Hello and welcome to Beets ‘n Basil!
From homegrown recipes to gardening tips and fermenting experiments, this blog is all about embracing the joy of fresh food and a greener lifestyle. Whether you’re new to the world of gardening or just getting started with homemade foods, I invite you to join me on this journey. Let’s cultivate, create, and learn together as we celebrate the beauty of simple, homemade food.
Newest Recipes and Posts
Here, you’ll find my newest fermenting experiments, recipes rooted in fresh ingredients, diy household items, and tips for growing your own food.
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Freeze Dried Chicken Bouillon
One of my favorite things to make with my freeze dryer is spice and seasoning mixes freeze dried liquids and herbs. I am slowly starting to replace my pantry staples with homemade versions, sometimes healthier, sometimes maybe not but I always know what’s in my food and I want that. I am definitely still learning…
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BBQ Spice Rub
In our house, summer means long evenings outside, digging around in the garden, and the smoky scent of something delicious coming off the grill. It also means that I am off the hook for half of the dinner duties too! This BBQ spice rub is a great on steaks, tri-tip, chicken, and pork. It’s also…
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How to Make Lemon Powder from Lemon Rinds
If you’re looking for creative ways to reduce food waste and add a burst of citrus flavor to your cooking, lemon powder is a must-try! Made from dehydrated lemon rinds, this zesty powder can be used in spice blends, marinades, soups, baked goods, and more. Plus, it’s a simple and rewarding way to preserve lemons…
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Fresh Herb Chimichurri
I built a raised bed out of old pallets it’s where I grow most of my herbs. This year I have not been able to keep up with them so I’ve been looking for more ways to use up and/or store the excess. Being able to preserve, dry, and freeze my herbs to extend their…
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Basic Sauerkraut
Fermented foods have been around for centuries. Sauerkraut is thought to have been introduced to China around 200 BCE during the building of the Great Wall. It was originally fermented with white wine as a food source during the non-growing season. Genghis Khan then brought it to Europe about 1000 years later. When sauerkraut was…
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Fermented Jalapeño Honey
Peppers have been the easiest plant for us to grow and this year we had so many I couldn’t keep up with processing them. I’ve pickled peppers, fermented and roasted peppers for hot sauce, froze them, smoked and dehydrated them for pepper flakes, paprika, and chili powder, and stuffed them for meal prep. I am…
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Easy Basil Parsley Pesto
Basil is an easy herb to grow year-round indoors using a hydroponic system. Fresh basil grows quickly, elevates any dish, and has a robust peppery flavor. Parsley is a prolific grower and although the flavor is not super string, it has great health benefits. Combining these two herbs to make a basil parsley pesto into…
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Homemade Wood Wax
One of my goals for this blog is to share easy recipes anyone can make at home with simple ingredients. We recently bought wooden utensils and I noticed they dulled quickly and started drying out. I know there are tons of wax products out there that you can buy but I decided to make my…
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Frozen Peanut Butter Banana Cups
These peanut butter banana cups are one of my go to snacks when I am craving something sweet and salty but “kind of” healthy. With only four ingredients, they are easy to make and freeze so you have a quick sweet treat on-hand. For the bananas: I tend to use firmer bananas because I prefer…
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Homemade Mayo
Mayo is probably the easiest condiment to make; the secret is using an immersion blender. This recipe is simple and creates a thick and creamy mayo from a few simple ingredients. Eggs: Provide richness and act as an emulsifier, which helps to combine the oil and acid.Oil: Gives the mayo its creamy texture. I suggest…