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.