Seed to Pantry
Welcome to Seed to Pantry, your home for safe food preservation techniques, backyard gardening exploration, easy and creative recipes, and suburban homesteading ideas and tips.
Join us with your real food canning, cooking, and fermentation projects as we
Grow * Preserve * Savor
Read the Blog
It seems to happen every year; my tomato seedlings bolt for the sky. Of course, this means I end up with tall, leggy seedlings. Leggy seedlings are less likely to grow into strong, producing plants.
Preserving food at home is probably as old as humanity itself. But that doesn’t mean that the old way is always the safe way. No one wants to get sick from home canned foods. So how do you determine if your canning process is safe? Start by considering these guidelines.
Ciabatta is a soft Italian bread, often used to make paninis. We base our version on a traditional sourdough starter, giving the Ciabatta a tangy flavor.
Mulligatawny soup is an Indian inspired British chicken soup. Our vegan version uses items already in your cupboard; warming spices, tomato, and yellow split peas or dal.
A bowl of soup is as comforting as a well-loved sweater. And it’s easy to make your own mouth-watering healthy soups; just follow these 7 secrets!
Santa, and all his elves, would love some freshly baked popovers on Christmas morning!
German stollen, with an almond paste filling, is basically a bread version of light fruitcake. There’s plenty of raisins, dried fruits, and nuts, all wrapped in a slightly sweet dough.
We always make cereal snack mixes over the holidays. Sometimes they are a bit sweet, but usually we indulge in this salty and savory combination.
Tamale Pie is a comfort food casserole at its best. Here we use a lentil-brown rice mixture instead of traditional ground beef. A good Meatless Monday choice.