by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
For years I did live canning and bread making demos as part of our seminar lineup at event centers and churches. And to demonstrate water bath canning I almost always prepared and made a fresh fruit jam. The Case For Pectin I discussed and recommended using a natural...
by Nancy Meissner | Nancy's Journal, Off Grid Kitchen
Our Montmorency cherry trees are loaded this year! Typically it seems we have a couple of bountiful years and then an off year. Last year was definitely an off-year. Now I’m thinking about what to do with all my bounty of fresh cherries coming up! My...
by Nancy Meissner | Off Grid Kitchen
Fingerling potatoes are one of our family's favorite varieties of potatoes to grow in our garden. They are long and skinny, but bursting with flavor, unlike many other potatoes. These are more sophisticated lunch or dinner potatoes and they make a great side dish....
by Nick Meissner | Off Grid Kitchen
Last month we were pretty hard-up and did the unthinkable... We had to buy "applesauce" from the store. And what is worse...we were actually eating it! Yes, we don't put much stock in the nondescript, store-bought, beige colored substances that loosely resemble...
by Nick Meissner | Off Grid Kitchen
Okay, Nick here. This is Lisa's post, but I just have to give a quick intro. I’m a granola guy. No, not in the cultural sense. But I really like to eat granola for breakfast. I could eat it for breakfast 300 days a year (or more)! And for years, Lisa has worked to...
by Lisa Meissner | Off Grid Kitchen
Hash browns have always been one of my favorites… but I could never get my homemade ones to turn out right. They were usually always too gummy which would mean that I’d end up burning them. So out of desperation, I’d spend a lot of time carefully cutting them up into...
