aging





8/4/2016
While staying in France this summer, I was lucky enough to get the opportunity to forage for mushrooms. We were hoping for 'Ceps' and 'Chanterelles', but we found something we had never expected.
7/25/2016
Did you know that free food from Mother Nature is all around us? By learning how to forage, you can take advantage of nature’s bounty and even preserve it for future use and consumption!
7/13/2016
Purslane, a succulent ground cover that many toss out as a weed, is actually an extremely nutritious vegetable. To learn how to harvest and freeze purslane, read on.
7/8/2016
Wineberries are one of the most abundant wild summer fruits, and just as delicious as their blackberry cousins. They also happen to be an invasive species and you’re doing a good deed when you eat them. Here’s how to identify, gather, and eat wineberries.
6/29/2016
There is a growing, sometimes contentious movement afoot: traditional lawns vs natural landscaping. Two years ago, we came up against Ohio’s laws regarding lawns and weeds and were heartbroken to have to mow our luscious long grasses. Last year, we enjoyed a reprieve and the serenity of our natural garden. This year, the grasses back!
6/14/2016
Both tart and sweet, June is infused with the tangy taste of wild cherries, the sweetness of plump raspberries, and the succulence of wineberries. Though feasting, harvesting and preserving this sweetness is a priority, there is much more to do to make the most of this month. Below is a guide to homesteading and wild-food foraging in this juicy season.
6/10/2016
Elderflowers can be found growing on wasteland, even in the heart of the city. Learn how to use the flowers to make a simple syrup for adding to refreshing summer drinks.
5/26/2016
Mulberries are delicious and one of the earliest fruit harvests of the year. Here's how to forage mulberries and turn them into a delicious chutney.
5/2/2016
As the days stretch closer to their full summer length, we are welcomed to sow directly into the warming ground. We are invited to harvest from the woods, which are coming to life with new abundance. Now, we step into the light of the growing season, and we plant beneath the poplar moon! Learn how to prepare your garden and what to harvest in the month of May.
3/30/2016
Annual garden preparation, wild food foraging and food preservation in the month of April.
3/30/2016
Japanese knotweed is a highly invasive edible plant that is often compared to rhubarb. Here's a recipe for sweet and tangy knotweed bars that will help you conquer this weed by eating it!
3/11/2016
Learn some common edible weeds that can be foraged in the spring in the Midwest.
3/9/2016
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.
3/8/2016
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
10/27/2015
How to identify wild burdock, a common garden weed, and turn its roots into a delicious stir-fry.
9/28/2015
The American High Bush Cranberry is a neglected fruit that deserves more fans. Fruits are high in Vitamin C and anti-oxidants. The fruit is also high in natural pectin so it makes a great jelly. Fruits (drupes) are similar to Thanksgiving cranberries in color but with their own distinctive flavor. Whether you pick them from the wild or from your own planting, learn to tell the difference between the Native American High Bush Cranberry and the bitter European kind.
9/21/2015
Ramps, aka Allium tricoccum, are really wild leeks. They combine the taste of garlic with the taste of onion, although that's really somewhat of an oversimplification as the taste of ramps is bursting with other — so many other — flavors and nuances that they leave their actual essence difficult to verbalize.
7/23/2015
Plantain is probably growing in your lawn right now. Instead of cursing this common weed, use it for both tasty food and herbal first aid!
7/22/2015
Capturing flavor and the nutritional energy of foraged edibles through fermentation—one universal wild edibles sauerkraut recipe with unlimited options.
6/30/2015
Savory or sweet, find refreshment this summer with mint recipes like Mint Jelly and Sweet Mint Tea.
6/7/2015
Juneberries, or serviceberries, are one of the first wild fruits to ripen each year. Here's how to identify and harvest them, plus a recipe for juneberry pie.
5/29/2015
Here's how to ferment wild nettles and turn them into a delicious pesto.
5/14/2015
Why we look forward to dandelion season each spring.
4/30/2015
Japanese knotweed is a voraciously invasive plant and the bane of many gardens. It is also a delicious and versatile wild food.
4/28/2015
"The Wild Wisdom of Weeds," by wild-foods advocate and author Katrina Blair, is the only book on foraging and wild edibles to focus on thirteen weeds found all over the world, which together comprise a complete food source and extensive medical pharmacy and first-aid kit. Blair’s philosophy is sobering, realistic, and ultimately optimistic: If we can open our eyes to see the wisdom found in these weeds right under our feet, instead of trying to eradicate an “invasive,” we could potentially achieve true food security and optimal health.
3/24/2015
Redbud's bright pink blossoms are one of the glories of spring, but they're not just eye candy. Those lovely blossoms have a delicious flavor that is like a green bean with a lemony aftertaste.
2/18/2015
Now it's time to gather your materials, thoughts, imagination, blend them together and your guitar plans. My plan is drawn out on old reversed-blue prints. I draw my plan in real size in case I have to scale for measurements.
1/21/2015
Henbit and red dead nettle are two tasty leafy greens that are available even when there is snow on the ground. Here's how to identify them in the field and use them in recipes.
11/25/2014
Concluding a series on fall mushroom foraging with two unusual looking suspects.
9/26/2014
Hidden inside the stinky orange pulp of the fruits of the ginkgo tree is a delicious, pistachio colored edible seed. Here's how to identify and prepare ginkgo (without the stinky parts) by foraging for ginkgo nuts!
9/18/2014
A series on fall mushrooms for foraging.
8/27/2014
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
7/11/2014
Peppergrass, a native North American plant in the mustard family, adds a spicy kick to recipes. Here's how to identify, sustainably harvest and use peppergrass.
6/24/2014
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
6/12/2014
Don't be fooled by false species. Enjoy real morels and fiddlehead ferns. Tips for identification and lessons learned from misidentifications.
6/5/2014
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
5/29/2014
A relative of the artichoke, burdock is a common and versatile wild vegetable.
5/16/2014
Identifying, harvesting, and cooking the nutritionally complex spring treat, stinging nettle.
5/13/2014
Unlike many wild foods that take a long search, dandelions are found in almost every wood and meadow. And while many wild plants require special training to identify and discriminate from similar-looking poisonous plants, dandelions can be readily identified by every schoolchild.
4/11/2014
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
3/11/2014
Garlic mustard has spicy, delicious leaves, flowers, seeds, and roots. It is an invasive species that may be harvested without sustainability concerns. In fact, you'll be doing your environment a favor if you eat this plant!
2/28/2014
Western culture has taught us to eat all the wrong things for all the wrong reasons.
1/13/2014
During the coldest months of winter, field garlic is still ready to be harvested. Even when the ground is too frozen for digging up the savory bulbs, the leaves can be used like chives.
12/20/2013
How to identify, harvest, and eat sunchokes (also known as Jerusalem artichokes). This root vegetable is a native North American plant that is at its best after a few frosts.
12/18/2013
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
11/25/2013
Chickweed (Stellaria media) is a common garden weed that thrives in the cool temperatures of late fall and early spring. Here's how to identify and use this delicious wild vegetable.
9/4/2013
Tastes like lemonade, has the beautiful blush color of rose wine, and comes from a plant that's almost certainly growing near you - here's how to make and use sumac extract.
8/13/2013
These sweet, wholesome scones come together in a flash and make use of August’s abundance of wild blackberries.
8/8/2013
How to identify, harvest and cook with wood sorrel and sheep sorrel, both common weeds that have the same exquisite lemon flavor as cultivated French sorrel.
7/10/2013
Daylilies are usually appreciated for their showy flowers, but they also provide four different tasty ingredients. Wild food forager Leda Meredith shows you how to use the edible parts of the plant.
5/14/2013
It is a busy time for planting here. Not tomatoes, peppers, or squash, though. We got in our order of trees from the Missouri Conservation Dept. last week. In the past, we had planted mostly walnut, but we have a good enough supply of our own walnut seedlings that we are focusing on native trees that could use a boost to restore the forest to what it once was. So we are planting pecan on the bottom areas, shortleaf pine on ridge tops where the soil is poor, and burr oak on the better upland areas.
1/23/2013
Cam discovers he isn't as young as he once was while enjoying a sense of community at the local arena.
8/9/2012
A brief story of how a creek was damaged and how it was reported to the authorities properly.
8/8/2012
Lacto-fermented swiss chard ribs and how to can them right along with foraging for wild mushrooms and a butternut squash update. Discovery Expedition vented fedora hat makes gardening cooler when the sun is blazing down.
6/10/2012
Getting started each day presents a major challenge to many people. With so many pressing demands, it's often difficult to know where to start. Feeling overwhelmed and panicked, you may end up frittering away your time. He's a trick to get you going.
6/7/2012
Harvesting abundance in the early spring.
12/13/2011
Donna Pellegrin shares her mother's stories of growing up on a fertile, bountiful farm during the Great Depression, and of the homesteading skills that kept them well fed.
9/2/2011
Growing up on a New England homestead, a woman imparts heartfelt lessons about making do with what you have and cherishing those memories.
1/25/2011
How to avoid food poisoning from poultry, which is widely contaminated with Campylobacter.
8/12/2009
Readers share tips and stories about wild food foraging.
6/18/2009
Current research indicates that taking on challenging new activities might be one of the best things you can do to stay sharp — and we want to know what fun, challenging new activities you've tried recently. Whether it's woodworking, jazz clarinet or raising rabbits, tell us what you've been learning lately.
2/19/2009
You can find free food, such as wild carrots, cattail roots and crawfish, right in your neighborhood fields, swamps and creeks, and under rotten logs.
11/12/2008
Collect apples from old homestead trees for the best in flavor for sauce and pies.
11/4/2008
A study shows that text message reminders increases voter turnout.




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