How to Attend Hands-On Classes in Gardens, Kitchens, Forests, and Even a Late 1800’s Cabin

It’s here. The garden classes are in gardens, the cooking classes are in kitchens, the nature study is in forests, the raspberries taste like raspberries, and the snozzberries taste like snozzberries! I worked for weeks on the lesson plans for these hands-on classes, workshops, and tours and am so excited to finally roll them out. Click here for my entire…

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How to Select Hot Pepper Varieties (& Use the Ones You Grow)

We may have overdone it this year with the hot peppers. We don’t feel the least bit repentant, though. Spicing up a meal is quick when using small peppers, and they look great in vinegar-based hot sauces or simply as fiery pickles. I try to find peppers that produce a large spectrum of beautifully colored fruits on a single plant….

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How to Finish the Fall Garden

After the warm months we gardeners are either squeezing as much remaining produce as possible from our plants before the threat of frost, or we’re incredibly grateful for an excuse to stop harvesting… finally! Last weekend we decided the weather prediction was chilly enough to go ahead and strip the garden bare. We ended up with a backseat and trunk…

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How to Find Edible Morel Mushrooms (With Recipes)

I promised! Here’s the morel hunting post. If you don’t want to hunt for your morels you can still use the recipes by buying fresh morels here, buying dried morels here, or by checking the dried mushroom section at your local grocery store. If you’re really lucky you might find them at your farmer’s market. If you just want to…

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How to Grow and Use Tea Hibiscus/Florida Cranberry

I get excited about foods I’ve never grown before and for a few years now I’ve tried my hand at growing Hibiscus sabdariffa, which you may be familiar with as the “zinger” in Celestial Seasonings Red Zinger tea. H. sabdariffa is also known as tea hibiscus, red tea, Florida cranberry, roselle, and sorrel (unrelated to the leafy French sorrel). It…

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How to Make Homegrown Sun-dried Tomato, Feta, & Caramelized Onion Tart w/Arugula

My friends and I pull out all the stops for our annual pie party competition and this year I liked my tomato tart entry enough that I’ve made it several times since November. It is becoming a quick potluck favorite.  I make it either as a large tart or as mini tartlets. It’s delicious! The recipe calls for soaking the…

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How to Preserve the Peach Harvest

Whether you buy them at a farm stand or grow them yourself, preserving peaches for the winter months is a satisfying endeavor. Freezing: Wash, pit, and peel ripe peaches. A boiling water dip can be used if the peaches do not peel easily on their own. To prevent discoloration, coat the peaches in a solution of 1/4 tsp crystalline ascorbic…

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