Real Food

How to find fresh, seasonal, sustainable foods, plus delicious, healthy recipes.

Cultivating and Cooking with Swedish Whitebeam Berries

By Marion Gabriela Wick

Swedish whitebeam berries are ripe about the end of September. Middle of September last fields of grain are harvested here. Now, if grain harvest wasn’t good, perhaps due to bad weather or fungus, people used the berries of Swedish whitebeam to supplement or sometime even substitute grain. The flesh has a mild, somewhat “boring” flavor, while the seeds, once ground, develop a pleasant marzipan type flavor, and are rich on fat.


Making Boiled Cider, with Recipe for Scalloped Apples

By Wendy Akin

Boiled cider is the secret ingredient. All through the year, a bit of cider reduced to a syrup adds deep apple flavor to so many recipes. It’s no work, very economical, and your house will smell fabulous all day!


Grass vs. Grain: Improving the Nutritional Profile of Beef (And Making Pastured Meat More Affordable)

By Kelsey Steffen

Staring at the prices of beef in the grocery store can be disheartening, especially if you’re hoping to toss that grass-fed, pasture-raised beef into your cart. Is the price tag really worth the health benefits? In short, YES! You know the saying, “You are what you eat”? Well, the truth is, you are what you eat eats, too! Find out how to make healthy, sustainable meat a financial reality.


Using Wild Yeast To Make Pineapple Vinegar

By Tammy Taylor, Taylor-Made Homestead

I typically prefer to make my homemade vinegar with pineapple scraps. Now this really is a win-win situation. I've never failed making homemade pineapple vinegar and it's so easy to make! I'll show you how I do it in this post.


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Local Growing, Local Eating

By Charlyn Ellis

Growing our own vegetables means a fundamental shift in our eating patterns as we strive to consume only locally grown produce, beans, and grains.


Fresh Produce Storage Tips for Peppers, Lettuce, Tomatoes, and More

By Anna Twitto

Fresh produce is one of the cornerstones of healthy diet, and each season brings its own cornucopia of fruits and vegetables into supermarket aisles, farmers’ markets and, of course, backyard gardens. But how do you make the best of your garden harvest (or even supermarket harvest) to extend its shelf life?


Bread-Baking Equipment and Ingredient Tips for Beginning Bakers

By Wendy Akin

With the necessary basic equipment and best-quality ingredients on hand, you are ready to begin baking beautiful breads of all kinds — from the basic sandwich breads to delicious pastry treats. You can explore a whole world of different breads, all with flavor far superior to any you can find in groceries and at a cost of pennies on the dollar.


Why You Should be Making Stock (with Austrian Dumpling Recipe)

By Hannah Wernet

Make a hearty stock this weekend and always have a delicious soup on hand.




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MOTHER EARTH NEWS FAIR

Aug. 5-6, 2017
Albany, Ore.

Discover a dazzling array of workshops and lectures designed to get you further down the path to independence and self-reliance.

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