe. The recipe I use came from…
Chitter skimming syurp “When I was young, I always looked forward to the late summer because it meant syrup-making time.…
Pickling with vinegar and fermenting are methods used to preserve the bounty of the garden. We’re all familiar with cucumber…
Fox Grape Bonanza on the Blue Ridge Divide In 1947, we moved into the Steer Creek area near the Blue…