Living Against the Current

Living Against the Current Resilient Living // Beekeeping // Practical Skills

Honey and associated artisan products from our s

09/07/2026

Turning simple ingredients into something worth reaching for again and again.

Sweet dates, our own honey, tangy mustard, and a few simple ingredients come together to make a homemade honey date mustard that’s perfect for just about anything!

Less store-bought. More homemade.

09/06/2026

There’s something pretty satisfying about walking into the garden each day and coming back with a basket full of food.

Growing our own food means eating with the seasons and preserving what we can.

And tomorrow… we’ll do it all over again.

09/05/2026

Revived my starter and back at it!

09/02/2026

Kohlrabi makes a great kimchi-style ferment because it stays wonderfully crisp while absorbing all those spicy, salty, garlicky flavours.

Fermenting also preserves the harvest while adding beneficial bacteria and a whole lot of flavour.

A tasty way to turn an abundance of kohlrabi into something completely different!

09/01/2026

Thai chili, onion and garlic. A little salt and time. That's it... fermentation is magic!

08/31/2026

First food run in the freeze dryer!

Garden-roasted tomatoes, our own venison, and local sweet corn—all getting preserved for future meals. Nothing beats filling the pantry with food we’ve grown, harvested, and sourced locally.

08/30/2026

Roasting tomatoes brings out their sweet flavor. A little time now allows for the best sauces and soups all winter long!

08/29/2026

Meals that start in the garden

08/28/2026

It finally happened!

08/27/2026

Turning fresh cucumbers into spicy fermented pickles. Thin-sliced, crunchy, tangy, and packed with flavour from a little time and fermentation.

One of my favourite ways to preserve the garden harvest!

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Orangeville, ON

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