Brie, turkey, hummus. As random as it sounds, all three of these things are pairings our family has loved to enjoy with fresh dill pickles. Continue reading
As a nineteen-year-old woman, there are two things so far that have been very prevalent in my life: my love of animals, and my day-to-day struggles with anxiety and depression. Since I can remember, things that seem easy for other people have been difficult for me. Middle school, high school, employment, and getting into college all were things that I found emotionally taxing and very nerve-wracking. Continue reading
This magical “soul food” of Korea is popular worldwide and often appears on “super food” lists for its long list of health benefits. Let’s start by answering the question, what is kimchi? Continue reading
Here at Lehman’s, we often hear from folks about their latest homesteading adventures, from raising chickens and bees to planting tomatoes for the first time. Recently, one of our own shared his story of how he went from an ordinary day at work of managing Lehman’s website and all things digital to going home and churning butter for the first time. Continue reading
Let’s face it. Most of us spend a portion of our day looking at a screen of some form – computers, tablets, the latest smartphone. Technologically speaking, we are more connected than we have ever been. We get news 24/7. We can watch videos on just about anything with a quick internet search. Continue reading
Editor’s Note: Cooking and baking with fresh food doesn’t have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy!
After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. Continue reading
It’s an exercise which far too many people are finding themselves doing. Open the refrigerator, take out the bag of veggies or tray of meat, and check whether the contents are involved in the latest food recall.
Editor’s Note: We’re happy to announce our guest blogger today is fermentation expert and author Kirsten K. Shockey. She has a wealth of information to share, and in this post, she tackles a question we hear often at Lehman’s. Enjoy!
What is the difference between fermenting and pickling? It is a common question. In a way, it is just as much a semantics question as it is a process question. Continue reading
I was fortunate enough to hang out with YouTube vloggers and homesteaders Doug and Stacy at their Meet and Greet last November at Lehman’s, as were hundreds of our customers and their fans. We are pleased to announce that they are visiting again for our Country Living Workshop the last weekend in June, along with Joel Salatin of Polyface Farms and many respected local demonstrators. Continue reading
Is your home overrun by dust bunnies and noticeable dirt? If so, it’s time for some good, old-fashioned spring cleaning! This necessary task not only makes your house look good but will also make you feel good. (After all, who doesn’t like coming home to a sparkling clean house?)
Here are our top five cleaning solutions to make the job so much easier. Continue reading