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  • I'm passionate about pickles. That's why caring for my cucumber crop tops my list of garden chores. And to me, there is nothing worse than a soggy, limp, crunch-less pickle. My biggest goal is to make sure they stay crisp!
  • Simple, homemade dressings enhance the flavors in just-picked salad greens.
  • When backyard beans are plentiful, use these recipes and techniques to ensure that you'll never tire of another harvest.
  • Use April McGreger's recipes to concentrate the essence of fresh tomatoes into condiments that deliver a burst of intense tomato flavor—and make the most of space in the pantry.
  • Frying isn't the only option. Tart and firm, green tomatoes hold up well in long-cooked relishes and chutneys.
  • The magnificent pumpkin is perhaps the most iconographic reminder that a new season is upon us. Put a pumpkin on your front porch and you’re ready to celebrate the season. But what about bringing pumpkins from the porch into the kitchen?
  • If you find yourself with more vegetables than time, here are a few of the super-quick, after-work solutions for saving some of summer's bounty for cold winter days.
  • How to choose the best cooking techniques for the variety you have.
  • If basil is part of your herb garden,make pesto part of your pantry with these recipes.
  • A simple technique brings out flavor in the backyard harvest.
  • Preserving in jars is simple and foolproof.
  • Drinks made with just-picked herbs, fruit, and vegetables as flavorings and garnishes are the toast of the summer party season.
  • Great recipes for savory tarts, made with garden-fresh ingredients. Tarts include: Tarragon-Carrot Tart, Caramelized French Onion Tart and Roasted Vegetable Tart.
  • Simple syrup is an important component to many cocktails because it adds sweetness without the grit of sugar. Also great for making homemade sodas.
  • Spring and summer harvests make for great for salads, but nothing enhances the flavor of a fall bounty like soup.
  • Baked apples are comfort food—simple, old-fashioned treats that are easy to make, and healthy, too.
  • Learn how to make your own pickles, sauerkraut and other preserved foods. Specially designed crocks make it easy.
  • Step-by-step instructions for delicious pickled and fermented foods.
  • Making your own chevre is easy when you start with the Deluxe Cheese-Making Kit, which contains almost everything you need. Just add goat's milk.
  • As the weather turns cooler, preserve some of summer’s heat by making your own spicy condiments. By choosing the right peppers, spices and vinegars, it’s easy to create a range of flavors: from a fruity tropical fire to a slow, smoky burn. Start with our Hot Sauce-Making Kit, and you can bottle a sauce that’s exclusively yours.
  • One of my favorite “preserves” is an easy and delicious chutney, using a recipe from my mother-in-law, Brenda, who lives in Bath, England. Chutney is a staple over there and my English husband and I make vats of “Mum’s Chutney” to use throughout the year.

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