Dill Pickles

Check out the recipes pages for a new recipe - how to make dill pickles, super-easy! This is the kind where canning is optional, although I certainly plan on canning mine to extend the shelf-life.

Super-Easy Harvest Recipe

Here is a delicious salad made almost entirely from garden items! I made this last night for supper and even my "I'm not a rabbit, don't feed me salad" husband loved it!

Chop up 2 cucumbers, 2 tomatoes, about 1/2 " of a cheese block, and 1/4 of an onion. Add 1/2 tsp salt and 1 Tbsp ranch dressing. Mix it up and enjoy!

Raspberry Wine

I've been searching for more raspberry recipes after my husband cried "NO MORE JAM!!!" and I believe I've found it! Keep in mind all the recipes I post are not tested - I test them along with you! Let me know how yours turns out, if you decide to make it.

1) Boil a gallon of water
2) Put 4 lbs raspberries in the "fermentation bucket" (a container with
an airtight lid). Mash them a little.
3) Pour the boiling water over the mashed berries. Place the lid on
until the contents cool.
4) Add 3 lbs sugar and 1/4 oz yeast and stir. Close the lid, leaving it
to sit for 5 days. Stir three times per day.
5) Strain the raspberries from the liquid through a cheesecloth, pouring
the liquid into a 1-gallon jug.
6) Seal the jug with a cork or airlock and set in a warm, dark spot for
three months.
7) Siphon the liquid into wine bottles and seal with corks. This wine
does not require further aging although some people say it tastes best
after aging for one year.

Making Yogurt

Everything tends toward disorder, says my father. That's why it feels like we're constantly cleaning house! Well the same principle holds true in the biological/chemical realm, which is where we get fermentation. Today we're going to use that to our advantage to make tasty homemade yogurt.

What you will need before you start:
- a non-metal mixing bowl and spoon
- store-bought yogurt (any size) which contains NO colours, flavours, sugars, or pectin. It must say on the container "contains live cultures" to work!
- milk
- honey to taste and your favourite berries

Instructions:
1) To the milk, add the store-bought yogurt (one part yogurt to six parts milk).
2) Heat mixture a little higher than room temperature. Behind the fridge is a good place, or in a very low-heat oven or on a heating pad. Keep heated for 4 hours for mild, drinkable yogurt, or 8 hours for dense, stronger yogurt.
3) Set aside some of the yogurt to start your next batch
4) Add flavours to your yogurt and put in the fridge and eat up!! Yogurt should keep in fridge for up to two weeks.

Please note I am learning along with you. I have not tested this recipe out yet - I will be making it today. Please feel free to leave comments, how your yogurt turned out, what "tweaks" you did, etc.!