Dried rhubarb can be used in granola, as a snack, or reconstituted for use in baking or other recipes. Extend the rhubarb season by drying some out of your patch.
Healthy grain, both cooked and fresh vegetables (including kale), and coffee - great things can happen!
Do you have a surplus of melons? Drying can turn them into a wonderful, candy-like snack or recipe addition.
Essay on the importance of the sky in my location of wind and dust on the Colorado Plains.
Pictures and text show you step-by-step how to can apples for many dessert and snack uses, using a boiling waterbath or steam canner.
Have access to more apples than you can use fresh? Preserve them in delicious applesauce, seasoned just the way you like it. Step-by-step pictures and instructions.
If you have lots of tomatoes to process or preserve, here's an easy way to peel them.
A step-by-step illustrated guide to show you how to prepare and can (preserve) wild plums in a sweet-spicy syrup—a wonderful treat.
If you have access to wild plums (any variety), you'll want to put some up for out-of-season uses.
If you have cellar space, and you love home-grown green beans, this is a great way to preserve your harvest (or farmer's market bargain).
If you are new to using rhubarb, here's how to prepare the fresh plant to enjoy all year!
It's a lucky child who has an old truck in which to learn to take responsibility. Most of my early training happened in a pasture.
There was a special place in our Colorado pasture which we called the Buffalo Wallow. Pictures, memories, and plans.
A photo essay showing how grain is made fit for eating, using an electric fan mill.
A basic and versatile recipe to use for serving bulgur wheat. May be used as a breakfast cereal, a side dish, or as part of a casserole, with vegetables and the seasonings of your choice.
Bulgur wheat is a good alternative to other grain side-dishes or hot-cereal options. Because it is sprouted, it is healthier than regular wheat. Its taste is more complex, "darker."
An illustrated guide for how to dry sliced or shredded zucchini or summer squash for later use. You can substitute dried squash or zucchini in any recipe that calls for the fresh variety.
Text and photos teach you step-by-step how to preserve winter squashes or pumpkins by pressure canning.
Photos and text showing how to make a potentially life-saving mucilage with whole flax seeds. Can be used for lung-ailments, or in place of egg whites in recipes.
Photos and text show you how to make your own delicious jam from fresh peaches. Process for canning your jam in a boiling waterbath canner is demonstrated.
If you like eggplant a lot, and grow (or buy) more than you need, here's an easy way to preserve it for myriad uses.
Photos and text teach step-by-step how to make delicious sweet pickled cucumber sticks. Canning process included.
A favorite cucumber pickle recipe, shown step-by-step. So nice to have on hand!
Here you'll find a step-by-step guide with photos that teaches you how to easily can and pickle garlic and dill green beans.
An easy storage method for your garden (or Farmer's Market) root vegetables. Suitable for carrots, beets, and many others. Potatoes and similar tubers, too.
Pictures and text show you how to make your own sweet mulberry jam, which can be eaten fresh, canned, or frozen for future use. Yum!
A photo essay demonstrating a typical wheat harvest on a dryland (not irrigated) wheat and cattle farm.
Photos and description of an exceptionally lovely Plains storm, complete with rainbow.
Freezing your carrots is a convenient and flavor-saving way to preserve your crop, particularly with some of the unusually colored varieties (not orange).
Creative ideas for using produce from your yard and garden to strengthen the Thanksgiving season for your friends, family, and yourself.