Our spanish farm Blog 
Come with us as we share what we are up to...

Every summer, I asked myself the same question. "Why am I doing this inside?" Anyone who has ever pressure canned in the middle of August knows exactly what I mean. The kitchen turns into a sauna, every window ends up wide open and, somehow, you're still standing over a pot of boiling water while the thermometer outside is already creeping past 35°C. Loving the simple canning station Every year I promised myself that next season would be different. Then another summer came an

A few weeks ago, I opened the door to our second house, walked over to the pantry and immediately knew something wasn't right. Bath time! A few tiny droppings. That's all it took. I don't think I've ever gone from calm to mildly horrified panic quite so quickly. For anyone who stores food, finding signs of a rat is probably close to the top of the list of things you never want to discover. My first thought wasn't about the rat. It was about the hundreds of jars lining the she

July is when preserving season stops being a pleasant little hobby and starts quietly taking over the house. Harvest season is upon us! At the beginning of summer, I always feel wonderfully organised. I have jars. I have lids. I have vinegar, lemon juice and a carefully considered list of everything I intend to preserve. Then the garden starts producing. Suddenly there are cucumbers in the fridge, tomatoes ripening on every available surface and a canner permanently stationed

May always feels like the true beginning of preserving season. The garden is awake, flowers are blooming, and herbs are surging ahead. The kitchen shifts from winter cooking into that familiar rhythm of filling jars, drying trays, and making the most of what the season offers. I like May because it still feels civilized. You’re not yet knee-deep in tomatoes, courgettes, and fruit avalanches. Instead, May offers smaller, enjoyable preserving projects that help rebuild the pant

When people imagine home canning, they usually picture the nice parts. Rows of gleaming jars. A bubbling pot on the stove. Sun-ripened tomatoes becoming sauce. Shelves full of homemade food ready for winter. And yes, those parts are real. My early spring pantry What people don’t always picture is standing in the kitchen surrounded by produce that all decided to ripen at once, realizing you’ve run out of lids, and wondering why you somehow created unpaid factory work for yours

Plannig your harvest from the start

Lately, it feels like everything is getting more expensive. You notice it at the supermarket first. A few euros more here, a few there. Nothing dramatic in the moment, but over time it adds up. And if there’s one thing history keeps showing us, it’s this Food prices don’t go down. They go up. Slowly. Then suddenly. And that’s exactly why growing your own food matters more than ever. Not because you’re trying to “save money” right now. If you’ve ever built a garden, you alread

Costco’s $5.99 rotisserie chicken is more than just a tasty meal, it’s a smart way to stretch your grocery budget and boost your kitchen efficiency. Many shoppers grab one for dinner and call it a day, but with a little planning, you can turn that single purchase into multiple meals and even homemade staples like bone broth. This post will walk you through how to make the most of this rotisserie chicken, save money, reduce waste, and build a more self-sufficient kitchen. 3 fu

I brought home 10kg of apples from a local farmer and turned part of the harvest into a small batch of low-sugar apple cinnamon jam. A taste of autumn, preserved in jars.

Turn your garden harvest into jars of rich, hearty ragu. This simple recipe transforms tomatoes, zucchini, eggplant, and more into a sauce that’s perfect for pasta—and with pressure canning, you can enjoy it all winter long.

Learn how to harvest summer squash at peak ripeness and preserve your bounty by dehydrating it. A step-by-step guide for stocking your pantry with shelf-stable squash all winter long.

If you’ve been canning for a while, chances are you’ve grabbed a permanent marker and scribbled the contents and date right on the lid....

There’s something almost magical about walking through the corn patch in late summer. The tall stalks rustle in the breeze, the golden...

Bolognese sauce right out of the canner If there’s one sauce that deserves a spot in your pantry, it’s Bolognese. Rich, meaty, and...

Jars ready for the canner Here in Spain we have been having a long and hard heat wave for a couple of weeks, with no end in sight at the...

If you love the idea of sweet, spicy, and savory flavors coming together in a delicious jam, then Tomato and Jalapeño Jam is just what...

Go to local markets, ask the vendors. Where is the origin of the things you prepare and eat? Have they been flown from half way around...

This recipe makes 9 pints. Jars out of the canner It has been a little while since I posted, but I have not been totally idle. Lots of...

Delish jars all done! Homemade jam has a special way of capturing the season in a jar. When strawberries are at their peak, their vibrant...

Canning garbanzo beans (chickpeas) with vegetables is a great way to create a ready-to-eat, nutrient-packed meal or side dish. Whether...