Ethical meat may help offset the cost of the homestead, stimulate a local economy and improve your over-all health.
Not all parts of a carcass are created equal. When half of the carcass weight goes to waste because it isn’t a coveted cut of meat, a farmer must inflate costs to cover losses.
Come see for yourself if urban green spaces can retain aesthetic beauty while also providing local food.
While staying in France this summer, I was lucky enough to get the opportunity to forage for mushrooms. We were hoping for 'Ceps' and 'Chanterelles', but we found something we had never expected.
By Wendy Akin
Folks here mostly cook purple hull peas with quantities of fatty pork. Although this is similar to the way we Yankees bake beans, I wanted to try something healthier, more Mediterranean. I came up with a pea salad they call “Texas Caviar” and developed my own version of this healthy, nutritious dish.
You get the most nutrient-dense vegetables by eating or freezing them immediately after picking. Don't know how to freeze broccoli or beans? Read on to learn vegetable freezing techniques.
By Alyssa Craft
Did you know that free food from Mother Nature is all around us? By learning how to forage, you can take advantage of nature’s bounty and even preserve it for future use and consumption!
A commercial pectin recipe for this preserve calls for 4 cups of fruit to 7 cups sugar. I use about ¼ of that: at least twice as much fruit and half the sugar, so my jams and preserves taste of the fruit instead of sugar and have half or less calories. As well as the usual breakfast toast spread, try adding your own homemade preserves to plain yogurt.