Real Food

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

Make Gazpacho Soup with Heirloom Tomatoes

By Kurt Jacobson

I never much cared for gazpacho, and that’s probably because I lived in Colorado and Alaska most of my adult life. You must have great tomatoes to make great Gazpacho. After I tasted gazpacho made with heirloom tomatoes like 'Cherokee Purple', 'Brandywine', 'Marmonde' and others from my garden, I realized what I had been missing.


Harvesting Purslane for Current and Future Use

By Celeste Longacre

Purslane, a succulent ground cover that many toss out as a weed, is actually an extremely nutritious vegetable. To learn how to harvest and freeze purslane, read on.


Connecting to Tradition by Canning with Children

By Becca Moore, Simply Quaint Homestead

Little hands aren’t meant to get in the way — they are helping hands if you let them be. By having our little people help us while we are cooking, gardening, or doing some other task, they are learning a life lesson from you. And best of all, you’re making memories.


Cookies from the Toaster Oven

By Wendy Akin

My little toaster oven does a great job baking eight or 10 cookies, uses very little electricity itself, doesn’t heat up the kitchen, and saves the air conditioning. The variety is endless — see some flavor ideas below. Start with the basic dough and add to it, such as for these Toasted Almond Cookies. They’re buttery, tender, melt-in-your-mouth cookies.


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Foraging Wineberries: A Delicious Invasive

By Leda Meredith

Wineberries are one of the most abundant wild summer fruits, and just as delicious as their blackberry cousins. They also happen to be an invasive species and you’re doing a good deed when you eat them. Here’s how to identify, gather, and eat wineberries.


Insights on Food Sovereignty from Cuba

By Eugene Cooke, Grow Where You Are

Recently two members of the collective Grow Where You Are were selected to visit Cuba with FoodFirst.org on a food sovereignty tour. This exciting honor is still fresh in the hearts and minds of Nicole Bluh, Operations Coordinator and Maricela Vega, Agroecology Intern. Below each of them shares a bit of their reflections about local food systems and the people at the center of them.


'Chiffonade' Chicken-in-the-Garden Soup and How to Barter

By Hannah Wernet

In summer, which gardener hasn’t struggled to keep on top of the harvest and found the lettuces grown tall and inedible? The French have a soup called ‘chiffonade’ which is made with lettuce, and my mother-in-law let me in on a secret: she makes it with bolted lettuce. It may sound a little strange to cook lettuce, but don’t be discouraged, it is wonderful in this soup.


Whole Hog Smoking

By Steven Raichlen

Whether suckling pig or boar-sized beast, smoking a whole hog is the iconic, pièce de résistance of barbecue.




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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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