Crabapples remind me of the “Lemon Tree” folk song by Peter, Paul, and Mary. For those too young to remember, the lyrics went — “Lemon tree, very pretty, and the lemon flower is sweet But the fruit of the poor lemon is impossible to eat.”   The same can be said for crabapples. Sometimes called...Read More

This tangy-sweet relish is great to keep on hand for making quick appetizers — spread toasty crostini with a little fresh mascarpone, mild gorgonzola, or soft goat cheese and top with a dab of chutney. It’s delicious served with roasted lamb or baked ham, too. INGREDIENTS: 5 cups red wine vinegar 1 pound light brown...Read More

INGREDIENTS: 1/2 lemon,  thickly sliced, seeded 1 1/2 pounds fresh ripe figs, halved (about 4 cups) 2 1/4 cups sugar 1 cinnamon stick, about 3 inches 2 teaspoons fresh ginger root, peeled and minced 1/8 teaspoon ground cloves METHOD: In a food processor bowl, place sliced and seeded lemon half. Pulse to chop lemon finely....Read More

Add a burst of sweet and spicy flavor to your salads, tacos, burgers, and more with these pickled jalapeños! The longer they marinate in the fridge, the sweeter and milder they become. INGREDIENTS: 10-12 jalapeños, thinly sliced 2 whole garlic cloves, peeled 1 cup white distilled vinegar 1 cup filtered water 1/3 cup sugar 1...Read More

Looking for a delicious way to enjoy your summer cucumber harvest? These Refrigerator Sweet Pickles are quick, easy, and ready to eat within a few hours! Bursting with briny flavor, they’ll quickly become a favorite staple in your fridge. Enjoy these sweet and tangy pickles on sandwiches, burgers, or straight from the jar! INGREDIENTS: 2...Read More

Small pickling cucumbers are available now at KT Farms at the Aptos Farmers Market, so this is the ideal time to make pickles. Making a small batch of pickles is a great weekend project that combines creativity with practicality. If you’re new to canning, following this simple guide for your first project will hopefully build...Read More

If you crave that perfect crunch and vibrant flavor, look no further. By using the low temperature pasteurization method, you’ll preserve the crispness of the cucumbers while ensuring food safety. This gentle heating process, maintained between 180°F and 185°F, effectively kills harmful bacteria without overcooking the cucumbers. The result? Classic, tangy dill pickles that retain...Read More

Friends rave that these are the best bread and butter pickles they’ve ever had! This recipe makes 8 quarts – but be prepared to give a jar to everyone who tastes them. Buy the freshest cucumbers possible for making pickles. We love using the cucumbers from KT Farms for pickling! For brining, use a large...Read More

INGREDIENTS: 4 cups green cabbage, sliced thinly 1 large golden beet, grated 2 tablespoons fresh turmeric, grated 1 tablespoon fresh ginger, grated 2 tablespoon mustard seed (yellow or brown) 1 teaspoon coarse ground black pepper 1 1/2 teaspoons sea salt Water (as needed) Large wide-mouth jar, sanitized Fermentation weight that fits inside the wide-mouth jar...Read More

Enjoy homemade sauerkraut as a delicious and probiotic-rich condiment or side dish! INGREDIENTS: 1 medium-sized head of cabbage (green or red) 1 to 1.5 tablespoons of sea salt or kosher salt (avoid iodized salt or table salt) Optional: Shredded carrots, caraway seeds, garlic, juniper berries, or other spices for flavoring METHOD: Begin by thoroughly washing...Read More