Living Against the Current

Living Against the Current Resilient Living // Beekeeping // Practical Skills

Honey and associated artisan products from our s

09/02/2026

Kohlrabi makes a great kimchi-style ferment because it stays wonderfully crisp while absorbing all those spicy, salty, garlicky flavours.

Fermenting also preserves the harvest while adding beneficial bacteria and a whole lot of flavour.

A tasty way to turn an abundance of kohlrabi into something completely different!

09/01/2026

Thai chili, onion and garlic. A little salt and time. That's it... fermentation is magic!

08/31/2026

First food run in the freeze dryer!

Garden-roasted tomatoes, our own venison, and local sweet corn—all getting preserved for future meals. Nothing beats filling the pantry with food we’ve grown, harvested, and sourced locally.

08/30/2026

Roasting tomatoes brings out their sweet flavor. A little time now allows for the best sauces and soups all winter long!

08/29/2026

Meals that start in the garden

08/28/2026

It finally happened!

08/27/2026

Turning fresh cucumbers into spicy fermented pickles. Thin-sliced, crunchy, tangy, and packed with flavour from a little time and fermentation.

One of my favourite ways to preserve the garden harvest!

08/26/2026

A bumper crop of jalapeños turned into jars of sweet, spicy cowboy candy! One of our favorite ways to preserve the harvest.

08/25/2026

Came home to some seriously overgrown cucumbers!

Instead of letting them go to waste, I’m saving the seeds for next year’s garden.

One forgotten cucumber today = more cucumbers next year!

07/28/2026

Harvesting garlic is all about timing. Pull it too early and the bulbs won't be fully developed. Wait too long and the wrappers can split, reducing storage life. I typically harvest when the bottom leaves turn brown.

Once harvested, hang or lay the plants in a single layer in a shaded, airy space for 2–4 weeks until the leaves and roots are completely dry. That's the secret to garlic that lasts for months!

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