NEW! Preserving for the Perplexed webinar series

asparagus and strawberries in companion planting bed

Subscriber First Name, preserve your bounty and reduce waste!

Preserving questions got you in a pickle? Want to add more fun to your fermentation? Take a trip around the world with us, and learn to make the coolest condiments.

Tune in for our free new zero-waste webinar series, Preserving for the Perplexed. With DIY preserving, you’ll avoid single-use containers, save money, control your own ingredients... and have a ton of fun! We'll have you laughing all the way to perfect preserves.

Check out a preview!

Join us for the entire series, or choose the individual sessions that strike your fancy:

Pickles - June 6 @ 7pm ET
Yogurt - June 13 @ 7pm ET
Chutney & Salsa - June 20 @ 7pm ET

In hybrid video/webinars, our team of Paula Brownlee, Jen Dufner, and Mike Neese will guide you through easy techniques, share their favorite recipes, and answer your questions.

Learn Mike’s secret Appalachian family pickle recipe (and find out what the in-laws think of it), Paula’s quintessentially English rhubarb chutney, and Jen’s signature peach habanero salsa. Plus dairy and vegan yogurt!

The preservers are joined by our "expert tasters", Sarah Cohen from Route 11 Chips and Clare Turner from Virginia Chutney Co., vetting the end results and cracking jokes. (With bonus cameos from Sarah’s dogs, who might have a future in film.)

Preserving for the Perplexed is funded by a grant from the Virginia Department of Environmental Quality and produced in partnership with the City of Winchester.

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Update from the Woodland…

Last weekend, our team braved the heat to help plant a native woodland garden for Blue Ridge Wildlife Center’s wildlife ambassadors.

All ages and species participated, although some only supervised. Like Jasper here, we can’t wait to see the plants grow!