1/29/2013
A travel log of our family's mission to find local food sources on our trip to Puerto Rico.
1/29/2013
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
1/27/2013
It's important to periodically check any canned, dried, or otherwise home-preserved food to make sure it's still safe to eat.
1/21/2013
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.
1/15/2013
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.   
1/15/2013
Easy sorrel purée and slightly more complicated sorrel sauce are both easy to make but quickly brighten simple dishes.   
1/15/2013
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.   
1/15/2013
"Schav" is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.
1/11/2013
How to make candles you can really light from the peel of Clementine oranges. A wintertime craft...just oil and an orange peel!
1/2/2013
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!






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