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Creating Kraut

By: Janie Ray Prichard   I used to spend most every summer in late July or early August, harvesting the cabbage from my Channing, TX garden and making sauerkraut in my beautiful 5-gallon crock from Marshall Pottery, and my father-in-law, Rondy Ray, a long-time ranch manager and cowman, was often my sous chef, pounding the … Continued

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Eating Fresh Into Fall: Basics of Preservation

Just because the seasons are changing doesn’t mean you have to give up your local produce habit. It just means you’ll have some planning and prepping to do. The end of farmers market season has come, but you still have a chance to stock up on all the Llano Estacado’s best. It’d be nice if saving … Continued

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