Real Food

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

Amount of Salt to Use for Fermentation

By Sandor Katz

Learn how much salt to add to your fermented vegetables for safety and first-rate taste.


Forage Wild Rowan Berries for a Cranberry Substitute (with Swedish Meatball Recipe)

By Marion Gabriela Wick

Here, in Atlantic northern Europe, people are quite familiar with using rowans in recipes one normally would use cranberries in. Rowans are a good replacement. Cranberries need very low soil PH and don’t agree with our Atlantic winters. Cranberry shrubs would lose their buds once they thaw out and re-freeze. Rowan trees are much more tolerant against “yoyo-style temperatures”.


Annie's Salsa Recipe for Canning and Freezing (with Video)

By Judy DeLorenzo

Learn how to make this delicious salsa recipe. It's approved for canning and freezes well, also!


Add Variety and Fun from Garden to Table with 'Yard-Long' Beans

By Carrie Williams Howe

Each year we choose a vegetable for our garden that we have never grown before and will offer fun and variety. This year, we chose the yard-long bean based on its name alone. After a little bit of experimenting in the kitchen, we learned to love its unusual texture and flavor.


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Oatmeal-Raisin-Nut Cookies

By Sue Van Slooten

Try your hand at baking this delicious, slightly chewy, slightly sweet, but oooh-sooo-yummy oatmeal cookie! The world needs this cookie recipe.


Growing Fresh Food From Supermarket Scraps

By Anna Twitto

It is possible to turn supermarket leftovers into fresh, healthy food.


Samphire: A Superfood from Wild Shores

By Hannah Wernet

Samphire is the accepted name for the plant Crithmum Mairitinum, although along the banks of the River Dee where my grandmothers and great-grandmothers foraged for it, it was always known as sampkin. It is also sometimes known as glasswort, as it used to be used in the glassmaking industry. It is known in France as salicorn, or “horn of salt”. It is also, confusingly, sometimes called Sea Asparagus.


‘Tomato Stuff’: Tapenade-Style Tomato Spread for Sauces, Dressings, and More

By Wendy Akin

With a bonanza supply of dehydrated tomatoes put by, I made this delicious spread that we’ve always called just “tomato stuff.” It’s like a tapenade, although without anchovies. I use it by itself to spread on thin slices of baguette or water crackers for an elegant appetizer and also use it by the big spoonful for enrich a pasta sauce instead of tomato paste, make a quick pizza, add body to a vegetable soup, add big flavor to a vinaigrette dressing, dress a plain dish of spaghetti, and put a bit of zing into a bland stew.




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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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