With a variety of vegetables, knuckle and neck bones, and bones with meat clinging to them, this brown stock is chock-full of flavor. And it’s so easy to make, you’ll never want to use store-bought canned broth again.
Make this delicious stock using either the raw bones of poultry or the carcasses from a roast. Add chicken feet for an even richer, more flavorful stock, which can be used in your favorite recipes.
Need some tips and tricks to make freezing foods easier? Learn about freezing hacks the author has picked up over the years.
Yet another use for that abundant tomato crop Mother Nature has nurtured. Building on Blythe’s previous post about preserving tomatoes, she adds a new-to-her delectable method of processing.
Some veggies just taste better and last longer when frozen. Here are some tips for freezing the harvest and our favorite veggies to freeze!
Create your own fresh flour from whole grains with the Mockmill.
Late summer tends to be the time when our garden is over flowing with fresh tomatoes. Several years back I learned a new way to enjoy tomatoes; pico de gallo, an easy fresh salsa that tastes incredible!
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