A blog of Michigan foods and gardening
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Helping you buy, grow, preserve, and cook food produced in the Great Lakes area.
Learn how to preserve food by caning, pickling (lactofermenting), root cellaring, and more.
How to cook with local foods year-round and make the most of preserved foods. Paleo, non-dairy, vegetarian, vegan, and low-sugar recipes.
“I really want to start a garden this year, but I don’t know where to start!” “I love getting my hands dirty, but I hate planning.” “I want to quit dabbling and really grow enough food to get me through the winter this year. What’s the best use of the space I have?” If any…
I dehydrate a LOT of cabbage. And every time I mention that I do, people ask me what on earth I do with it. Mostly, I use it for quick vegetable filler in soups and rice dishes. Along with dehydrated kale, zucchini, and onions (usually green), I put it in almost anything I’m cooking with…
Dehydrating zucchini is one of my go-to food preservation methods. I like both shreds and cubes and I use them in soup, meatballs, and rice dishes all winter long. And it’s so fast to do, if you have the right tools. What you’ll need How to do it To save on cleanup, I diced two…
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