Recipe

Use as a side or as a condiment for other grilled food.

Slow roasting gives garlic a deep, sweet flavor, making it a great condiment for vegetables, good crusty bread, or potatoes.

These are incredibly full-flavored pub-style mustard pickles. Super easy, can be stored in the refrigerator.

The best way to guarantee crisp pickles is to use them as fresh as possible (less than 24hours after picking), and to process them with the low temperature pasteurization method described in the recipe. Rather than boiling the cucumbers in the jars, the temperature remains high enough to kill off bacteria, but low enough to … Read more

We've made these with zucchini as well, although we think the cucumber version is the best. You’ll probably have extra syrup when you’re done. Pour it over some cooked, sliced beets and refrigerate for a couple of days to develop the flavor.

Dilly beans are a crunchy, tart, salty, spicy, healthy, addicting snack. If you are making these for kids, you may want to use the smaller amount of spices. (Just don't leave out the red pepper flakes entirely.) The spicier version is intense! You could use fresh dill heads, but the dry dill seed works just … Read more

Rhubarb is easy to freeze. Just chop or slice it, measure it for your recipes, and freeze in containers!This recipe is a quick and easy one that we use over and over.

Our most frequently-used family haskap recipe is a simple ice cream. The use of buttermilk complements the tanginess of the berries — so refreshing!

A gooseberry pie is a labor of love. First you pick the berries from the thorny bushes, then you prep the berries by removing the stems and blossom remnants from each. With this recipe you will pre-cook some of the berries so that they will thicken the rest of the filling as the pie bakes. … Read more

Any berry is good in this old-fashioned dessert, but we especially like to use loganberries or blackberries. Serve with ice cream or whipped cream.