A natural living site where you'll learn about organic gardening, foraging, home medicine and more.
August is such an amazing time in the garden. Barely a day goes by that I’m not able to harvest a nice basketful of fresh vegetables.
Green beans are no exception, and they really benefit from daily harvesting. If beans are left on the plant too long, the plant will think it’s time to produce seed and will stop producing the flowers that turn into crisp, delicious green beans.Continue Reading
Lacto-fermentation is a great way to add probiotics to your diet and to help improve your gut health. Once you start this journey, you’ll find that lots and lots of foods can be fermented from meats and dairy, to fruits and veggies.
Learning And Yearning’s Top 10 posts on lacto-fermentation focus on vegetables. The first post below is a great place to start if fermentation is new to you.Continue Reading
Are there flavors and scents that send you straight back to your childhood? Wintergreen does that for me. Growing up, my family spent every summer at a cottage on a lake in the mountains of northeast PA. That mountain is covered with sassafras, mountain laurel, blueberries . . . and wintergreen.
I would be hard pressed to think of a more simple delight than picking a few wintergreen leaves (also known as teaberry), crushing them in my hand and breathing in one of the most wonderful aromas in all creation. Seriously.Continue Reading
Who doesn’t love a refreshing, cold glass of lemonade on a hot day? It practically says “summer”. Ferment that lemonade and you’ve added an entire new dimension to it – probiotics and some fizz.Continue Reading
I have been fermenting vegetables in a beautiful, old crock with success. The problem is, having only one vessel, I can only ferment one vegetable at a time. Canning jars are an option, but both the crock and the canning jars are less than ideal in terms of letting air in, as gases escape.
Gasket Hole Punch