Like many, I had never heard of microgreens until a few years ago. And now our family is hooked. It’s so great having fresh, tasty greens in the heart of the winter - not to mention a little extra green to look at!
Fall has arrived and along with the hues of red, orange, and yellow adorning the trees, that means soup season. And how better to kick off soup season than with a mix of garden fresh veggies!
If you’re like me, you grew up knowing only one use for rhubarb - strawberry rhubarb pie. With an overabundance of rhubarb most years, I have explored many other options for rhubarb to enjoy.
Brussel sprouts were one of those vegetables that many of us have had to sit at the table for seemingly hours before we would get excused as a child. Not anymore!
It all began with homemade pickles. Now my family has canned everything from beet greens to venison to grape jelly. Last year we canned 337 quarts of food. Now my husband won’t even touch a store-bought pickle, unless you count him pulling it out of a restaurant burger - homemade is that good.
