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 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…
A friend has recently been having trouble with a landlord who won’t fix her broken fridge, so I pulled together some meal ideas that don’t require a fridge, daily shopping, or expensive prepackaged specialty foods. Given how often power seems to be going out these days, I thought I’d share it here, too. Enjoy!
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