Food

Our forebears knew how to put sunshine in a jar. You can too.

This sweet and spicy pepper jelly is a perfect accompaniment to a cheese and charcuterie platter.

Barb Vivian’s jams, jellies and sauces are a staple at local farmers’ markets. This mild chili sauce is named for her mother-in-law.

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.

Vegetable grower extraordinaire Karen Hollingshead uses galvanized steel raised beds and water troughs to hold her 35 varieties of tomatoes and other gems.

Appetite for adventure: Moveable feasts and sweet diversions.

In the dark cloud of the pandemic, a silver lining for small farmers.

Summer’s new normal: Shopping shifts, beer pie – and the rise of the takeout menu.

How I learned to find and cook spring’s local bounty.

After your foraging trip, try this fettuccine dish to celebrate.

Diets high in plant foods like microgreens have been shown to reduce certain heart disease markers.