There is a lot of work that goes into building a pantry—from growing the food and preserving it to learning how to shop in bulk. However, the most critical part of managing a pantry happens right now, just before the new gardening season begins.
I recently experienced a moment in the garden that felt like a significant step forward in my self-sufficiency journey. I managed to grow enough ginger here in my northern garden (Zone 3) to last our family for nearly the entire year.
In This Post Why Can Your Own Beans? The Importance of Soaking and Rinsing Method 1: Parboiling (Best for Large/Firm Beans) Method 2: Soak & Heat (Best for Smaller/Softer Beans) A Look at Pressure Canners The Canning Process: Step by Step Troubleshooting: Flat Sour and Starchy Jars Printable Checklist Today, we are tackling one of … Read more
If you’ve ever grown onions, you know the harvest is one of the most rewarding moments of the season. But the real magic comes afterward: when you cure, store, and preserve them properly, your onions can last for months and provide homegrown flavour all winter long.
If you’ve ever found yourself staring at a pile of garlic scapes and wondering what to do with them all—this one’s for you. For many of us who grow our own garlic, the harvest of these curly green stems is a sure sign that summer is in full swing. Garlic scape salt is one of my favorite and, I think, the best way to preserve that fresh, garlicky goodness for months to come. It’s simple, versatile, and makes the perfect seasoning for everything from roasted veggies to scrambled eggs and even garlic bread.
Chive blossom vinegar is one of those little kitchen projects that feels a bit like magic. In the early summer, when the garden is just beginning to hit its stride, you can take a handful of blossoms from your chive plants and steep them in vinegar. Just a few days later, you’ll have a stunning pink infusion that smells wonderful and adds the perfect kick to salad dressings, marinades, and roasted veggies.
Sweet cherries and cardamom are a match made in summer kitchen heaven. This jam is warm and rich with just a hint of spice—perfect for spreading on toast, spooning over yogurt, or layering in desserts. And if you’re looking for something a little different, the same base can be turned into a cherry concentrate for … Read more
Every summer, just as the fireweed starts painting the roadsides in shades of pink, I gather a basket and head out for one of my favourite preserving projects. If you’ve got a handful of fresh fruit and a sunny windowsill, you have everything you need to make beautiful, naturally thickened fruit preserves. I call it …
When you look into your backyard, what do you see? Seasonal wildflowers of all kinds blowing gently in the breeze, shrubs in bloom, clover carpeting the grass? Did you know that there is a good chance that many of them are edible? I use wildflowers every year to make syrups and flower jellies. Wildflowers can … Read more
