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Fermented Cherry Tomatoes with Garlic and Fresh Basil
Stephanie Thurow is a Certified Master Food Preserver and cookbook Author from the land of 10,000 lakes, Minnesota. Stephanie is passionate about teaching others how to preserve the harvest. She specializes in writing easy to understand recipes that put even a novice at ease and she loves teaching hands-on classes around the state (and-soon to-be country). Stephanie is the author of three food preservation cookbooks: Can It & Ferment It, WECK Small-Batch Preserving and just released - WECK Home Preserving! None of Stephanie’s fermented recipes require starter cultures and none of her canned recipes require added pectin, she believes in the heritage methods of preserving food. You can follow Stephanie’s kitchen adventures on here active Instagram account where she shares images and videos of her food preservation escapades or you can subscribe to her blog.

Fermented Cherry Tomatoes with Garlic and Fresh Basil

This recipe is from the cookbook: Can It & Ferment It.

These appetizing tomatoes taste incredible just hours after putting the ingredients together, but become even more flavorful after a couple days of fermentation. Whatever variety of cherry tomatoes you are growing in the garden or have on hand will work for this recipe. We tend to gobble them up straight from the jar, or enjoy as a side dish, but they are also a beautiful and delicious addition to pasta, salads, kebab skewers, or a Bloody Mary.

Yield: 1 quart
3 ½ cups cherry tomatoes, any variety
5 fresh basil leaves
2 cloves of garlic, smashed
Brine: 1 tbsp. kosher salt, dissolved in 2 cups of water

Kale Panzanella
Aube Giroux is a documentary filmmaker, organic gardener, and food blogger. She produces Kitchen Vignettes, an online farm-to-table cooking show and food blog on PBS which received a Saveur Magazine Best Food Blog Award and is a two-time James Beard Award nominee. She also directed the award-winning documentary film Modified which received 15 film festival awards. Aube lives outside of Cooperstown, NY where she maintains a large garden and a lively flock of clucky hens.

Kale Panzanella:
This is a great dish to make when you have some stale bread that needs to be used up and lots of kale and tomatoes in your garden. You simply rip up the bread, toast it in a bit of olive oil until crispy and whip up this hearty, crunchy, and very flavorful salad! Here’s my easy recipe which you can adjust based on what's in your kitchen (ie: you can sub corn if you don't have cucumber) :

3 Tbsp olive oil
4 cups stale bread, torn into pieces
1/2 tsp salt
Large bunch of kale (I prefer lacinato kale), de-stemmed and torn into pieces
1 to 2 cups chopped tomatoes
1 or 2 cucumbers, halved and sliced
1/2 red onion, halved and sliced
Handful of large fresh basil leaves, torn into pieces

Late Summer Sweet Corn & Tomato Pie 
My name is Caitlin Ethridge, and I’m a work-at-home Mama of two. I can usually be found barefoot and donning an apron, digging in my small backyard garden, or whipping up a home cooked meal in the kitchen of my tiny home nestled in the foothills of western North Carolina. I make a living educating families on natural alternatives and healthy living, and spend my days cultivating a slower paced lifestyle for my family that focuses on quality time, homegrown meals, and lots of fresh air.

Heirloom tomatoes are a staple in our summer garden, and I always count down the days until I can sink my teeth into the first juicy, ripe bite....usually on a coveted tomato sandwich. It always seems like it takes an eternity for the first tomato to ripen, but by late summer I have them coming out my ears, and am shoving them into any and every dish I can think of. One of my all-time favorite tomato dishes is a savory tomato pie. This year, I added a little twist to my usual recipe by throwing in some sweet corn from our grandparent’s garden, and it turned out so great that I think the corn might become a permanent ingredient. There are so many possible variations to this recipe. You could keep it simple and serve it alongside a salad, or add some ground beef and call it cheeseburger pie!


  • 1 unbaked pie crust (or see recipe below) 
  • 4 medium sized tomatoes, sliced 
  • 1 tsp salt 
  • 1⁄2 cup mayonnaise 
  • 1⁄3 cup ricotta cheese 
  • 1⁄3 cup sour cream 
  • 1 cup shredded cheddar cheese 
  • 1 cup shredded mozzarella cheese 
  • 1 cup sweet corn, cut off of cobb 
  • 2 tbsp chopped chives 
  • 2 tbsp chopped basil 
  • 1⁄2 tsp garlic powder 
  • 1⁄4 tsp cayenne pepper (add more if you like a little more kick) 
  • Salt & pepper to taste 
  • Sliced cherry tomatoes, sliced in half, as garnish 
  • Basil leaves, as garnish 
  • Chive flowers, as garnish

Grain-Free Italian Stuffed Peppers
Stuffed peppers are the perfect way to use up leftovers and extra produce from the garden or farmer’s market. However, it’s also completely acceptable to make stuffed peppers from scratch.

Homegrown Stuffed Peppers
My favorite thing about stuffed peppers is that I can make them an almost completely homegrown meal. We raise the beef and the veggies, as well as some of the seasonings. Maybe one day we’ll make our own cheese, but for now I’m happy with the raw cheddar we’re able to buy at the grocery store.
So many options!

One of the fun things about stuffed peppers is all the options for fillings! The possibilities are endless: basically, you’ll combine your choice of meat, veggies, seasonings, and (optionally) cheese.

If you tolerate grains, you may want to mix in cooked rice. For grain-free, try riced cauliflower instead.

If you happen to wind up with extra stuffing and not enough peppers, try serving it over roasted veggies. Alternatively, the extras can be frozen for future stuffed peppers or for adding to soups.

Grain-free Italian Stuffed Peppers
Remember: stuffed pepper recipes, including this one, are more of a loose guide than a strict recipe. Feel free to substitute other meats or no meat at all, as well as alternative vegetables. If you’re a garlic fan, go ahead and increase the amount of cloves.

  • 8 medium bell peppers
  • 2 tablespoons oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning (or add a heaping ½ teaspoon each of Rosemary, Basil, Parsley, Oregano, and Thyme)
  • 1 pound ground beef (grass fed is best)
  • 1 teaspoon unrefined sea salt
  • 1 ½ cups riced cauliflower, cooked
  • 1 15-ounce can diced tomatoes, drained (or 1-2 cups chopped fresh tomatoes)
  • 1 cup shredded raw cheddar
  • Optional: thinly sliced green onions, for garnish

Great Grandma's Old-Fashioned Rolls
My daughter and I blog together at Forgotten Way Farms. We have a passion for simple and cozy living, gardening and making food from scratch. We love the old ways and preserving old family recipes that have been passed down from generation to generation. This recipe is one of those family heirlooms, and I hope it becomes yours.

I grew up learning how to cook and can from my granny, I fell in love with the old ways on her farm and I’ve carried that passion with me. No matter where you live, you can incorporate simple and old-fashioned living wherever you are. Start with something small, like freshly baked rolls. Making homemade bread can be addictive, pretty soon you won’t be buying it from the store!

Great-Grandma’s Old-Fashioned Rolls 

These rolls are from my great-grandma. They are like a delicious memory that is renewed every time I make them and think of her. My Grandma would use a little technique called a sponge by letting the yeast and part of the flour rise together, then adding the rest of the ingredients, kneading it altogether and allowing it rise a second time. The dough will raise a total of three times by the end of the process, making for a deliciously fluffy roll that is perfect for a Sunday family dinner.

1 Tbs. Yeast
2 C. Milk (warmed to 105-115 Degrees F.)
2 Tbs. Sugar
7 1/2 C. Flour
1/2 C. Butter
1/3 C. Sugar
2 Eggs
2 tsp. Salt

What words of inspiration or uplifting wisdom to you hope to impart on the future generation of farmers, ranchers, beekeepers, and homesteaders?

You can buy raw milk and homegrown vegetables from a local farm or farmer’s markets, but I promise nothing compares to raising your own food. Whether it's bringing in a basket of eggs or bundles of herbs, there is a simple satisfaction in having a hand in the process.
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