Every Sunday, Farmhouse Tavern plans how to sell out of perishable food and open bottles of wine so it can shut up shop with an empty refrigerator for the next three days, when it is closed.
Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar.
Once, you could head to your local cannery to preserve your own food. Most are gone, but a surviving cannery in Virginia is getting a boost from local farmers.
Leekchi is a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
Savory jams tap into a love affair with foods that marry salt and sugar. They let people eat local fruits and vegetables year-round.
It's collaboration not competition for Indiana wineries. Potato leek soup with Chef Daniel Orr. The back story of the Ball Jar. Drones skirt 'ag-gag' laws.
Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.
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.
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.
Celebrate Cinco de Mayo early with this fiesta in soup form.