Real Food

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

Beet Kvass: A Fermented Drink

By Celeste Longacre

Beet Kvass is a fermented drink that not only gives us probiotics and digestive enzymes but is a key in detoxifying the body. Read on to learn more.


Labeling Jars of Homemade Food Products for Sale

By Lisa Kivirist

Boost sales of your homemade products with attractive labels and packaging that communicates the hand-crafted quality of your value-added items.


Hazelnut Thumbprints Cookie Recipe

By Wendy Akin

Because there are three variations for these cookies — maybe even four if you consider a chocolate chunk — you may want to double this recipe and make some with each filling.


Cinnamon Crisps Recipe

By Sue Van Slooten

A Cinnamon Crisp is a comfort-food cookie good for a winter’s night with a glass of cold milk or great cup of tea.


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How to Skin Hazelnuts the Easy Way

By Wendy Akin

Hazlenuts are my favorite for holiday cookies. The problem with them is that the skins are very bitter and until I learned this trick, nearly impossible to get off. The toasting method doesn’t do a good job and, worse, ruins the kitchen towel used to rub off the skins. So, I tried doing hazelnuts the way I do the almonds to make my Almond Paste. With the addition of some baking soda, it works!


Brown-Sugared Pecans (or Walnuts)

By Wendy Akin

A friend gave me this recipe nearly 50 years ago. Back then, the recipe was for walnuts, but since moving South, I now use pecans. These are addictive! You can’t eat just one. The recipe is easily doubled and I usually do. Prettily packaged, these make a nice little Christmas gift.


Homemade Breakfast Cereal

By Kelsey Steffen

Cereal has always been the “belle of the ball” when it comes to quick and easy breakfasts for busy families on the go. Revered for their high vitamin content and luring us in with healthy promises of “organic”, “heart healthy” and “fortified with iron," these boxed breakfast cereals have been deceiving us for years.


Goose Fat is Pure Gold in the Kitchen

By Andrea Chesman

Every once in a while, I buy myself a goose. Goose meat is good — it tastes like duck. Goose bones make a fine stock; goose liver, a fine pâté. But I buy the goose for the fat, which is pure gold. Rendered goose fat is a delicious cooking fat, but cooking a goose can be challenging.




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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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