Why subscribe?

If you are interested in learning how to make fermented foods and beverages at home in small batches, this substack may be of interest to you. I make country wines, using fruits, flowers and vegetables that are not commonly found in grape based wines. For example Dandelions, Lilacs, Rhubarb, Rosehips, and others. For the most part these are raw ingredients grown in my own garden or foraged locally. I develop my own recipes for small batches with methods that typically can be done at home with a modest requirement for equipment. Recently I expanded my efforts to include making Mead, Cider and this year plan to make Beer. I share my experiences with you, as well as making an effort to answer questions you might have as you launch your own products.

My wife and I have been growing vegetables at home for a number of years, and in order to better utilize all that we could grow, began preserving these by canning and fermenting. I will be sharing the recipes and more importantly the methods involved in our preservation efforts.

Lastly, for those that are faced with growing fruits and vegetables in a harsh northern climate (we live in zone 2b) I will be sharing some of the methods used to grow vegetables organically.

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