If you're like me, you've got a backyard garden. My garden consists of a variety of herbs, tomatoes, peppers, sweet potatoes and green onions. Oh and a few Citronella plants to help ward off the mosquitoes. All of my plants are Bonnie Plants.
As our summer draws to a close and our garden has yielded as much as you can possibly eat, you may be asking yourself, "How do I preserve all of this?"
Photographed over two days at Moss Mountain Farms, this latest e-Book has all the answers you need on preserving. P. Allen Smith along with Bonnie Plants can show you the way. And it's not complicated or confusing. There are so many good things here with lots of easy instructions.
Plus, it includes a few savory dishes you can cook later in the year with what you’ve preserved.
This issue has detailed step-by-step instructions on how to: dry (both oven and naturally) freezing, pickling and fermenting all the tasty fruits, vegetables and herbs you've grown all year long.