Dehydrated Wild Leek Spice
Preserving wild leek greens through dehydration is a simple process that ensures you have flavourful additions for your recipes year-round. Follow these steps to prepare and store them properly.
Dehydrated Wild Leek Crackers
Dehydrated to perfection, these wild leek crackers deliver a vivid green hue and an unforgettable taste. A must-try for adventurous food lovers!
Wild Leek Oil
Elevate your dishes with a burst of fresh, vibrant flavor! This beautifully infused wild leek oil isn’t just delicious - it’s a stunning shade of bright green that adds visual appeal to any plate. Drizzle it over your favorite dishes for an instant upgrade in taste and presentation
Parsley Pecan Nut Pesto
Everyone loves the classic Basil and Pine Nut Pesto, but if your garden is overflowing with parsley, why not try this absolutely delicious Parsley Pecan Pesto instead?
Rhubarb Butter
A lovely Austrian Rhubarb Butter Recipe we’ve picked up on our travels around the globe. Sweet. Tangy. Irresistible. This rhubarb butter blends fresh spring rhubarb, crisp apple, and a hint of warm spice, all naturally sweetened with honey. Spread it on toast, swirl it in yogurt or oatmeal, or spoon it straight from the jar. We won’t judge!
Rhubarb and Raspberry Jam
This is a German recipe from our Oma, which we translated into English for you. It’s more a preserve (Konfitüre) than a traditional jam, so it will be a little runnier than jam you may be used to. If possible, choose a red rhubarb variety so that the jam gets a nice colour.
Basil and Pine Nuts Pesto
When the garden gives you basil, make pesto! This classic Italian sauce is the perfect way to preserve that fragrant harvest. With just a handful of ingredients: fresh basil, garlic, pine nuts, Parmesan, and olive oil. You can whip up a vibrant, versatile pesto that’s perfect for tossing with pasta, drizzling over roasted veggies, or spreading on sandwiches. A little goes a long way, and it freezes beautifully too, so you can savor summer long after the leaves fall.
Roasted Tomato Passata
Tomato season peaks from August through September, prime time to capture those sun-ripened flavours in a batch of homemade passata. This vibrant preserve bottles up the essence of summer, ready to brighten up winter meals. We stir it into soups, spread it on pizza, pour it over noodles, or blend it into sauces. It’s our go-to kitchen staple.
Pear Spread
Lovely fall pears at their peak are delicious raw, but maybe try preserving this fall treat as a delicious spread over your next sourdough bread with cottage cheese … or simply spread over a piece of toasted bread. It’s delicious and according to our young taste testers smells and taste a little like Christmas.