By Catherine Winter

Since autumn is settling into the southern hemisphere, and friends in Australia and NZ are harvesting merrily, we thought it might be a good idea to focus on them today and offer a little post on preservation techniques.
Namely pickling.

If you don’t love pickles, don’t bother reading this one. Seriously, it’s all about beloved pickled vegetables, from gherkins and bread-and-butter pickle slices to spicy pickled beets, cauliflower, and sauerkraut. There’s a bit of history here and a few splendid recipes to try, and an overall pickle-licious paradise. If you love ’em as much as we do, feast your eyes on the smorgasbord of pickle-dom ahead.


The History of Pickling

I had assumed that pickles came about sometime during the Medieval era, when Brother Osbert the Drunken accidentally dropped a cucumber into a vat of vinegar and decided to eat it anyway when he fished it out a couple of days later, but I was wrong. Apparently pickles of various forms have existed for thousands of years, and although the earliest recorded picklings happened in India around 2030 BCE, I’m assuming that much like longbows, arrows, and wheels, they must have sprung up in various parts of the world around the same time.

Pickling is a cheap, effective, and delicious way to preserve the harvest, as all you need (in addition to jars and lids) are vinegar, salt, and sugar. Herbs and spices too, depending on what it is you feel like making.

Fermented and pickled foods are great for your health, as they replenish your gut with good bacteria and help keep the acidity in your stomach balanced. Just be careful not to eat too many pickles if you have issues with acid reflux or ulcers.

Jars Pantry


Now, because these are pickled (and as such, are acidic), you only need to use a water bath to process the jars once they’ve been filled. Some people only use boiling vinegar poured over the vegetables and then let the jars auto-seal, but I’m going to suggest erring on the side of caution and processing your jars according to your elevation above sea level.

In fact, if you plan on doing any canning in order to preserve food longterm, I’d recommend reading up on safe canning procedures so you don’t end up with botulism, or with several jars of spoilt food. The Ball Blue Book Guide to Preserving is an excellent resource, as is Putting Food By, but there are countless canning DIY books that you can find on Amazon at your local bookstore. I’ll recommend getting yourself an actual printed book, rather than relying on web resources: in case of power failure, you can still read a book for information, right?

fridge pickles, quick pickles, refrigerator pickles, easy pickled cucumbers

Fridge Pickles

This is probably the quickest and easiest recipe you can possibly use, and is great for beginners because you don’t have to can your jars in a water bath: you’ll just be keeping the jar in the fridge for a few days, and likely devouring its contents before they have a chance to go manky.

Bread-and-Butter Pickles (Cucumbers)

5 1/2 cups thinly sliced (about ¼-inch) cucumbers
1 1/2 tablespoons salt (kosher is best)
1 cup thinly sliced sweet onion (like Vidalia)
1 1/4 cup granulated sugar
1 1/2 cup white vinegar
2 teaspoons pickling herb mix

Toss the cucumbers and salt in a large bowl, then chill in the fridge for a couple of hours, then rinse in a strainer and drain it well. Toss those back into the bowl and add the onion, mixing everything very thoroughly. Pack these veggies into a few glass jars of your choosing.

In a saucepan, combine the vinegar, sugar, and pickling mix, bring up to a boil, and then reduce to a low simmer, stirring constantly until all the sugar has dissolved. Pour this mixture into each jar, covering the veggies completely. Allow the jars to cool a bit, and refrigerate. Wait about 48 hours until eating them so the flavours have been allowed to develop. These will keep in the fridge for up to 3 weeks.

carrots, pickled carrots, pickled carrot recipe, canning recipes

Dill Pickled Carrots

When using dill for pickling, take note of the fact that fresh dill sprigs will make the pickling liquid cloudy and murky over time. Crushing the dried seeds slightly and using those will add dill flavour as well, but they won’t cloud the liquid. When you pickle carrots, it’s important to peel them as well as halving or quartering them so that the liquid can seep into the flesh properly. The following recipe is from Serious Eats.

  • 1 and 1/2 pounds carrots: peeled, quartered, and trim to fit into your jars
  • 1 cup plain white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon dill seed
  • 1/2 teaspoon black peppercorns
  • 2 cloves garlic

Prepare one pint and a half jar, or two 12oz jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Place spices and garlic cloves into the bottom of the jar or jars.
Pack carrots sticks upright in jar(s).
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap jar(s) gently to remove any air bubbles.
Wipe the rims clean and apply the lids and rings.
Process the jars for 10 minutes in a boiling water bath, then remove the jar(s) from the canner and allow to cool.
Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.



This one is adapted from the Ball Blue canning book. As with all recipes, adjust to suit your own personal tastes!

  • 5 cups chopped cored peeled tomatoes (about 12 medium)
  • 2 1/2 cups chopped seeded green bell peppers (about 2 large)
  • 2 1/2 cups finely chopped onions
  • 1 cup chopped, seeded hot peppers, such as hot banana, Hungarian wax, serrano or jalapeño
  • 1/2 cup cider vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped cilantro (optional: leave out if you hate it)
  • 1/2 tablespoon salt
  • 1/2 teaspoon hot pepper sauce, optional

Prepare your boiling water canner, and heat 6 Ball (8 oz) half pint glass preserving jars in simmering water until you’re ready to use them. Wash the lids and bands in warm, soapy water, and set aside on a clean towel.

Combine all the ingredients in a large saucepan, bring to a boil, then reduce to a simmer, stirring frequently for 8-10 minutes. Remove the jars from the simmering water, drain, then ladle the hot salsa into the warm jars, leaving 1/2 an inch of headspace. Use a spoon handle or similar tool to remove any air bubbles, then wipe the rims, place the lids on your jars, and apply the bands fairly tightly.

Process the jars in a boiling water canner for 15 minutes, then remove the jars and allow to cool at room temperature. You’ll hear satisfying “pops” as the lids seal, but check them after 24 hours to make sure they’ve been drawn downwards: this will prove that the seal is secure.

pickled beets, beets, preserved beets

Sweet and Spicy Pickled Beets

  • 4 pounds of red or golden beets
  • 1 cinnamon stick, broken into small pieces
  • 1/2 teaspoon whole cloves (optional)
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, packed (or use all granulated sugar)
  • 1 teaspoon pickling salt
  • 2 cups cider vinegar
  • 1 cup water

Sterilize your jars, lids, and bands, and keep them in simmering water in your water bath canner until you’re ready to use them.

Boil the beets in a large pot for about 20 minutes, then drain, rinse under cold water, trim, peel, and chop them into 1″ pieces. Place the cinnamon pieces, cloves, and chili flakes in a muslin or linen spice bag and tie up tightly.

In a large saucepan, combine the sugars, salt, vinegar, and water. Add the spice bag. Bring all of this to a boil and then reduce to a simmer for 15 minutes, stirring often. In between stirrings, pack your beets into the hot, sterilized jars.

Remove the spice bag from the vinegar mixture, and compost the contents. Use a canning funnel to pour the hot liquid into each jar, leaving 1/2 an inch of headspace. Use a spoon handle to remove any air bubbles, then wipe the lip of the jar with a clean, tamp towel, and use a funnel to pour the hot liquid into each jar, over the beets. Make sure that the liquid still allows for 1/2 an inch of headspace. Place the lids on, tighten with the bands, and process the jars in a boiling water bath canner for 30 minutes. Allow to cool for 24 hours, then test to make sure they’re sealed.

These are just a few simple recipes: there are thousands of amazing combinations you can try, from pickled eggs to corn relish. If there’s a recipe you’d like to share, please feel free to do so in the comments section below! Or, join us in our Facebook group—Farm the World: The Community.

Happy Pickling!

Regrow These Vegetables in Your Kitchen

By Catherine Winter

Chances are you’ve noticed that food is getting more expensive, especially during the winter months. Here in rural Quebec, a head of broccoli or cauliflower can run $7 in January or February, and don’t even get me started on how much lettuce or avocados can cost. I was spoiled while living in Toronto, having access to all manner of cheap vegetables year-round, but when you’re eking out an existence in a cabin in the woods, and there’s only one grocery store within 30km to fall back on, a bit of frugal ingenuity is in order.

It’s said that necessity is the mother of invention, but it’s also incentive to do some research about which vegetables can be re-grown on a countertop. It’s really quite startling to see just how much can be grown from leftover scraps: all you need is water, and a sunny spot to place the plants, and within a week or two you’ll have a fresh batch of edibles to enjoy.


Root Vegetable Greens

Do you like fresh greens? If you do, you’ll be happy to know that it’s incredibly easy to re-grow all manner of root vegetable greens from scraps.
When you’re trimming turnips, rutabagas, radishes, or even kohlrabi for roasting (or however other way you’ll be using them), make sure you leave about half an inch of flesh beneath the upper knob where the greens used to be.

You’ll then place these in a shallow container, add a little bit of water, and place in a sunny spot. Within a week, you’ll see noticeable green growth! Just make sure to refresh the water often so it doesn’t get slimy and manky.


Cabbage, Lettuce, and Fennel

You can use the same technique as that used above, but you’ll be placing a good couple of inches’ worth of rootstock into a glass or small cup of water. Pour an inch or so of water into the container (again, change it out daily), and make sure to put it in a spot where it’ll get direct sunlight.

Green Onions

Spring Onions (Scallions) and Leeks

Their roots are really cute, aren’t they? Like mini Cthulu tendrils.
When you use these onions, chop off the green parts but leave at least an inch of white bulb above the frilly roots. Place these in a clear drinking glass and add water (change it often, yes) and watch it grow.

These—and leeks—can re-grow several times over, as long as you’re diligent about keeping the water refreshed. Also, the reason why you’ll put them in a clear glass is so light can get right to the roots.

In addition to helping your grocery budget, re-growing these vegetables can go a fair way towards satiating your need to garden while there’s still snow on the ground outside. Most of us champ at the bit to get out there and GROW STUFF and find it difficult to wait for the big thaw to happen, so this can keep us occupied in the interim.
Growing cucumbers and sweet potatoes in your bathroom also helps.
…I’ll write about that next week.


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Mice Will Play: Lessons in Seed Storing

By Catherine Winter

There are a few basic truths about living in a rural area: dining options tend to be limited (no going out for Ethiopian or Thai food at 3 a.m.); serenity will be disturbed by camping aficionados on summer holiday; and you will have mice in the house at some point.

They’re not as much of a nuisance in summertime, since there’s plenty to eat outside, but they will certainly find their way indoors once the weather turns cold. Since I no longer have a cat (RIP Callie and Aylwyn), my mousey housemates have gotten a bit bolder, and have been venturing into places they wouldn’t have dared to go before. Case in point, I discovered yesterday that the little monsters have somehow gotten into what I thought was a secure cupboard, and helped themselves to some of my vegetable and herb seeds.

My heirloom, organic, sacred-to-me seeds. Not cool, mice. Not cool at all.


Storage Solutions

I’m of the opinion that every setback is an opportunity for learning and growth, and the lesson I learned this past weekend (Happy New Year!) is that my current method of storing seeds just doesn’t cut it. The mice chewed through plastic containers that were holding my paper seed envelopes, so I’m going to have to take more extreme measures and transfer my remaining seeds—and others I’ll purchase in future—into glass storage containers.

For small batches of seeds, I think that clearly labeled test tubes are the way to go, and then I can store those in wooden boxes. Hey, if it works in the Svalbard seed vault, it’ll probably be just fine for my homesteading needs, right?

Related: New Year, New Opportunity to Start a Community Seed Bank


When I do my big seed order at the end of this month or the beginning of February, I’ll likely order a couple of boxes of glass test tubes so I can store the seeds properly. Until then, I picked up some glass spice jars from the grocery store: they can hold what’s left of my seed stash and will hopefully keep the furry little jerks from raiding my seed stash from now on.

Permaculture really is about working with the land and environment in order to cultivate a symbiosis, but it also takes into consideration the other life forms with whom we share living spaces. I plant alliums like chives, leeks, and garlic around my garden beds to dissuade deer and rabbits, for example, and protective cloth goes over the brassicas to keep the cabbage moths at bay.

Although I’ve tried to seal most cracks and such in my home, and use mint oil to fend off the mice, it’s inevitable that a few will get overzealous and make their way into my cupboards. Humane traps are great, but removing temptation entirely by storing things in glass and metal is probably the best action I could take.


How about you? How do you keep your seeds and stored foodstuffs from being gnawed upon? Share your tips with us in the comments section!

Rustic Yule Dinner

By Catherine Winter

There have been many years in which I have cooked for an army during the holidays, whether it was a mountain of latkes, brisket and sufganiyot for Hanukkah, or turkey with stuffing and all the side dishes in the world for Christmas luncheon, but the past few years have been softer, quieter. Relatives do the majority of the cooking for massive Christmas get-togethers, while I just put together a Yule (solstice) dinner for two to four people.


This time of year is quiet and sacred for me, and is usually a time of reflection by the fireside while snow falls softly over the forest nearby. Ancestors are honoured, and so the foods I make for Yule dinner honour them, in my own way. Crispy potato pancakes for both my Slavic and Sephardic ancestry, topped with gravlax or roe for the Swedish and Dane bloodline. Pan-fried Brussels sprouts, pickled beets, and roasted chestnuts usually make an appearance, and since I’ve been living in Quebec for the past five years, my own version of tourtière is served as the main dish. The genii loci seem to nod their approval, at least, even if I skip the cloves and cinnamon in favour of summer savory and thyme.


Not normally a dessert person, I tend to serve the roasted chestnuts an hour or two after the main meal has been eaten, accompanied by local cheese and whatever fruit I can get my hands on, out here in the wild. This year I’ll also bake a small lemon and poppyseed drizzle cake, both because I crave lemons in wintertime, and because MK was kind enough to give me a Meyer lemon and so help me I am going to use it for something special.

Unlike the formal dinners of my youth, this is a very human, gentle meal that’s eaten where all are most comfortable. Sometimes this has been at the dining table, other times it’s been like a picnic, sprawled by the fireside in a nest of blankets. When it’s -30C outside, hearthside is a rather glorious place to eat, believe me. There will be candles, a plate set aside to honour those not present, and appreciation for the fact that the light will soon return.

meat pie

Catherine’s Not-Quite-Tourtière


Pie Crust

I use Anna Olson’s gluten-free pie crust recipe and just omit the sugar:

2 cups brown rice flour
1/2 cup tapioca starch
1/2 teaspoon salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites

pie shell

Preheat your oven to 375F.

In a large bowl, combine the rice flour, tapioca starch, and salt. Cut the cream cheese and butter into half-inch pieces, and use a pair of knives or forks to cut them into the dry ingredients until a crumbly texture starts to form. In another bowl, beat the eggwhites until they’re frothy, then add to the dough, mixing well until a softer, more homogenous dough forms. Split this into two balls, flatten them into discs, wrap in plastic or waxed paper, and freeze for 40 minutes or so.

Once chilled, take one disc out of the freezer, and roll out between a couple of sheets of parchment or waxed paper until it’s about 12 inches in diameter. Flip this onto a greased 10- or 11-inch pie plate, and remove any paper from it.
Fill it with pie crust weights or dry beans, and bake for 8-10 minutes to firm it up. Remove from the oven, pour out the beans or weights, and set aside to cool for another 10 minutes or so.

Root veg


This is a perfect opportunity to use some of the root vegetables that have been in storage since the last harvest.

2 tablespoons good olive oil
1 cup finely chopped onion
1 carrot, peeled and diced
1 medium turnip, peeled and diced
1/2 rutabaga, peeled and diced
1 small sweet potato, peeled and diced
2-4 cloves garlic, chopped roughly
1 pound mixed organic ground meat (I use a combination of beef, chicken, and pork)
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried summer savoury
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 cup chicken stock
2 tablespoons flour (I use gluten-free)
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas

Heat the oil in a large skillet on medium heat, then add half the onions. Stir frequently until they start to go translucent, then add all the root vegetables and chopped garlic. Sprinkle half the salt, pepper, garlic powder, and herbs over them, toss them well, and sautee the lot until the vegetables begin to brown and soften. Remove from heat.

In another pan, repeat the process with the remaining onion, and when it softens, add the ground meat mix and the remaining herbs and spices. Stir well, and continue to cook the meat until it’s almost cooked through. Drain the juices into a smaller saucepan, then combine the meat and vegetables in a large bowl. Add the peas and corn, and mix well.

Take the saucepan with the juices in it, add in the butter, and melt that on medium-low heat until the butter melts. Stir the flour in bit by bit, stirring it gently until it browns and cooks through, then whisk in the chicken stock. Keep whisking this thoroughly until it thickens into a wonderful gravy, making sure to get rid of all lumpy bits, then pour it over the meat and veg mixture in the large bowl, and stir it all together well.


Transfer this mixture into the pre-baked pie crust bottom, and use a spatula to spread it around evenly. Then remove the other pie pastry from the freezer and repeat the rolling-out process. Once flattened nicely, cover the meaty mixture with it, pressing firmly around the edges to create a good seal. If this pastry is large enough, you can even fold it over the edges.
Then, use a knife to cut a few holes in the pastry top to allow steam to escape.

Brush the top of the pie with a bit of beaten egg or melted butter, pop it into the oven, and bake for about 40 minutes, or until the pastry is a lovely golden colour. Remove, and allow to cool for 10 minutes or so before serving.


By Catherine Winter

As I write this, it’s -23C outside. The sun set shortly after 4pm, and I’ve been huddled beneath blankets half the day, wearing fingerless gloves as I typed. It’s very obvious that the solstice is just a few days away, and these few days and nights leading up to Yule are cold, and dark, and long. It’s on evenings such as this one that I appreciate a warm drink to wrap my hands around and sip, as it feels cold enough outside that the stars themselves may crack and shatter.

Glögg is a gorgeous mulled wine that’s easy to put together, wonderful to drink (and share with others), and since it’s packed with anti-oxidants that can help you fight off winter colds and flus, it’s also good for you!


Ingredients and Supplies:

A small linen or muslin bag for your spices
2 x 750 ml bottles of decent red wine
2 cups of brandy
A small organic orange (like a clementine), sliced thinly horizontally
1/2 cup brown sugar, or 1/3 cup honey, or 1/3 cup maple syrup
2-3 cinnamon sticks, broken into large pieces
8 cloves (whole)

Optional Garnishes:

Whole blanched almonds
Sweetened dried cherries or currants


Place the cinnamon sticks and cloves in your spice bag and tie tightly.

In a large soup pot on medium heat, combine the wine and brandy, then stir in the sugar until it dissolves. Toss in the spice bag and orange slices, then turn the heat down low and heat it for 30-40 min so the spices really have a chance to steep. Don’t let it boil or it’ll taste burnt.

Once warmed, place a scant few almonds and cherries (or currants) in mugs and then ladle the hot liquid over them. If you like, place one of the orange slices in there as well. Make spoons available so people can scoop out and eat the boozy nuts and berries as they sip this glorious, warming drink.


Book Gifts for Plant Lovers

By Catherine Winter

The holidays are approaching quickly, and it’s more than likely that you have a few green-thumbed loved ones to buy for this year. Whether they’re into permaculture gardening techniques, foraging/wildcrafting, herbal medicine, or just the basics on how to keep a single tomato or basil plant alive, we’ve got you covered. Below is a list of favourite books, recommended by our contributors, friends, neighbours, family members, and community gardeners/farmers. Happy growing!

Backyard Farming, Permaculture, & Homesteading

As more people take to growing their own produce, backyards (and even front yards) are being transformed into lush food forests. Novices and seasoned gardeners alike love to learn new growing methods, and these gorgeous books are packed with knowledge that can help feed families for generations to come.


Paradise Lot, by Eric Toensmeier and Jonathan Bates (Two Plant Geeks, One-Tenth of an Acre, and the Making of an Edible Garden Oasis in the City)


The Backyard Homestead, by Carleen Madigan

Permaculture by Bill Mollison

Garden Primer by Barbara Damrosch

Grow Your Own Fruits

Grow Your Own Fruits and Vegetables, by Ian Cooke


All About Raising Chickens and Ducks

Few things are as glorious as fresh eggs, especially when you gather them from your own coop. If the people you’re buying for are thinking about raising chickens and/or ducks, these books can help.

Chicken Whisperers

The Chicken Whisperer’s Guide to Keeping Chickens, by Andy Schneider and Brigid McCrea

Fresh Eggs Daily

Fresh Eggs Daily: Raising Happy, Healthy Chickens…Naturally, by Lisa Steele

Raising Ducks

Storey’s Guide to Raising Ducks: Breeds, Care, and Health, by David Holderread

Herbal Medicine

Herbalism and Natural Healing

Herbal medicine has always been a mainstay of natural health and wellbeing, and as more people turn back towards more holistic healing methods, resources such as the books below are becoming mainstays in many homes. These are some of our favourite herbalism books: hopefully they’ll become yours as well.

Gladstar Medicinal Herbs

Rosemary Gladstar’s Medicinal Herbs: A Beginner’s Guide: 33 Healing Herbs to Know, Grow, and Use

Earthwise Herbal

The Earthwise Herbal, volumes 1 (Old World Medicinal Plants) and 2 (New World Plants), by Matthew Wood

Plant Healer's Path

The Plant Healer’s Path: A Grassroots Guide For the Folk Herbal Tribe, by Jesse Wolf and Kiva Rose Hardin


The Herbal Medicine-Maker’s Handbook: A Home Manual, by James Green

Organic Medicinal Herb Farmer

The Organic Medicinal Herb Farmer, by Jeff and Melanie Carpenter

Yoga of Herbs

The Yoga of Herbs by Dr David Frawley and Dr Vasant Lad (Ayurvedic)


For Foragers and Lovers of Wild Edibles

When it comes to foraging and wildcrafting, it’s really best to get books for the recipient’s bioregion. Few things are as devastating as finding spectacular wild edible and medicinal plants in a beautiful book, and then discovering that they live on the opposite side of the country from where you are.

Edible & Medicinal Plants of Canada

Edible and Medicinal Plants of Canada by Lone Pine Publishing


Northeast Foraging, by Leda Meredith


Midwest Foraging by Lisa Rose


The Deerholme Foraging Book: Wild Foods and Recipes from the Pacific Northwest, by Bill Jones


Preserving the Harvest

Once a person has gone through all the work of growing their own food, it’s time to preserve all that glorious abundance for the colder months. Canning, pickling, fermenting, dehydrating, and freezing are just a few methods that can be used to put food by, and these techniques are both important to learn, and a lot of fun! Besides, who doesn’t love to open a can of summer-ripe peaches or tomatoes in February?

Ball Canning Book

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Food in Jars

Food in Jars: Preserving in Small Batches Year-Round, by Marisa McClellan

Canning New Generation

Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry, by Liana Krissoff



Trifle with Love

By Catherine Winter

There are few desserts as simple, and yet as satisfying as a trifle. It can be whipped together in just a few minutes, but is a perfectly elegant centrepiece for any holiday dessert table. Best of all, you can adapt it to any dietary restriction or preference, whether it’s gluten-free, vegan, dairy-free, or wholly raw.

When it comes to putting together a trifle, the sky is the limit. The classic arrangement is layers of alcohol-laced pound cake or ladyfinger biscuits alternating with layers of vanilla pudding, mixed berries or sliced fruit, and topped with whipped cream, but honestly? Make it your own!

Chocolate Trifle

Whip up some vegan coconut cream and alternate that with layers of peach slices and ginger cookies, or alternate layers of wafers with chocolate pudding, nuts, and malted chocolate balls.

‘Tis the season to be creative with delicious foods, right? What will you trifle with this season? Let us know in the comments section!

Pflaumenkuchen, plum cake, German plum cake, plum cake recipe, German cake recipe, Christmas recipe, Christmas dessert, Yule dessert, Jul dessert

Pflaumenkuchen (German Plum Cake)

By Catherine Winter

My mother’s side of the family is a mix of German, Scandinavian, and Slavic, so our holiday traditions incorporated aspects from a number of different countries and cultures. Every year, we could look forward to the ritual of advent candles being lit, evergreens decorated (both indoors and outside!), and we could also rely on the exact same foods being served every single year. I enjoyed the gravlax, winced at the rotkohl, and always looked forward to what would become one of my all-time favourite desserts: this plum cake.

Pflaumenkuchen embodies everything I love in a dessert, particularly during the holidays. As I don’t have much of a sweet tooth, the plums’ tartness counteracts the sugar in the crust, and a single slice of this cake tends to have more fruit than pastry in it, which is just exquisite. Every time I bake it, I consider that we may indeed be fortunate to be able to buy armfuls of fruit at the grocery store year-round, but with the scarcity that would have existed during the winter in bygone eras, a cake like this—packed with butter and fresh fruit—would have been incredibly precious to my ancestors.

As such, it is quite perfect for a special holiday meal, and shared with loved ones.

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3 pounds of dark blue/purple plums: prune or empress, pits removed, halved if small, quartered if larger
2 cups of whatever flour you like best
1/2 cup granulated sugar
1 teaspoon baking powder
A pinch of salt
1⁄4 cup butter or Earth Balance
1 egg, beaten (or equivalent vegan egg substitute)
1 teaspoon almond extract
1/3 cup milk (approximate, and milk can be dairy, soy, or almond)
1 additional tablespoon sugar mixed with 1 teaspoon of ground cinnamon for sprinkling on top

Preheat the your oven to 350 degrees F. Mix the dry ingredients together in a large bowl, then cut the butter in with a fork. Do not blend too well at this point.

In another bowl, mix the egg and the almond extract together, then add the milk bit by bit, whisking thoroughly, until you have 3/8 of a cup of wet ingredients. Using a spoon, blend this mixture into the dry ingredients, then work them together with your hands, forming a soft dough. Should you find that the dough sticks to your hands quite a bit, add a tiny bit more flour as needed.

Making plum cake

Grease a 9 x 12 baking pan, and then use your hands to spread the dough across it, forming an even crust. If you have a bit of extra dough, just work it up the sides of the baking pan to form edges. Press the plum halves into the dough so that said dough pushes up between them a little bit, then sprinkle each with a pinch of the cinnamon sugar.

Bake for approximately one hour, or until the crust has gone just golden and the plums are fork-tender. Note that the plums will turn a deep magenta hue as they bake, and if you leave the cake in the oven too long, they’ll leak a lot of juice into the crust. You want the crust to be a bit soft, and the plums still maintaining integrity.

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Remove from the oven and allow to cool for a good 30 minutes or so before serving. Cut into squares or slices, and serve as they are, or with a generous dollop of whipped cream or custard on top.

This really is a gorgeous dessert to have after Christmas/Yule dinner, but it’s just as wonderful for breakfast the next day.

Fröhliche Weihnachten/God Jul!




soup, broth, bone broth, cup of soup, healing broth, healing bone broth

Bone Broth: A Nutrient-Dense, Healing Elixir

By Catherine Winter

Many people are discovering the wonders of bone broth, and with good cause: not only is this soup immensely soothing when you’re under the weather, it’s one of the most nutrient-dense foods you can eat. Bones from animals that have been raised ethically (namely on organic feed and grass, and free-range living conditions) contain a startling amount of vitamins and minerals. By first roasting and then simmering those bones in water, all that goodness is leached out of them, and in turn, can be consumed by you.

Among the many benefits of bone broth, which include strengthening one’s immune system and promoting overall gut healing, it’s also ideal for reducing stress. When consumed mindfully, savouring each sip and picturing it healing one’s body, it becomes more than just a nourishing drink. It helps one stay in the present moment, which is as good for one’s emotional wellbeing as one’s physical health.

soup ingredients, soup vegetables


3-4 pounds of beef bones: assorted meat and marrow bones are ideal. You can also toss in chicken bones, chicken feet, turkey wings… whatever you have on hand.
1 large onion, peeled and chopped
1 large carrot, peeled and diced
1 celery stalk, diced
1 large bunch of green onions, chopped
3 garlic cloves, peeled and smashed
2 tablespoons apple cider vinegar
1 pinch of summer or winter savoury
1 teaspoon parsley
Sea salt

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Preheat your oven to 350 degrees. Place the bones in a heavy glass or ceramic baking dish and roast for about 45 minutes. The marrow should have softened or melted by this point, and that’s good! Pour the bones and any melty drippings into a large stock pot or slow-cooker.

Toss in the vegetables and herbs, and cover with about 2 inches of water. Add in the cider vinegar and a bit of salt. Bring to a boil, then reduce to a low simmer for 6-10 hours. If you’re using a crock pot or slow-cooker, you can leave it for up to 24 hours. The longer you let this simmer, the more nutrients will be drawn out of the bones, and the flavours will develop beautifully.

Once done, allow to cool slightly and then strain through cheesecloth into another pot. Place this in the fridge until the excess fats and oils congeal into a thick mass on top, and scrape that off. (Reserve that fat: you can mix it with seeds and set it out in mesh bags for your wild bird friends.)

If your broth has gone gelatinous, don’t worry! That’s a good thing. It means that a lot of collagen has been drawn out of the bones, which is great for your own bone, joint, and muscle health. The broth will return to a liquid state once you’ve heated it up, and you can adjust the salt to taste before drinking it.


saving seeds, holding seeds, preserving seeds

How to Save Your Seeds

By Catherine Winter

As desperately as we try to cling to summer, especially since it’s so fleeting here in Quebec’s zone 4, the signs of autumn’s arrival are all around us. Trees are losing their leaves, and the temperature has dropped down to near freezing at night, so we’ve had fires blazing in the woodstove almost every evening. Summer is indeed coming to a close, which is prompting me to get off my arse to collect seeds for next year’s garden.

If you’ve grown some varieties that you really love, be sure to save a bunch of their seeds, both to grow again next year, and to trade with your friends/family. One cannot have too much biodiversity in one’s own vegetable garden, and it’s always wonderful to discover new varieties that those close to you have grown and love.

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Tomato Seeds

To save seeds from both cherry and full-size tomatoes, scraped the seeds out and place them in a very fine sieve. Rub gently to remove as much pulp as you can, and alternate between that and running them under water to rinse the pulp away. After you’ve done that, put the seeds in a clean jar filled with about half a cup of room-temperature water, and seal with the lid. Place that in a cool, dark cupboard and shake gently a couple of times a day. In about a week, you should see bubbles forming, and most of the seeds will have sunk to the bottom: those are the viable ones. Any of the floaters will be infertile, so toss those into the compost bin.

Rinse the viable seeds in your sieve again, then place them on a piece of paper to let them dry. After a day or so, you can either remove them from the paper and store them in a paper or glassine envelope, or store that entire piece of paper in a larger kraft paper envelope: come springtime, just tear or cut the paper into pieces with the seeds left in place, and plant the seeded paper directly into your soil.

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Beans and Peas

If you’ve discovered some fabulous varieties of beans or peas and would like to grow them again next year, that’s awesome: they’re incredibly easy to save. Just let some pods mature fully and dry in the sun as much as possible. Once the skins have started to shrivel up a bit, pick them and put them in a basket or paper bag for a week or so to dry out a bit more.
Then pop the beans/peas out of the dried casings and store them in paper envelopes or glass jars until next planting season. If they’re climbing varieties, you can even grow them indoors over the winter on strings or mesh hung over a sunny window.

Related: Create a Community Seed Bank

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Pumpkin and Squash Seeds

You know those slippery, gooey innards that squash and pumpkins have? Pick as many seeds as possible out of that mess, and then place them in a colander or other strainer. Rinse them as clean as possible, then spread them on a screen (like an old, clean window screen) to dry in a warm place for a week or so. Place in a paper bag and store in a cool, dry place until you’re ready to plant them again.

(Be sure to save extra if you’d like to roast them as snacks, because who doesn’t love those, really?)

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Melon and Cucumber Seeds

Use the same technique as for the pumpkin and squash seeds, but try to harvest them from a plant that you’ve allowed to mature for as long as possible out in the garden. Seriously, wait until the thing is close to rotting before you harvest them. Why? Because the seeds within actually get more fertile and viable the longer leave the fruits attached to their stems. If you elevate the fruits on rocks or bricks (or even suspended via some fetching old stockings), the air circulation will delay their decomposition. Once the skin hardens, you’ll know the seeds are at their best and are ready to harvest.

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Herb Seeds

Since herbs—whether medicinal or culinary—tend to have tiny little seeds, the best way to collect them is the brown paper bag technique.

Let a couple of plants mature and go to seed, and once the seed heads are drying nicely in the sun, pop paper bags over them and tie them securely in place with some twine. Use scissors or a knife to sever the stem a handspan or so beneath the twine, then hang the bag upside-down in a dry place. As the plant dries within the bag, the seed casings will shrink, releasing the seeds into the bottom of the bag.


After a couple of weeks, shake the bag well to release as many seeds as possible, then cut the bag open and pour the seeds into envelopes.

Keep your seeds in a cool, dry place away from direct light and any form of moisture, and you’ll have a plethora of plants to play with next spring!


Photos via Unsplash and Wikimedia Commons