This simple recipe for shrub—an infused drinking vinegar—puts spring rhubarb to use for a refreshing drink that's great with seltzer or in cocktails.
This simple recipe for hearty vegetable chowder yields a warm, filling bowl of dinner. Use broccoli and cauliflower fresh from the garden—or frozen works just as well!
This fermented beet kvass recipe, a twist on the traditional Russian rye bread beverage, makes a healthy, digestion-friendly drink from the common garden crop.
A sweet and savory fermented condiment sure to jazz up a wealth of dishes, this strawberry chutney is as easy to make as it is delicious.
Zach Scherler-Abney from the Oklahoma-based venture tells us how farming their own food is helping his wife, Kacie, recover from an autoimmune disease.
This slow-cooker recipe brings Italian flair to the table with sun-dried tomato, chicken breast, your choice of pasta and a creamy sauce.
Whether eaten straight out of the jar or used in place of dill pickles, fermented asparagus is a garlicky, dilly treat that makes use of a garden harvest.
More than just a salad, this versatile cobb salad layers a bed of greens with eggs, bacon, blue cheese and veggies for a healthy, hearty meal.
This fermented radish salsa recipe makes the perfect addition to a number of dishes. It's great even if you don't typically care for radishes!
Make this spicy fermented relish using garlic, cauliflower, peppers and carrots for a versatile condiment sure to liven up any dish.
Got lemons (or a citrus hookup)? Try this recipe for easy preserved lemons to keep the season going into the coming months.
Got a hankering for some rock candy now (and not later)? Follow this recipe, and you can make the sweet treat in mere hours—not days.
