It's fall y'all! Every year about this time, our rural roads are full of pumpkins sitting on wagons and in wooden crates for mere p...

My absolute favorite preserving recipes are small batch, quick prep, simple ingredients, great flavor and versatile. Am I asking too much? ...

I have forever loved the European custom of an aperitif. If you're not familiar with it, you can read about it on my previous post . M...

At our store, The Boulevard Market, I have hosted a seasonal series of Preserving Classes for the last few years. We create wonderful prese...

Photo Credits to Debra Pietrangelo-Thank you for sharing, you're so gifted!  Downtown Tecumseh hosted my very favorite event last n...

Parsnip season is over, but the carrots and onions are perfect and I knew you NEEDED the ultimate refrigerator carrot pickle recipe!  ...

Last year, from April through November, I hosted a series of home preserving classes at our shop, The Boulevard Market.  Freezing, canning, ...

Just the title gets me excited!  And make no mistake, this is an exciting recipe!  I have a few preserving cookbooks published in England th...

Green beans are a favorite vegetable of mine.  I love them prepared any which way, except in cream of mushroom soup. Not my thing.  My H...

I have been hosting a preserving class once a month since April and WOW, has it ever been fun!  Women (and men) from all walks of li...

I can't say why exactly I've been in a funk.  Life is good, all is well.  Yet I kept letting the small things get to me.  Well, othe...

I am having so much fun preserving each seasons harvests both at home and with The Boulevard Market's monthly class!  In May we focused ...