- Recommended Products
The Pickle Pipe is the world's first one-piece, self-sealing, silicone and waterless airlock. When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock. The patent-pending Pickle Pipe will allow you to "set and forget" your ferments without the daily maintenance of every other airlock solution in existence. The low profile design allows you to store your ferments in tight spaces, and when finished, simply pop them in the dishwasher for years of use. There is no easier or more convenient solution to worry-free mason jar ferments. VERIFIED FERMENT-SAFE. -One-Piece, Silicone, Self-Sealing, Waterless Fermentation Airlock
-Dishwasher Safe, BPA- and Phthalate-Free
-Fits any "Wide-Mouth" Mason Jar (Ball, Kerr, Bernardin, etc.)
-Screws on with any "Wide-Mouth" Mason Jar Band (not included)
Tired of so called "chalk markers" that cannot actually write on chalkboard surfaces without staining them? Top Chalk works flawlessly with Masontops chalkboard coated Mason jar lids, Chalk Tops, but they will work great with any blackboard surfaces, glass, LED boards, and more! -Vibrant fine-point liquid chalk markers -6 markers included: 2x white, 1x red, 1x blue, 1x green, 1x purple -DOES NOT STAIN CHALKBOARD SURFACES -For use with chalkboards, LED boards, glass, and more -Water-based and non-toxic We know you'll love them!
Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).
Roll up your sleeves, warm up your oven, and find a new favorite bread with help from the recipes found in the updated cookbook, Bread Mother Earth News!
The timeless allure of fresh bread has been part of MOTHER EARTH NEWS magazine since 1970, when they published their first issue. In Bread, the editors have collected their very best recipes and techniques. You'll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough.
Mother Earth News Winter Comfort Foods is packed full of comfort food recipes that are wholesome and hearty. Sharing a meal with loved ones is not only a simple pleasure, but also one of the most meaningful. This issue will definitely bring the family closer together. In addition to warm and hearty meals to beat the cold, with this book you can make seasonal soups and stews, bake the best homemade pies, and much more!
Natural Healing Wisdom & Know-How gathers useful and fascinating information on every practice of natural health and healing in one handy volume. This new edition includes all the must-have information from the original edition, including chapters on herbal healing, naturopathy, homeopathy, Eastern medicine, energy healing, mind-body healing, and healing with foods. Information within these chapters includes various methods and techniques for managing and curing hundreds of ailments, as well as for maintaining a healthy constitution year-round.
The content is culled from dozens of the most respected books and authors on the topics of natural and alternative health and healing. A special index of ailments and symptoms appears at the front of the book to guide readers to useful methods and techniques for managing specific issues and problems. Included are hundreds of black-and-white illustrations and photographs as well as lists, tables, resources, and step-by-step instructions.
In this volume you will find the most authoritative accounts of several important food plants, such as hackberry and American lotus, available anywhere. You will find mouth-watering photography of cranberries, blueberries, huckleberries, strawberries, wild plums, and more.
Containing 200 plant-based recipes from 45 different cookbook authors, bloggers and recipe developers, this book has both raw and cooked recipes for meals from breakfast through dessert.
The largest edible fruit native to the United States tastes like a cross between a banana and a mango. The trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered.
In Pawpaw (a 2016 James Beard Foundation Award nominee in the Writing & Literature category), author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit’s own “Johnny Pawpawseed”), but also regular folks who remember eating them in the woods as kids, but haven’t had one in more than 50 years.
Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation!
If you’ve been considering canning your own pickled products, Pickled to Please is perfect for you. Author Tamika Adjemian has put together a well-rounded collection of methods and recipes for your first foray into canning that will make it easier than ever.