By Sandor Ellix Katz
A live-culture twist on a breakfast classic puts a healthier and creamier bowl of oatmeal on your table in the morning.
This yummy loaf is a little darker than regular oatmeal bread, due to the molasses, which also gives it some sweetness. Once again, I’m using home ground hard red wheat flour, which gives an indescribable flavor. No flour mill? No problem, just substitute regular whole wheat flour and all purpose white, respectively. The blend of whole wheat and white flour makes a lighter loaf than if made from 100% whole wheat.
Zucchini bread is a great way to use this veggie when it is in abundance. I wanted a recipe that was a bit healthier than the traditional version, but still as moist and delicious.
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.