We celebrate figs in unlikely places today with a poem by Ross Gay. Persimmon jam to enjoy in the winter. And, where did all the sheep go?
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
Traditional Arts Indiana examines the development of home canning and how Indiana residents utilize various aesthetic and technological methods.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
You can make your own healthy pickle relish without sugar, artificial color, or high-fructose corn syrup.
Jami Scholl doesn't put her garden to bed once the ground starts to freeze -- she continues to grow food. Read her advice for gardening throughout the winter.
This recipe is like Carnival in Rio -- a festival of colors, flavors and aromas.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
As your garden starts to produce, don't forget to look to the future. Saving seeds, canning, and drying flowers is a great way to enjoy the bounty all year.
Pumpkin is underwhelming if you only use it for pies. There is so much more to be done with this rich and flavorful fall vegetable.
Vine ripened tomatoes are one of my favorite fruits to preserve. Nothing brings you back to summer than using preserved tomatoes during the winter.
This recipe is not for the faint of heart. Guard it well. Never again will you buy the inferior bagged or tasteless ears from the grocery store.
Making your own jam or jelly is not difficult at all. All that's needed are canning jars, pectin, lemon juice, fruit and a sweetener.
One of the earliest spring vegetables, asparagus takes a lot of patience to grow, but the results are worth it! Here's how to preserve your spring harvest.