This simple beet salad will make a beet lover out of you!
Just in time for Labor Day, a dessert made with beer--Double-Chocolate Stout--that everyone will love.
This "award winning" pie takes a little time, but is well worth the effort. Substitute lemon if you're not a fan of lime.
If life is giving you heat, take to the kitchen and make ice cream. It's better than store-bought, and much easier than you think!
Goodbye corn-on-the cob, hello sweet corn pizza!
Try spelt, an ancient grain more easily digested than wheat, in your next loaf of sourdough bread. You'll love it.
If you're a fan of real food and real fats, learn how to render lard the easy, old-fashioned way.
This lemon polenta cake is an easy, and interesting, twist on dessert. Make substitutions with whatever you have on hand.
Try these easy and unique homemade gifts--from your kitchen and from nature--for your loved ones this year.
Everyone loves a chocolate-chip muffin ... just add bacon for a special treat!
Handmade candies are always better than store-bought. If you're a fan of the peanut butter-and-chocolate combination, mix up these delicious little truffles.
This rustic, resourcefully sustainable dog fence fits right into the landscape. Before you install a fence, look around your place first to see what's already available.
Use your abundance of basil to handcraft this delightfully different custard-style ice cream.
With resources from Mother Nature, you can make natural and beautiful homegrown holiday gifts.
Monticello's Heritage Harvest Festival inspired us to keep at those challenges that frustrate us on the farm.
How to make beeswax fabric, an attractive alternative to plastic.
How I got the chickens I wanted, but didn't know I was getting.
Tips on how, when and why to grow your own seedlings.
The true essence of Veterans Sustainable Agriculture Training and Archi’s Acres is about lending a helping hand and empowering veterans to create a sustainable positive future through agribusiness.
No party is complete without cake, and this delicious Sunshine Cake has been the crowning glory of every Summer Solstice party I’ve ever thrown. Sharon Kebschull Barrett, one of my favorite herbal chefs, developed this recipe for her 1999 book Desserts from an Herb Garden (one of my bibles). Lemony, with a surprising hint of rosemary, this cake just tastes like summer—and the bright yellow color celebrates the sun.
Sweet Iced Tea is a delicious Southern tradition, but store-bought concoctions are often full of high fructose corn syrup and other nasties. This recipe incorporates fresh herbs, which add natural sweetness and help knock down the sugar content.
In this excerpt from Fair presenters Hank and Karen Will’s new book, Plowing With Pigs and Other Creative, Low-budget Homesteading Solutions, they’ll show you how to add small grains to your plot.