Four refugees in Maine have started a cooperative farm producing fresh, chemical-free produce and prove that community is an important ingredient in healthy food.
Learn how to prepare tomato-style products from the hips of the ‘Salt Spray’ Rose.
Enameled cookware may look appealing, but there's nothing quite as pure and healthy to cook with as cook old fashioned cast iron - here's what converted me.
Because I like high-quality food but live somewhere that doesn't have a year-round growing season, the best way for me to ensure I have it available is to stockpile, store, and preserve food when it is in season and plentiful.
We built our own clay oven for backyard pizza and bread-baking. One of our favorite things to do is fire up the oven for a weekend afternoon/evening and prepare a variety of meals that will last all week. A bit of work on the weekend provides meals for a week with the unique wood-fired flavor of the outdoor oven.
By Wendy Akin
Years ago, a friend who once lived in Italy described a sandwich she had prepared for a picnic. Adapted to foods we can buy locally, it works well for late-summer suppers after a sweltering day in the gardens. It’s a lifesaver for days when I just don’t know what time dinner will happen until it happens.
Fermented sauerkraut not only gives us digestive enzymes and probiotics, but the process itself makes all the vitamins and minerals present more bio-available. And it's delicious! We needn't eat a lot of it either. Condiments are vital go-alongs with our meals.
Poaching corn kernels in a sweet syrup, then drying the corn, makes an irresistible corn-based candy.