The Resilient Larder

Made with Neufchâtel in France, egg whites in Japan,quark in Austria,and duro blando in El Salvador, cheesecake is a beloved, celebratory offering country to country. So you’d better believe that we’re already elbows deep in tempering cheeses for the onslaught of holiday gatherings.
Before you get toooo into the pragmatics of preserving for winter by means of pickling, start by dipping your toes into the foundation. Pickling is a method of acidifying alkaline or basic (low acid) vegetables—say, green beans, which are pretty neutral on the pH scale at 6.5-7.0, or radishes, which clock in at 5.5-6.0.
I would not have made it through this busy, presummer week in the fields if I hadn’t made a tray of these easy, delicious power bars on Monday. Not that you need a reason....
Peanuts aka groundnuts aka goobers aka pindars are a bit of a botanical anomaly. Many people know they’re part of the legume family rather than a true nut, meaning during Thanksgiving dinner they’d be sitting with black-eyed peas and garbanzo beans.
What, pray tell, is applesauce? In vogue since Medieval times (and—sidenote—it’s also a synonym for malarkey/fiddlesticks/poppycock), is it a condiment? A dessert in and of itself? A literal sauce for meats and poultry? For us it’s all of the above, as well as a remarkable ingredient in cakes.
It’s currently oat-sowing time on the farm and we’re mulling over their richness—in history, nutrition, and agriculture. Bafflingly, oats for thousands of years were referred to as diseased wheat and considered a pesky weed of more desirable cereals, fit only for topical skin treatments and animal fodder.

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