MOTHER EARTH NEWS RADIO host Andrea Ridout discusses her favorite moments from the 2010 MOTHER EARTH NEWS FAIR in Seven Springs, Pa.
The fourth blog of the series Growing Gourmet Garlic discusses the separation of the bulbs into cloves, and how to select which cloves to plant. Time to get cracking!
The fifth and final post in the series on Growing Gourmet Garlic, which discusses how to space, plant, and mulch over your cloves.
The third blog of the series Growing Gourmet Garlic discusses when to plant your garlic and how to prepare your soil.
The second blog of the series Growing Gourmet Garlic discusses choosing which bulbs to use for planting stock.
If you eat raw garlic for its health benefits but find it difficult to consume, garlic oil can be an effective alternative. You can even make it at home!
In the last few years, gourmet black garlic has become an in-demand culinary ingredient. But what exactly is it? And what can you do with it?
Gourmet garlic can be roughly separated into two categories: hardneck and softneck. This post discusses some of the differences between them.
In the second of this series of blog posts, I'll be discussing what are arguably the caviar of the garlic world: Rocamboles!
The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
Another easy way to enjoy the fresh taste of gourmet garlic year-round is with these convenient cubes!
This is the first in a 5-part series of blogs on the process and issues involved in plating gourmet garlic. Part 1 discusses options for acquiring seed and also provides information regarding calculating the amount of seed required.
Often at a farmers market you'll see garlic designated as 'gourmet.' But what does this mean? Is it a marketing gimmick? Or is there actually something special behind the name?
Pickled garlic is both delicious and easy to make. Ever wondered why pickled garlic turns blue? Find out here!
Andrea Chesman, author of Recipes from the Root Cellar, shares one of her favorite winter vegetable recipes.
Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in parsnips, carrots, rutabagas and other root vegetables.