Making Friends with Ferments

I’m excited to be teaching a free workshop, Making Friends with Ferments, on March 4 at the 8th annual Free the Seeds. Learn more at
One of my favorite spring-transition traditions in Montana is Free the Seeds, a free, daylong seed giveaway and workshop fair that teaches about real seeds, real food, and real skills. I’ve been teaching workshops at the event for several years and am excited to be back in person for the 8th annual Free the Seeds on March 4.

As I share this week in my Twice as Tasty column for the Flathead Beacon, my Making Friends with Ferments workshop is just 1 of 27 on the day’s schedule for this year, with the others ranging from garden plants and skills, to keeping bees and chickens, to topics aimed at this year’s theme: cultivating community.
Learn to make more about making friends with ferments


Spring Asparagus Pickles

Join me at two free pickling workshops this month. Learn more at
Pickling asparagus. Photograph by Andrea Getts.

As I note this week in my Twice as Tasty column for the Flathead Beacon, in my world, spring means pickling workshops. I’m offering two free workshops in the upcoming week: a virtual presentation and demonstration on March 6 and an in-person talk with samples on March 10. I hope you can join me. Learn more about these workshops in my column.
Learn to make Spring Asparagus Pickles

Twice as Tasty Turns 5

Twice as Tasty hits the big 5 this month! Read more about what’s new with
It’s been 5 years since I began the Twice as Tasty blog, and what a journey it has been. What started as a fun hobby creating a series of recipes read by a handful of friends has led to a shift in my writing and editing business—and it’s growing every day.

Thanks for being part of the adventure. The more you read, the more I research ideas, share new recipes and techniques, and write on the blog and for other publications.
Read more about what’s new with Twice as Tasty

Prepare to Pickle

Pickling lets you extend the life of almost everything you grow. Learn more at
Pickling lets you extend the life of almost everything you grow. You can pickle and eat your creation quickly, or you can let the jars sit for weeks to slowly preserve and flavor the produce.

As I mentioned while describing the pros and cons of pickling, the process, whether using vinegar or salt brine, safely preserves low-acid foods and can be varied to incorporate your favorite flavors and the size of your harvest. Pickling is a preservation technique but not a storage one; you need to pair it with canning or refrigerating. Some tips and tricks will help you successfully make pickles.

Read more about preparing to pickle