Canning is a humbling production. I scribble a note onto my recipe page: Do not quadruple batch. It is easy to get overzealous, lured by the harvest and the jar count at the end of the day. I get excited about bounty and forget about endurance, every year.
Here's a recipe for sautéed green beans and guidelines for blanching and freezing green beans for garden food preservation.
I never much cared for gazpacho, and that’s probably because I lived in Colorado and Alaska most of my adult life. You must have great tomatoes to make great Gazpacho. After I tasted gazpacho made with heirloom tomatoes like 'Cherokee Purple', 'Brandywine', 'Marmonde' and others from my garden, I realized what I had been missing.
What needs to happen is a change in attitudes. Such a change is not coming soon enough to your favorite grocery store. If more of us buy imperfect-looking produce, grocery stores will be able to change our dependence on harsh chemicals used to grow perfect-looking fruits and veggies. It’s up to all of us to support the imperfect produce movement and bring back taste, nutrition and a healthier planet. How will you vote?
Repurpose kitchen knives and more to use as inexpensive and effective garden tools.
Here is a primer on specialty mushrooms. Exotic mushroom varieties are daunting to most consumers. They ought not be intimidated by these strange but tasty morsels. There are several sources for recipes including the Mushroom Council, my website, or by using search engines. Mushrooms deserve a place at your table due to taste, availability, and purported health benefits.
If people knew how easy and delicious homemade salad dressings can be, store-bought dressing sales would plummet. You, too, can make your own salad dressings without having a culinary school degree or cooking experience. Learn to make Oil and Vinegar with Tarragon and Homemade Ranch with Roasted Garlic here.
There is nothing like growing your own veggies and canning the excess. A good place to start your search is your local farmer’s market. Ask one of the veggie farmers if you can come out and help on their farm and see where it goes from there. All it takes is a couple hours every week or two to learn the basics.
After you grow your own organic greens, it’s hard to go back to grocery store crap. The good news is that greens are easy to grow in a multitude of environments. If you are short on space, try building a salad tray and grow your own greens on a patios or balcony. If you have a small patch of ground, do what I did and install a raised bed.
My freezer is full of beef fat and I finally rendered tallow for cooking oil. We raise some pastured beef for our family, and while we enjoy the grass-fed beef, we have been slower to learn the art of cooking with homemade oil. That's changing. Read how and why I learned to render oil from beef fat to make homemade cooking oil (tallow).
There is wild fruit nearly everywhere, free for the picking. This spring, as soon as leaf buds swell in your area, go looking for blooms. Take a ride, get somebody to drive for you, so you can search roadsides and fields, along railroad tracks, in power line right of ways, and maybe even an abandoned homesite, looking for brushy shrubs, brambles, vines and trees with white flowers.
Feed your skin real food with homemade skin-care recipes by Rosemary Gladstar.
Yes, you can freeze whole tomatoes! Preserve the harvest in a flash and save the saucing for later.
Kale chips are the rage and they cook up quickly, but they can be tricky to make. Here are some tips to making great kale chips.
With hardwood logs and a tractor, House in the Woods Farm set up these easy raised garden beds. Here's how to make raised beds for your herb garden or vegetable plot.
Fermentation is the rage at the Pennsylvania MOTHER EARTH NEWS FAIR. Here's a peak at Sandor Katz' presentation and some of the cool new vendors who have joined the fermentation revitalization.
Test the acidity of your batch for water bath canning to ensure that you are meeting requirements for a high acid food. Testing acidity is a great way to understand the role it plays in canning safety. This is an educational tool and not a license to change lab-tested recipes.
Is your kale patch infested with insects? It may be time to mow it down and start a fresh patch for fall. But, don't worry: Here’s a chard variety to get you by in the meantime while you wait for your fall kale to come up.
Learn some tricks to growing early corn so you can avoid cross-pollination with neighboring GMO corn and beat the bugs while you are at it.
Preserve your corn harvest by freezing corn. Here are some tips on how to prepare corn for the freezer and how to make soup stock with the cobs.
Did you wait too long to pick your zucchini and now you grew baseball bats? Here are some ideas for making use of your oversized zucchini.
Gathering a bit of fiber-arts inspiration from Maryland’s Sheep and Wool Festival.
A recipe for whisking up a batch of homemade mayonnaise and a full serving of DIY empowerment.
The second in this month's two-part series of excerpts from the "Fierce Farming Women" chapter of "The Color of Food" book - honoring Women's Month.
Repurposing for functional home décor, featuring four recent household projects.
The first in this month's series of excerpts from the "Fierce Farming Women" chapter of "The Color of Food" book — honoring Women's Month in March.
Exploring the roots of the CSA concept.
Ilene White Freedman starts her cheesemaking trials with an aged pressed cheddar cheese with goat's milk from the farm.
This post features a short excerpt from my book "The Color of Food: Stories of Race, Resilience and Farming" and introduces my motivations in food, agriculture and community empowerment.
After fire took her friends’ award-winning historic, renovated home only a year after its completion, Ilene White Freedman asks “Who will rebuild their spirits?” A follow-up to her post about the home's renovation.
A bombilla is a Latin American tea straw used to drink yerba mate. Why not use it to enjoy all kinds of loose herbal teas? Ilene White Freedman shares a story, a tea recipe and links to others recipes.
Making your own spice mix is a quick, easy DIY project. Ilene White Freedman shares her chili powder DIY project woes. Learn from her discoveries before you start your batch.
It took a year for Ilene White Freedman to make homegrown, homemade Ancho-Chili Powder. Find out how she did it.
Canning won't heat up your house when you set up your own portable outdoor canning kitchen.
Is your garden providing you with zucchini overload? Ilene White Freedman offers some tips and recipes to keep it bounty, rather than burden.
If you are challenged by growing carrots, you might consider transplanting them and growing some dancing carrots.
Growing corn early by transplanting may be unconventional, but its a great way to beat the challenges and...eat corn in July!
Ilene White Freedman contemplates sharing goat milk with the nursing kid.
Ilene White Freedman’s goat is in labor, reminding Ilene of her own natural childbirth experiences.
The hoophouse on our farm is filled with greens all winter long. It’s almost hard to switch gears for summer tomatoes.
Echinacea tincture is easy to make. Getting through the psychological inertia might be the hard part of the process.
Learn how to take garlic as medicine — garlic is a potent natural antibiotic and immune-booster.
From our last post learning about the difference between large and small ponds let’s jump into the large (below ground) ponds to discover what happens to them and what makes each pond unique. We’ll see that the watershed has a great effect on the pond water quality and the pond inhabitants have an effect on each pond even the wildlife that visits our ponds pose some challenges.
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
Ilene White Freedman celebrates with her friends at their homestead-warming, after over two years of living in a trailer while renovating a dilapidated house. Their restoration includes the original logs and stone kitchen of a historic cabin. Some uninvited guests from the farm’s livestock take a house tour too.
Wintertime for a farmer is full of projects and planning.
Sarah is a friend to the farm who taught Ilene Freedman how to make "Farm Chi." Farm Chi is Sarah’s version of kimchi, fermented mixed vegetables from the seasonal farm harvest.
Ilene Freedman and her family reshaped their Chanukah tradition to feature family activities instead of presents.
Transforming a crock full of cucumbers into old-fashioned dill pickles is a bit of magic.
Curing sweet potatoes so their starches turn to sugars; plus my three favorite recipes.
It takes a few good rationalizations to get through the busiest part of the growing season.
Making garlic powder is easy, and a good way to preserve a crop of split garlic.
We had a once in a lifetime opportunity over Easter this year to talk to more than 30,000 people about honey bees, pollination, honey and beekeeping. And the place we got to do this in was one of a kind.