Table of Contents There is nothing quite like the flavor of homegrown food. When the garden begins to give in abundance, it feels a bit magical every single time you pull a beautiful harvest out of the ground. Managing that rush of produce requires practical kitchen systems to turn raw greens and root crops into … Read
Little Mountain Ranch has sold, and with a family of nine and somewhere between 6 and 12 months of food stored on these shelves, the practical choice was to eat through as much of it as possible before moving day. Over 300 jars later, I have learned more about how I actually want to run my pantry than any canning season ever taught me. Here is what I found.
In this guide, we will break down the step-by-step method for infusing carrier oils. We will also calculate reliable wax-to-oil ratios to craft a shelf-stable comfrey salve right on your kitchen counter.
This ranch has been home for nearly a decade. One hundred and sixty acres of meadow, mountain, and sky in British Columbia, homesteaded in the early 1920s by the sons of neighbouring farmers who had been working this land since 1906. When we bought it, we knew it was old. We didn't fully understand yet how much of that history was still here, waiting to be discovered.
This haul looked a little different from our usual. We have an accepted offer on our ranch and are intentionally eating down our freezers and pantries so we're not moving four large freezers and two full basement pantries across the province. So instead of stocking up for 3 to 6 months the way we normally do, we were shopping more like a regular family - just with a Costco membership and, apparently, a lot of opinions about granola.
If there is one thing that has changed my brassica game more than anything else, it is getting the bug netting on before I even see the first cabbage moth of the season. Not after. Before.