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Recipes Quart Jar Quick Pickles These pickles are best if eaten after a week in the refrigerator; the longer they sit, the better they will taste. Store for up to 6 months in the fridge. From our Canning & Pickling booklet, published in August 2008.
Pages Cultivating Purposeful Gardens with Native Plants
Recipes Crushed Tomatoes Makes one quart jar of crushed tomatoes. To make more, multiply the tomato quantities by the number of jars desired. This recipe is from our Canning & Pickling booklet, published in August 2008.
Recipes Blueberries Fermented in Molasses Fermented blueberries can be used as a topping on yogurt or pancakes, paired with a brie or goat cheese, or used in a homemade BBQ sauce. This recipe is from our Canning & Pickling booklet, published in August 2008.
Recipes Tomato Preserves Looking for more creative ways to use up your tomato harvest? Tomato preserves make an excellent addition to a charcuterie board or cheese tray, grilled cheese, and more. They can be a fun gift for the holidays, too! This recipe is from our Canning & Pickling booklet, published in August…
Tips How to Make Sauerkraut How to Make Sauerkraut
Blog Sweet Summer Harvest In July, the farm is brimming with an array of summertime favorites. From crunchy cabbage to vibrant tomatoes, our fields (and farmstand) are bursting with fresh produce. Whether you’re a seasoned veggie lover or new to the farm, we’re here to share some fascinating insights, handy tips, and mouthwatering recipes…
Pages PYO Flowers Parties PT_flowers_2025_DSC_7010.jpg
Recipes Elise’s Zesty Zuke Relish This Zesty Relish recipe is a great way to preserve your zucchini and summer squash harvests! From our Canning & Pickling booklet, published in August 2008.
Pages Regenerative Organic Agriculture