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.

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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.

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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...

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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.

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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.

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

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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. 

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“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)

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