A travel log of our family's mission to find local food sources on our trip to Puerto Rico.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
It's important to periodically check any canned, dried, or otherwise home-preserved food to make sure it's still safe to eat.
Here's a hearty, creamy soup perfect in the winter. It's a delicious way to use any squash or pumpkin you may have frozen or put up in the fall.
For super-smooth sorbet, churn this sorrel recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Got kids? Freeze this sorbet in freezer pop forms instead.
Easy sorrel purée and slightly more complicated sorrel sauce are both easy to make but quickly brighten simple dishes.
We refer to this Mediterranean side dish as “local” because you can probably find all of the ingredients close to home. Here, sorrel is a perfect local substitute for the lemon juice usually called for in tabbouleh recipes.
"Schav" is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.
How to make candles you can really light from the peel of Clementine oranges. A wintertime craft...just oil and an orange peel!
It's easy to get distracted and forget a few absolutes when it comes to food safety. Take this quiz and see if you know your stuff!