Real Food

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

Baking Sandwich Breads (and Pizza Crust) Using a Pre-Fermented Starter

By Wendy Akin

European breads are frequently made with an overnight starter, called “Poolish” or “Biga”. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.


Connecting Our Local Food Infrastructure Through Food Hubs

By Cooperative Development Institute

Food hubs are starting up all over the country as a way to reach new markets, share marketing, and build needed infrastructure. They are a vital and expanding part of the local food movement.


Simple Recipes for Spring Roots and Greens

By Felicia Rose

Prepare simple recipes using greens and roots from the spring garden, including Dandelion Green Salad Recipe, Sauteed Sorrel Recipe, Braised Parsnips Recipe, and how to make Hyssop Tea.


2 Special Luncheon Salad Recipes: Marinated Shrimp with Artichoke and Marinated Chicken with Snap Beans

By Wendy Akin

Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time.


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When Life Hands You Garlic Mustard, Ferment It!

By Kirsten K. Shockey

Garlic mustard is the poster child of invasive species. Brought as a food crop for home gardens by settlers, this is a great wild food to pick with wild abandon. Eat it and ferment it while helping out local ecosystems.


Baking Sandwich Breads: ‘Pepperidge Farm-Style’ and Walnut Bread Recipes

By Wendy Akin

Pepperidge Farm was the bread we always had at home. Years later, remembering their jingle, “The bread that tastes like breakfast, with honey, eggs and milk,” I started trying to duplicate that iconic bread. Finally, here is the recipe I developed with today’s flour and yeast.


Baking Sandwich Breads: Basic White Potato, Whole-Wheat Potato and Oatmeal Bread

By Wendy Akin

If you’re going to get all the ingredients out and make a mess, you might as well bake a lot of bread. There are several breads I like to make, starting with the “whitest” and proceeding through to the darkest dough. Here are recipes for a basic white potato bread, a whole-wheat potato bread, and an oatmeal bread. Each recipe makes two loaves in a standard 9-by-5-inch pan.


Bone Broth Basics

By Sean and Monica Mitzel, Sovereign Sonrise Permafarm

There is much controversy over the health benefits of bone broth, you can find articles all over the web that fall into one of two camps: bone broth is another unscientifically supported health fad or bone broth is a health booster. I fall into the second camp. This type of broth is a fairly new phenomenon in the west, but it certainly isn’t a new thing.




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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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