Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

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Will you bake a ham for your Easter dinner? Don’t throw out the bone or the fat scraps! One of the best ham “leftovers” is the stock you’ll make with the bone and scraps.

After the big dinner, delicious sandwiches and maybe some eggs benedict for breakfast, you’re down to the scraps on the ham bone. I cut away any that might season a future casserole of scalloped potatoes and/or turnips and pack them into a zipper freezer bag to stash away in the freezer. Those tasty big bones go into the crock pot and simmer for hours.


Put the following into a crock pot:

• ham bones, plus all the little scraps of fat you cut off slices
• 1 medium onion stuck with a couple cloves
• a few stalks of celery, limp is fine
• a few whole peppercorns
• water to cover the bones


1. Put the bones and vegetables into the crock pot with water to cover, turn it to high and let it simmer all day or overnight. If it’s boiling too hard, turn the heat down some. As the stock cooks, the bones will separate at the joint — be sure to push them down and keep them covered.

2. When many hours have passed, taste just a spoonful of stock — if it’s flavorful, your stock is ready. Let the stock cool just a bit. Drain the stock through a colander into a big bowl or pot, pressing down a little on the vegetables and little meat scraps. Discard the bones and scraps.

3. Stir the stock to distribute the fat, then pour the stock into wide-mouth canning jars. You must use the wide-mouth jars; regular-mouth jars can crack in the freezer. You could also use plastic containers, but the glass protects the flavor better. You’ll see the fat slowly come to the top. The fat protects the stock from freezer burn or icing.

4. Let the jars cool to room temperature and then freeze. Just to be very safe, I leave the lids off until the stock freezes, then put the lids on. The bones from a large shank half will make about 2 quarts of stock.

Ham-Vegetable Soup Recipe

Makes about 2 quarts of soup


• A little extra-virgin olive oil for the pot
• 1 medium onion, diced small
• 3–4 stalks of celery, sliced thin
• freshly ground black pepper to taste, about 20 grinds
• 1 quart homemade ham stock
• 1 can cannellini beans, organic if possible*
• 4 cups of assorted solid vegetables in small bite-sized cuts: a mix of carrots, green beans, corn, sweet potato or whatever veggies your family likes best
• Optional garnish: a light grating of parmesan or Romano cheese


1. In your soup pot, pour a little extra-virgin olive oil to generously cover the bottom of the pot. Add in your cut onion and celery, cover, and cook gently over low heat until the vegetables are tender.

2. Season now with generous grinds of the pepper mill, but hold off the salt until the soup is ready to serve. Ham can be quite salty and you may not want to add more.

3. Now add the quart of stock, and stir well. Add the cannellini beans and then the cut-up vegetables. Slowly bring to a simmer over low heat and let cook until all the veggies are tender, but don’t cook them into mush.

4. I like to serve this soup with mini baguettes.

* Cannellini beans are white kidney beans. Remember MOTHER’s recent caution about slow-cooked beans. The organic canned beans are fully cooked. However, if you have fresh, frozen, or dry cannellinis, they must be fully cooked, completely tender.  So, you must cook these in a separate pot and drain them before adding to your soup.

Wendy Akin is a happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Beet Kraut in Jars

The word suggests a coiled energy ready to burst forth, which is exactly what this season delivers. There is a rush of unseen commotion—seed, bulbs and roots waking up under the ground, then bursting out of the earth in an explosion of green underfoot. The songs of birds, frogs and the hushed suckling of fox kits born in dens break the winter quiet.

Humans too, find themselves needing to move. We are eager to open the window to let our homes inhale the fresh vernal air and replace what is stale. We find we long for change in our bodies as well. We’ve all experienced the longing that we call “spring fever”.

Traditional Chinese medicine describes this time as one when our liver and gallbladder need to move the stagnant energy of winter. Many of the vegetables that are seasonally available this time of year support the needs of our bodies during this change. Without getting into the intricacies of the medicine, we can recognize that beets, burdock root, radishes, ginger, turmeric, parsnips and turnips are the appropriate foods to give us the verve we need in the coming months.

For me, the soul-warming root based soups no longer feel like the right nourishment, I’m ready for crisp and fresh. However, we can reinvent any of these roots for freshness and added health benefits through fermentation. So let’s ferment some beets!

The health benefits of beets are tremendous. The striking crimson color is beautiful and also part of what makes beets healthy. Interestingly, Traditional Chinese Medicine sees the red foods as blood food—nourishing, building, and keeping it moving. Western medicine, with its scientific analysis, confirms that beets improve blood flow and arterial health while reducing blood pressure. The high folate content and bioflavonoids keep our blood and bodies strong. To these things, add the health benefits of raw probiotic rich and vitamin enhanced fermented vegetables and the result is a real power food.

And as a spring bonus use this ruby kraut to color your hard-boiled eggs.

Ruby Eggs in Beet Kraut

Beet Kraut Recipe

Makes about ½ gallon

Beet kraut is as messy as it is beautiful. It is messy in the making, discoloring hands and counters, but watching the magenta brine take over the cabbage and deepen in color is magical. For extra credit beet fermenting here is another fermented beet recipe you may want to check out.


• 1 medium head (about 2‑3 pounds) cabbage, shredded
• 2 medium beets (about 1½ pounds), grated
• 1–1½ tablespoons salt


This is the simple part. This is where you finely slice your cabbage into shreds. Place in a bowl. Grate your beets and place in the same bowl.

Massage in one tablespoon of the salt. Taste - it should be like a salty chip, you should taste salt but it shouldn't be at all briny.

By now your brine will be developing. Continue to massage the veggies. (As if you are kneading bread.) When the veggies are glossy and there is a liquid at the bottom of your bowl you will begin to press them in your jar or crock. Start by putting a little of your kraut in the bottom of your vessel, press until compacted and continue until all of the kraut is pressed in the jar—air bubbles are out and brine is on top.

There are many ways to add pressure to ensure that your kraut stays under the brine once the fermentation starts bubbling.

The simplest fermentation method for a small jar batch is to use a zip-style plastic bag.

Open the bag and place in the jar on top of the vegetables, wedging it along the top edges. Fill the bag with salt-water brine until all the air spaces are filled. Seal the top of the bag.

The first day or so you will see your beet kraut get a layer of pink foam—think cotton candy. If you are using a plastic bag for the weight, it will ooze up the sides of the bag. This is our friends the LAB, eating the sugars and exhaling the CO2. A few days later, this foam can have a nasty brown muddy color with the remaining bubbles looking almost metallic. It can be alarming. Keep breathing; it is still okay—lift out your bag and rinse the bag with clean water, set aside. If you have plenty of brine, gently ladle this scum off using a clean utensil. If you are a little low on brine your best bet is to use a clean cloth to clean the sides of the jar and then return the bag to the top of the kraut.

Kirsten K. Shockey is a post-modern homesteader who lives in the mountains of Southern Oregon. She writes about sauerkraut and life—but not necessarily in that order. She’s written a complete book of Fermented Vegetables and maintains the website Fermentista’s Kitchen. Read all of Kirsten's MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Foraging for wild edibles is among one of my very favorite outdoor activities.


While you anticipate the farm fresh bounty, delve into the beautiful art of wild harvesting! It is fun to search for wild edibles in areas that are not sprayed with pesticides. (Another reason not to use chemical pesticides or herbicides.) Take a look around your own backyard. Get creative and find recipes online or create your own. There are plenty of books at our local library on wild edibles.

My dear friend and mentor, Herbalist Colleen Smith, once described medicinal weeds as “plants growing in our backyards often times so close to our back door that they seem as though they are just begging to get inside and alleviate what ails us.” Herbalists across the globe are all aware of the powerful medicinal qualities of what most people refer to as “weeds.”

So many people go to great lengths to achieve perfectly manicured lawns. I do not. My motto is that if it’s growing, it has a purpose. Invasive or not, every plant has a purpose, whether it be for pollination, erosion prevention, food for animals, insects, and people, or just for the sake of photosynthesis.  In today’s fast-paced world, it is hard not to lose our connection with nature and the understanding that we have an innate symbiotic relationship with plants and animals. We are inevitably responsible for the future of our planet.

We are so busy with the fast-paced reality and rituals of everyday life that we hardly notice the beauty beneath our feet and even worse, we see what could ultimately heal us as something that is a nuisance. Ralph Waldo Emerson said that, “A weed is just a plant whose virtues have not yet been discovered”.

Weeds around the world have been used medicinally for centuries to treat a number of ailments from headaches, nausea, menstrual cramps, labor and birth, cold and flu symptoms, and many more. Your local library should have a plethora of books on native plants and wild edibles specific to your region.

If you don’t use chemicals on your lawn, you can harvest young, tender edible weeds from your own backyard. Here are a few of my favorite edible weeds that grow in the Midwest and some throughout the United States:



Chickweed is a wonderful plant packed with nutrients. It is a common weed found in most backyards. It grows in both sunny and shady areas. If you wild harvest chickweed, make sure the area you harvest from is not sprayed with chemicals. Chickweed is high in Vitamins C, A, and B. Chickweed is packed with phytonutrients, magnesium, potassium, selenium, manganese, and zinc.

I enjoy taking nature walks with my children. They love to help me harvest chickweed because it is easy to pull! We bring it home, wash it, and make a salad with it. I make a first aid salve that works well for cuts and scrapes which combines beeswax and an oil infused with chickweed, plantain, comfrey and dandelion.



dandelion art

Dandelion has a plethora of medicinal uses. The roots are a powerful antioxidant and are a friend to the digestive system. Dandelion roots can even be roasted and used as a coffee substitute.

The greens make an excellent pesto or salad and are high in vitamins and minerals. The flowers are high in iron, beta carotene and vitamin C. Dandelion is a powerful detox herb. Aesthetically, the flowers make a nice garnish for any dish and are absolutely gorgeous in a refreshing herbal lemonade. Dandelion fritters are one of my favorite wild food dishes to make.

Black Locust Flowers

black locust flowers

The Black Locust tree is native to the Appalachian region of the U.S. and is thought to be invasive in other parts of the U.S. The rest of the tree is thought to be toxic but the flowers are edible. They have a high flavonoid content.

The flowers have a very pleasant fragrance. You can smell the black locust flowers in the spring in the Midwest from a few hundred feet away in May and early June. The flowers are sweet and have a lovely floral flavor. Most people make them into sweet dishes such as pastries or fritters.

The white flowers are the ones that are typically eaten but the pink ones can be eaten as well. The flowers can also be made into tea or wine.



Plantain has been used throughout history as a panacea, meaning a medicine that is used to treat everything. Plantain has antibacterial, astringent and anti-inflammatory properties. Young plantain leaves can be eaten raw and are loaded with Vitamin C and Calcium.

Plantain is one of the main ingredients in first aid salve. Plantain may be used to treat insect stings quickly. Simply pluck a leaf of plantain, tear it apart and use a little saliva to make an instant plantain paste. Hold it on the sting for at least a minute.

Red Bud Flowers

red bud

The Eastern Red Bud tree is native to the Eastern U.S. and is one of the first trees to bloom in the early spring. They bloom from late march to early May. Red bud flowers can be collected and eaten raw. I like to add them to a foraged salad of dandelion greens, young plantain, sassafras leaves, and wild onion. Red bud flowers are a gorgeous purple color and are rich in Vitamin C. The flowers can be dried and preserved to make a lovely floral tea. The flowers can also be added to water in ice cube trays and frozen into pretty ice cubes.

Identifying plants can be a very complex endeavor. There are many plants that strongly resemble one another, making them difficult to distinguish. Plants like dandelion and plantain are easy to identify because they are everywhere. Plants look slightly different when growing in different conditions or throughout various stages of their growing cycle.

I have been an herbalist for over ten years and it’s still difficult for me to identify some plants. Also, it is best to do your own research and always keep a native plant identification book in your car. That way, you can accurately identify plants using a trusted source. Taking someone’s word on plant identification may not be the best idea, especially if they are not a trained herbalist. For more gardening & foraging tips visit Grow Create Inspire.

Happy Foraging!

Crystal Stevens is the assistant head farmer at La Vista CSA Farm in Godfrey, Ill., where she manages the greenhouse, designs and updates the website, writes for the newsletter and handles communication between shareholders and the farm. She cofounded the Missouri Forest Alliance with her friend and long-time environmental activist, Jim Scheff. Read all of Crystal's MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.



Look for plum blossoms like these to find wild plums.

I was 13 years old when I found my first field of wild strawberries, no bigger than the tip of my little finger and packed with flavor. I made jam that won me my first state fair blue ribbon. Later that summer, following that trail another quarter mile, I found a clearing where blueberries and huckleberries grew wild and sweet among huge boulders. Since then, I have searched for wild fruit everywhere I have lived.

There is wild fruit nearly everywhere, free for the picking. This spring, as soon as leaf buds swell in your area, go looking for blooms. Take a ride, get somebody to drive for you, so you can search roadsides and fields, along railroad tracks, in power line right of ways, and maybe even an abandoned homesite, looking for brushy shrubs, brambles, vines and trees with white flowers.

Go by car, tractor or ATV, on foot or, best of all, horseback. Make good notes of the location and go back later to check progress and again, armed with a bucket, to harvest the wild fruit. Be sure you’re not trespassing in somebody’s orchard! If there’s a house nearby or any signs of maintenance, ask before you pick.

Wild blackberries in bloom.

Fruits to Forage by State

Here are some of my finds for the jam pot:

New York: Strawberries, blueberries and huckleberries. 

Maryland: Blackberries — acres of them! And also, at the USDA farm in Beltsville, pick-your-own strawberries and cherries (although we had to pay for those).

Georgia: Blackberries, muscadine grapes, wild plums, native pecans and black walnuts.

Texas: Right here on my own farm and growing wild are blackberries, native pecans, wild plums, persimmons, elderberries and mustang grapes. 

Rhode Island: I found bayberries loaded with ripe, waxy berries, but wasn’t allowed to pick them. Maybe you’ll have better luck.

All through the South, you’ll find blackberries and muscadine grapes growing wild. Where pecans are grown, through the South and up to Missouri, you’ll find pecans the squirrels have planted. Along the Atlantic Coast, there will be beach plums, berries and bay. Throughout New England, you’ll find berries and Concord grapes.

Think about the commercial crops in your area and look for the wild varieties. Look especially for brambles and blooming shrubs and scrubby trees. God gave us abundance — search it out.

A word of caution: Snakes like fruit as much as you do. Watch where you step, and make a lot of noise. Dress properly with sturdy shoes. Have fun!

An ancient pear tree struggles to survive.

Wendy Akin is a happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Slow Youth Network celebrating locally caught seafood at the Slow Fish gathering in Genoa, Italy

Fish are in a tight spot. Between changing ecosystems and fluctuating health, their populations are endangered — and along with these concerns go others related to the industrial seafood system. Coastal erosion, privatization, bad pricing practices, and other obstacles further complicate fish life and human life alike. It might sound strange, but the livelihoods of fish and the people who eat them are linked. To mitigate these problems and to build good, clean, and fair seafood values, Slow Fish 2016 will welcome forward-thinking fishermen, chefs, and diners to New Orleans this week.

This “revol-ocean” is supported by Slow Fish International and will be the fish-focused feature of this week’s Slow Food New Orleans gathering. Attendees will include food lovers, student activists, Slow Food USA chapters, nonprofit organizations, musicians, and local businesses from around the country and the world. Some of these attendees will share stories about how they’ve overcome obstacles in their watersheds to bring their communities closer to their seafood. Slow Food New Orleans is part of the national Slow Food USA, and international, Slow Food International, movements dedicated to honoring food producers, protecting the land and waters we love, increasing food access, and celebrating our cultural diversity.

Slow food may be a familiar concept — or, if you’re just hearing of it for the first time, an agreeable new one — but what exactly is Slow Fish? Against the tide of fast food and the globalized industrialization of our seafood system, it strives to preserve traditional and regional cuisine. It strengthens relationships between fishermen, the public, and those along the seafood value chain. In a world where over 90% of the seafood consumed in the United States is imported and often mislabeled, Slow Fish aims to restore connections and trust between community-based fishermen, chefs, and the public.

Slow Fish communities identify common challenges, such as cheap imported fish and shellfish or coastal erosion, and develop effective solutions. The goal is to help coastal communities re-frame the story of our oceans and realize our vision of a healthy seafood system that makes local sustainable seafood available at a fair price while supporting local fishermen.

The movement has already been successful. Two years ago, organizers got the University of New Hampshire, which is among the largest food purchasers in the state, to sign onto a set of Slow Fish Seafood Principles, committing the institution to shift millions of dollars in seafood purchases. Like-minded organizations all over are pushing for local food guarantees and building the systems that can support institutional purchasing from local suppliers. It seems the time is right for Slow Fish.

The Cooperative Development Institute was founded in 1994 with the explicit mission to foster an inter-dependent dense network of enterprises and institutions that allow us to meet our needs through principled democratic ownership, and that care for community, combat injustice and inequity, and promote conscious self-governance. Read all of CDI's MOTHER EARTH NEWS posts here

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


What is a Cape Gooseberry?

A bright, nutritionally packed, little fruit with an identity crisis. Let’s start with its botanical name — Physalis peruviana L. A sand colored papery husk surrounds this small golden fruit, similar to its much more common garden cousin the tomatillo and the lesser know Midwestern ground cherry. This fruit is a member of the magnificent edible family of nightshades.

I first discovered the Cape Gooseberry in my local co-op as a wrinkly, dried orange berry under the name of Goldenberry—its dried pseudonym. These little bursts of tangy flavor go both ways—savory and sweet. I also found them addictive and expensive so I decided that I would try to grown them. I could dry my own and save the $26.00 lb price tag. It was when I couldn’t find seeds for “goldenberries” that I discovered the inconsistencies.

There is some debate as to the origin of these husked South American fruits. I have read they are “a lost Incan” crop (could be a clever marketing story), and many sources do site the Andes of Peru and Chile being their home place. However a few sources say they are actually native to Brazil and naturalized in Peru and Chile a long time ago. In South America they have many colloquial names including the most common capuli. So why Cape? And why Gooseberry? Or even a berry—of which, they have no botanical relation too.

English settlers brought this fruit to the Cape of Good Hope in Africa in the early part of the 19th century. It was commercially cultivated and is still a common crop. It is canned whole or made into jam. Later in the century the seeds went with settlers to Australia. These little berries have many tiny seeds and reminded the English of their gooseberries at home. Hence Cape Gooseberries, since they were seedy little berries from the Cape of Good Hope. But it seems nobody is quite happy with that name and you will also see these same fruits labeled Peruvian Ground Cherry, Husk Cherry, or Poha—Hawaiian they are naturalized there as well.

In recent years they have been “rediscovered” and are being heavily marketed as “the next goji berry” or just “super”—a superfood like blueberries and acai. In this effort to pack these nutritionally packed antioxidant berries into our grocery bags there is another name, perhaps an attempt to rebrand, introducing…the Pichuberry. This is a trademarked name and from what I can tell it hasn’t overtaken the slightly confusing moniker of Cape Gooseberry, alias the Goldenberry.

What Do Cape Gooseberries Taste Like?

They have their own flavor. To me they do taste orange—not like the citrus fruit but like I imagine the color tasting. They are tart but also sweet like a pineapple. I taste tomato and I don’t—its like that. As soon as I think I found a flavor it becomes elusive.

The dried berries have a wonderful tart zing and I tend to put them in fermented recipes—like this Sweet, Sour, and Spicy Beet Salad.

Growing the Cape Gooseberry

These plants are perennials in tropical climates (just like the tomato) and annuals in temperate climates. That said when sheltered they will live through the winter. Our Cape Gooseberries survived our zone 7 Southern Oregon winter. They are in raised beds that are in a non-heated hoop house.  I cut them back and mulched over them. Temperatures dipped below 10° F for a few days and I doubted they would return but as soon as the days lengthened and warm they started to grow. With established roots these plants are huge and robust. They are now headed over to the neighboring box—in hindsight I should have staked them.

A small yellow flower gives way to a green pod that looks like Chinese lanterns. The fruit inside is small and green as it matures the husks dry and the fruit turns an orange golden yellow—like the yolk of an egg from a happy, pastured hen. At this point you can gently peel the husk back and check the color.

Often you will find it is still partially green.  At first I was getting one or two ripe fruits at a time, hardly enough to put up jam or dry them. But I learned these cherry-sized fruits take a full season to ripen and, unlike a tomatillo or tomato, they last for a month or more fresh. You can pick them and hold them in a cool dry place and wait for more. It is okay if they are a little green as they will continue to ripen in their husk. Some people recommend harvesting them when they drop.

While the plant is a jungle in itself it doesn’t produce copious quantities of fruit. I was beginning to understand the price tag. Still the plants are easy keepers, and, if you have the space they are delicious fresh by the handful or in a salad, cooked in a pie or in jam, chutney or marmalade, or dried to be added to granola, trail mix or as I do in a ferment.

Kirsten K. Shockey is a post-modern homesteader who lives in the mountains of Southern Oregon. She writes about sauerkraut and life—but not necessarily in that order. She’s written a complete book of Fermented Vegetables and maintains the website Fermentista’s Kitchen.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.


Gingerbread MuffinsGingerbread isn’t just for dessert. It’s also a great way to start off the day – after all molasses is full of healthy iron, calcium, and B vitamins – and makes a filling after-school snack.

We native New Englanders love cooking with molasses. We have our Boston Baked Beans, Anadama Bread, Brown Bread, Indian Pudding, Joe-Froggers, and gingerbread. When I moved west I brought molasses cuisine with me. Complaining that I could no longer buy molasses by the gallon I was asked with genuine confusion, “what could you possibly do with a whole gallon of molasses!” Obviously someone who had never indulged in this recipe.

Sadly, the grand-children don’t share my love of all things molasses, so I don’t make these muffins very often anymore. Bud a few weeks ago I made a batch of Meyer Lemon Marmalade. It was so good I found myself baking just to have something to spread it on. It was either that or eat it straight from the jar. Then I remembered that ginger and lemon are like bosom buddies; each accentuating the best of the other.

Years ago I adapted this recipe from one found in an old Better Homes and Gardens Cookbook. Newer editions don’t include it. The ingredients go together quickly and the muffins are light and tasty.

Gingerbread Muffin Recipe


• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg
• 1/2 cup molasses
• 1-1/2 cups unbleached all-purpose flour
• 3/4 tsp baking soda
• Dash salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground mace
• 1/4 tsp ground cloves
• 1/2 cup hot, not boiling, water


1. Preheat oven to 375 degrees Fahrenheit.

2. Grease muffin tins.

3. In a large bowl cream together the butter and sugar.

4. Beat in egg and then molasses.

5. In a separate bowl stir together the flour, baking soda, salt and spices. 

6. Stir into the molasses mixture.

7. Slowly add the hot water, beating only until smooth and there are no lumps.

8. Fill muffin cups 2/3 full. Bake for 20 – 25 minutes.

9. Remove from oven and let cool for 5 minutes in pan.

10. Remove from pan and enjoy topped with butter and homemade jam.

Yield 12 muffins.

Renee Pottle is an author, Family and Consumer Scientist, and Master Food Preserver. She writes about canning, baking, and real food at Seed to Pantry. Read all of Renee's MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.

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