Category Archives: Fermenting, food preserving

Garlic tucked away in the garden.

50 cloves. 50 cloves should be more than enough. I grow ample for all the mouths here but few actually eat much of what I grow. So I’m getting to the point that I will worry more about myself and putting up enough for myself. There is plenty of produce I grow and if theyContinueContinue reading “Garlic tucked away in the garden.”

When the rain reaches the forest floor, something magical happens.

Porcini (boletes) mushroom It’s that time of year. I’m not a big mushroom fan, it’s the texture that gets to me rather than the rather bland taste. But that being said, they are packed with nutrients that make them a healthy choice (as long as you don’t eat the poison ones). If you don’t likeContinueContinue reading “When the rain reaches the forest floor, something magical happens.”

I Splurged

Because of my living in such a tiny home, I do most of my stove top type cooking outside on a camp stove. This makes canning, especially pressure canning low acid foods more tricky for me and not very cost effective as far as fuel goes. I DO have a stove top pressure canner, anContinueContinue reading “I Splurged”

Catch Up (ketchup?)

So many tomatoes ripe at once. To say I’ve been busy is an understatement. And that’s on top of having the Covid. I went to the trouble of masking in public. I hunted down and fought for the newest Covid variant vaccine. And it was a fight because I’m not 65 and the confusion MrContinueContinue reading “Catch Up (ketchup?)”

I’ve been busy preserving food.

I don’t think the others on the homestead really take food preservation very seriously. As I’m working diligently to fill my own place up with dehydrated cabbage, fermented concoctions, dehydrated fruits, canned and frozen foods they don’t seem to do the same or care too. But they call my other garden projects useless (like theContinueContinue reading “I’ve been busy preserving food.”

Pepper Starting and Fermentation

46°F, light rain, S 7 mph wind, Rain YTD 19.22” I saved my indoor seed starting for today, knowing it was going to be rainy and wet. Now normally, for most of my life I would have started hundreds of peppers and eggplants for the garden and to share/sell. But this year, in my 18’ContinueContinue reading “Pepper Starting and Fermentation”