creatively inspired
This Strawberry Nut Bread features the best of the season. Showcasing fresh strawberries, your favourite nuts and a simple icing, this will be your go to quick bread of the summer. Plenty of Options This recipe is great as you can customize it to suit your family’s preferences. If you prefer to not add nuts…
This Fermented Pineapple Hot Sauce is an easy to make lightly spicy condiment. It is perfect anywhere you want a light touch of heat and some sweetness. My Journey into Fermentation I have been enjoying learning about the practise of fermentation. I had some fun experimenting with cabbage last year after a bumper crop of…
Nestled atop the Tawatinaw Valley, High Holler Ranch has expanded to serve you better. High Holler Ranch is an Alberta-based, family-run producer of premium Canadian Prime beef. We believe in Farm to Table, in supporting local communities, and in providing Alberta families with ethically grown, transparently sourced, high-quality beef they can trust. We grow beef…
Making Sauerkraut is a great way to enjoy cabbage and practice the art of fermentation. Fermenting the Cabbage The idea behind sauerkraut is to ferment cabbage in salt until the desired texture and flavour is achieved. Salt draws the liquid from the cabbage creating a brine. A weight holds the cabbage below the brine to…
This No Pectin Blueberry Rhubarb Jam is incredibly easy to make and will become a pantry staple. Bumper Harvest My rhubarb has done very well this season. I have already made Rhubarb Jelly and have quite a few cups vacuum sealed in the freezer for wintertime batches of Rhubarb Crisp. After finding a great deal…