Tips

To freeze sweet corn, you need to cook it first. To keep from over-cooking it, cool it quickly in cold tap water, then ice water. Strain excess water, then bag, seal and freeze.

For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than dried. Each herb is slightly different, but a starting formula is: ¼ teaspoon powdered...

Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

Fresh cuts of pork, like roasts, chops and tenderloin, can be kept well-wrapped in the freezer up to six months. Well-wrapped ground pork can be kept for about three months in the freezer.

Freeze pork chops in marinade. This saves time when you thaw them for the grill and makes for a tender, flavorful dinner!

Add more protein to your bread by mixing 7 cups of wheat flour with 1 cup of soy flour. It doesn’t change the baking qualities of the flour and gives your bread a longer shelf life. 

“Do your homework and know what you are getting yourself into. (Farming) is not for the faint of heart. You’ve got to have a passion for it." (Lowell Neitzel)