Swedish whitebeam berries are ripe about the end of September. Middle of September last fields of grain are harvested here. Now, if grain harvest wasn’t good, perhaps due to bad weather or fungus, people used the berries of Swedish whitebeam to supplement or sometime even substitute grain. The flesh has a mild, somewhat “boring” flavor, while the seeds, once ground, develop a pleasant marzipan type flavor, and are rich on fat.
Boiled cider is the secret ingredient. All through the year, a bit of cider reduced to a syrup adds deep apple flavor to so many recipes. It’s no work, very economical, and your house will smell fabulous all day!
Staring at the prices of beef in the grocery store can be disheartening, especially if you’re hoping to toss that grass-fed, pasture-raised beef into your cart. Is the price tag really worth the health benefits? In short, YES! You know the saying, “You are what you eat”? Well, the truth is, you are what you eat eats, too! Find out how to make healthy, sustainable meat a financial reality.
I typically prefer to make my homemade vinegar with pineapple scraps. Now this really is a win-win situation. I've never failed making homemade pineapple vinegar and it's so easy to make! I'll show you how I do it in this post.
Fresh produce is one of the cornerstones of healthy diet, and each season brings its own cornucopia of fruits and vegetables into supermarket aisles, farmers’ markets and, of course, backyard gardens. But how do you make the best of your garden harvest (or even supermarket harvest) to extend its shelf life?
With the necessary basic equipment and best-quality ingredients on hand, you are ready to begin baking beautiful breads of all kinds — from the basic sandwich breads to delicious pastry treats. You can explore a whole world of different breads, all with flavor far superior to any you can find in groceries and at a cost of pennies on the dollar.
Each year we choose a vegetable for our garden that we have never grown before and will offer fun and variety. This year, we chose the yard-long bean based on its name alone. After a little bit of experimenting in the kitchen, we learned to love its unusual texture and flavor.
Samphire is the accepted name for the plant Crithmum Mairitinum, although along the banks of the River Dee where my grandmothers and great-grandmothers foraged for it, it was always known as sampkin. It is also sometimes known as glasswort, as it used to be used in the glassmaking industry. It is known in France as salicorn, or “horn of salt”. It is also, confusingly, sometimes called Sea Asparagus.
With a bonanza supply of dehydrated tomatoes put by, I made this delicious spread that we’ve always called just “tomato stuff.” It’s like a tapenade, although without anchovies. I use it by itself to spread on thin slices of baguette or water crackers for an elegant appetizer and also use it by the big spoonful for enrich a pasta sauce instead of tomato paste, make a quick pizza, add body to a vegetable soup, add big flavor to a vinaigrette dressing, dress a plain dish of spaghetti, and put a bit of zing into a bland stew.
Because I like high-quality food but live somewhere that doesn't have a year-round growing season, the best way for me to ensure I have it available is to stockpile, store, and preserve food when it is in season and plentiful.
We built our own clay oven for backyard pizza and bread-baking. One of our favorite things to do is fire up the oven for a weekend afternoon/evening and prepare a variety of meals that will last all week. A bit of work on the weekend provides meals for a week with the unique wood-fired flavor of the outdoor oven.
Years ago, a friend who once lived in Italy described a sandwich she had prepared for a picnic. Adapted to foods we can buy locally, it works well for late-summer suppers after a sweltering day in the gardens. It’s a lifesaver for days when I just don’t know what time dinner will happen until it happens.
Fermented sauerkraut not only gives us digestive enzymes and probiotics, but the process itself makes all the vitamins and minerals present more bio-available. And it's delicious! We needn't eat a lot of it either. Condiments are vital go-alongs with our meals.
Whether your food product is gluten-free, a loaf of bread made with organic wheat, or chocolate carefully crafted with organic cacao, more culinary entrepreneurs than ever before are launching their food product business from their home kitchens thanks to their state’s “cottage food law.” California is leading the way with laws for cottage food operators.
The Pine Ridge Indian reservation is not the first place you’d look for good news about creating a new kind of economy that works for everyone. Pine Ridge is home to a fast-growing natural foods company, which created a healthy new product in the booming snack-food industry. Native American Natural Foods was inspired by wasna (a concoction of cured buffalo meat and berries) to invent the Tanka Bar — which is now for sale at Whole Foods, Costco, Amazon.com, natural-food stores and other groceries across the nation.
The Lodge at Buckberry Creek prepares a flavorful Tomato Bruschetta with Grainger County tomatoes, known for their rich flavor, texture and homegrown appearance. But your vine-ripened, freshly picked tomatoes are perfect for this recipe.
This yummy loaf is a little darker than regular oatmeal bread, due to the molasses, which also gives it some sweetness. Once again, I’m using home ground hard red wheat flour, which gives an indescribable flavor. No flour mill? No problem, just substitute regular whole wheat flour and all purpose white, respectively. The blend of whole wheat and white flour makes a lighter loaf than if made from 100% whole wheat.
Folks here mostly cook purple hull peas with quantities of fatty pork. Although this is similar to the way we Yankees bake beans, I wanted to try something healthier, more Mediterranean. I came up with a pea salad they call “Texas Caviar” and developed my own version of this healthy, nutritious dish.
A commercial pectin recipe for this preserve calls for 4 cups of fruit to 7 cups sugar. I use about ¼ of that: at least twice as much fruit and half the sugar, so my jams and preserves taste of the fruit instead of sugar and have half or less calories. As well as the usual breakfast toast spread, try adding your own homemade preserves to plain yogurt.
You can easily make your own glace cherries for fruit cakes and your Christmas stollen. The cherries you do yourself will be a darker red instead of that false neon color and will be made with only cane sugar and very little or no GMOs. These will actually taste like sweet cherries, with no odd chemical aftertaste. You’ll also save money.
This cocktail makes use of honey simple syrup, and simple to make it is. It’s just a 50/50 concentration of honey and water, simmered together. (Regular simple syrup is just water and white sugar, same ratio. Try it for sweetening ice tea.) The recipe calls for Ungava gin, and if you can’t find it, use any high quality gin that’s readily available, although Ungava would be preferred for its unique flavor.
Making fruit jellies without a lot of added sugar is easy when you let chopped apples supply the pectin your fruit lacks. A simple test of jelly on a cold plate tells you when the jelly point is reached.
The pieces have all come together. Proper restraint has been shown and I managed to put together a pretty darn good homemade (all but the cheese) Reuben sandwich. However, it is not without some consequences and revelations of a none too proud family tradition.
Use your bumper crop of garden vegetables to create a deliciously savory pork roast. Paired with ripe tomato, savory squash, fresh pepper, and hearty carrots, it is an easy dish perfect for simple summertime living.
Buying certain foods in bulk is a great way to save money, packaging, and shopping time, while opening up new opportunities to support good farmers. Here are some tips and considerations for buying and handling bulk foods in a homestead setting.
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.
Little hands aren’t meant to get in the way — they are helping hands if you let them be. By having our little people help us while we are cooking, gardening, or doing some other task, they are learning a life lesson from you. And best of all, you’re making memories.
My little toaster oven does a great job baking eight or 10 cookies, uses very little electricity itself, doesn’t heat up the kitchen, and saves the air conditioning. The variety is endless — see some flavor ideas below. Start with the basic dough and add to it, such as for these Toasted Almond Cookies. They’re buttery, tender, melt-in-your-mouth cookies.
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.
Recently two members of the collective Grow Where You Are were selected to visit Cuba with FoodFirst.org on a food sovereignty tour. This exciting honor is still fresh in the hearts and minds of Nicole Bluh, Operations Coordinator and Maricela Vega, Agroecology Intern. Below each of them shares a bit of their reflections about local food systems and the people at the center of them.
In summer, which gardener hasn’t struggled to keep on top of the harvest and found the lettuces grown tall and inedible? The French have a soup called ‘chiffonade’ which is made with lettuce, and my mother-in-law let me in on a secret: she makes it with bolted lettuce. It may sound a little strange to cook lettuce, but don’t be discouraged, it is wonderful in this soup.
Taking a little time to freeze some corn and berries this summer can not only save you some serious money, but it can make your winters much more pleasant. Here's how to freeze berries and freeze corn for year-long food security with summer flavor.
I used to think I needed a fancy juicer and special ingredients to make a smoothie. Not so. I pulled out my old blender that I hadn't used since my margarita days a decade ago. Then, I poked around in the fridge to see what kind of fruit was on hand. I clipped some lettuce from the garden, added water and cinnamon and — voila — a terrific smoothie, easier than pie.
Blueberries are a superfood — one of the fruits highest in lycopene and antioxidants. Take advantage of their season and stock up. They do very well in the dehydrator and make scrumptious preserves to dollop on plain yogurt, slather on toast, or to fill quick little tartlets. This is a very thick, low-sugar preserve, very different from the Sure-Jel type.
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?
Two years ago, I bought this little toaster oven, and I think it paid for itself the first year in energy savings just to bake up a pizza, a potato, or small casserole. And I discovered that it does a fine job baking fresh bread. The day before, I stir up some simple dough, enough to bake up my choice of a pizza, burger buns, or 2 ficelles (mini baguettes), a small fougasse, or ciabatta or focaccia — all without heating up the kitchen.
We are still learning about our little peach tree. Last year, our first real crop delighted us but in no way prepared for an almost doubling of the crop this year. However, friends had given us peaches in the past, and I took the opportunity to learn how to make peach jam. That effort and the tree seems to have each paid off and our shelves are now loaded with a new inventory of peach jam. The recipe is simple and straightforward and a great starting point for that bumper crop you have this year.
Summertime is for grilling. However, to grill safely, there’s a lot to consider. After all, you do not want to ruin a backyard barbecue with a bad tummy ache or a burn! To avoid this, I always recommend the following tips for a safe grilling season.
Strawberries are a core component of our annual diet, as they’re one of the easiest fruits to grow and preserve. Many guidelines for strawberry preservation call for extraordinary amounts of added sugar, which we’ve found quite unnecessary for the fresh, sweet, high-quality berries we grow. Here are the three main ways we handle our fresh berries.
There are plenty of methods for preserving meat. Dry curing involves salting and then drying of meats until they are safe to eat and shelf-stable, even at room temperatures. With a little bit of salt, some time, and the right conditions, you, too, can turn your leg of venison into prosciutto or your farmstead's pork belly into pancetta.
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.
I had every intention of writing a DIY Reuben Sandwich post this month and, while I did manage to make some sauerkraut and corned beef, I hit a bit of a glitch at the end. The effort was there, but my execution - or better still - will power, failed me. However, in the end, I had a great batch of sauerkraut and a tasty, if short-lived, corned beef to show for my efforts. With a little planning and some time, corned beef and sauerkraut are both easy to make and great tasting.
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.
European breads are frequently made with an overnight starter, called “Poolish” or “Biga”. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.
Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time.
Garlic mustard is the poster child of invasive species. Brought as a food crop for home gardens by settlers, this is a great wild food to pick with wild abandon. Eat it and ferment it while helping out local ecosystems.
Pepperidge Farm was the bread we always had at home. Years later, remembering their jingle, “The bread that tastes like breakfast, with honey, eggs and milk,” I started trying to duplicate that iconic bread. Finally, here is the recipe I developed with today’s flour and yeast.
If you’re going to get all the ingredients out and make a mess, you might as well bake a lot of bread. There are several breads I like to make, starting with the “whitest” and proceeding through to the darkest dough. Here are recipes for a basic white potato bread, a whole-wheat potato bread, and an oatmeal bread. Each recipe makes two loaves in a standard 9-by-5-inch pan.
There is much controversy over the health benefits of bone broth, you can find articles all over the web that fall into one of two camps: bone broth is another unscientifically supported health fad or bone broth is a health booster. I fall into the second camp. This type of broth is a fairly new phenomenon in the west, but it certainly isn’t a new thing.
Probiotics and digestive enzymes are important to our health. Fruit kvass is a fermented drink that can be made quickly and cheaply to provide digestive health benefits. Celeste Longacre shows you how and includes a basic kvass recipe with blueberry, strawberry, and orange.
I combined my love of jelly making and my love of flowers. Using flowers in some sweet form is not something new. Mountain people have always known that there are plants that have the ability to cleanse, uplift, heal and so on. I start my process with the first early (Native) flowers of Spring. Red Bud bloom (from tree) which is high in Vitamin C, Violet (we call them Johnny Jump Up), Dandelion and Forsythia.
Most great ideas start small. That’s how Katie and Ben Reneker, founders of the Carmel Berry Company, started out handcrafting small batches of syrups and cordials with elderberries or elderflowers wild-harvested or grown on their small farm.
When was the last time you thought of the food you ate as medicine to feed both your body but also your well being? Modern medicine has recently started to focus on preventative care but historically has only been a way of last resort or once things have already gone bad. There needs to be a balance.
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).
Making and selling processed foods legally involves more than filling containers with your favorite recipes and selling them at the local farmers market. It requires compliance with a variety of state and perhaps federal regulations and processing guidelines designed to ensure that food products are packaged safely and properly.
Usually the words Canadian, spiced rum, boreal herbs and spices, don’t go together. Enter Chic Choc Spiced Rum by Domaine Pinnacle. Usually I write about food, but this time, it’s drink. One does need a little spice in one’s life, after all.
Bake some delicious rustic breads — Cranberry-Pecan, Apple, and White Chocolate Apricot — and stock the freezer for special breakfasts and “high tea.” All the fruits in these breads give the loaves a craggy surface that’s wonderfully crunchy. These all keep for months wrapped well in the freezer. If you get them out the night before, they’ll be ready to slice for breakfast, toasted or not.
Do not let not owning or using a microwave prevent you from making up a batch of mozzarella cheese. Using this easy technique, you can have your mozzarella and ricotta without a microwave. We learned from a trip to the Belton, Texas, MOTHER EARTH NEWS FAIR and had a blast.
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.
In our current food system, growers are undervalued and supermarkets hoard profits. How do we create solidarity between migrant workers, family farmers and urban growers to empower a thriving local food economy?
It's often much cheaper to buy a large bag of potatoes than to just pick up a few or buy a smaller bag. So when I see that large bag go on sale I grab them! But how to get good use of all those potatoes in that mammoth bag? I dehydrate them!
If you’re questioning, from a food safety standpoint, whether the meat you have is safe to eat or truly rotten meat, you need to understand the proper cooking temperatures for meat and how they work to eliminate most meat spoilage bacteria.
The Maine Farm & Sea Cooperative has a plan to take the local food movement to the next level. They're vying for big contracts with institutional buyers and competing with major corporations. And they're cooperatively owned and run by Maine's farmers and consumers.
This is my go-to recipe for making our weekly bread. It provides consistent, crusty results, uses only three (ish) ingredients, and takes about 40 minutes of active time. It’s also 100 percent whole-wheat/whole grain, which is the rule for bread in our house. Don’t be put off by the 7 hours of time required — most of that is passive time while you wait for your bread to rise.
Democracy is essential for the expanding cottage food laws in the US. There are many steps you can take to be able to sell homemade food products in your state. First, get the cottage food law passed that allows you the freedom to earn.
Making your own glace citrus peels is easy. You can save the peel from lemons, oranges, grapefruit and pomelos as you eat them. Just toss the peel into a zipper bag and keep in the refrigerator up to 4 days. I used Jacques Pepin’s method as guidance here.
This pastry dough recipe can be made in 10 minutes and rest overnight in the refrigerator. It’s simple and easy to work with as you bake up your choice of American or European pastries, including Italian Panettone, Cinnamon-Pecan Sticky Buns, and Brioche Raisinee. Dough and pastry recipes included.
Five foods have been used throughout history to sustain people during winter months, for long-distance travel, or in times of famine: coconuts, flatbread, pemmican, butter tea, and dried plums. Find out how to prepare and store these foods for your emergency or travel needs.
Buying a half-pig directly from a farmer ensures quality and well-raised pork, although it will cost more than supermarket pork. Understanding how to fill out a cut sheet guarantees you get what you paid for.
Back in the early 1950s, my family moved to northern Kentucky. We had the great fortune to live just down the street from Louella Schierland, one of the contributing authors of the iconic Joy of Cooking. Mrs. Schierland gave my mother this recipe and I remember that these bourbon balls were stored in a coffee can in the refrigerator. I’ve made some changes to the original to avoid today’s GMOs. Makes about 40 treats.
I found a recipe in the King Arthur Cookie Companion that I developed a little so that I can now gift my gluten-intolerant friends with delicious cookies. Homemade almond paste is best here, but store-bought will do. Freshly made, these cookies have chewy texture; after a few days, they become airy and crunchy. Just as delicious either way. This recipe makes about 30 two-inch cookies.
Wyoming's Food Freedom Act is a game changer for cottage businesses everywhere. The WFFA eliminates regulations for the sale of eggs, raw milk and poultry. Will it encourage other states to do the same?
My favorite, best cookie recipe just happens to actually be pretty healthy and a good choice for after-school snacks. I used to keep a tin in my office, available to anyone who hadn’t had time for lunch. They have enough protein, iron and whole grain to make them guilt-free. This recipe makes about 60 two-inch cookies that freeze well.
I love classic New Orleans food! Sometimes, though, the chefs are absolutely reckless with the butter, so I adapted this rich and very savory, New Orleans-style mushroom ragu for a healthier diet. I use portions of this Marchand de Vin sauce to enrich beef stews, other sauces, and in the version of Eggs Benedict called Eggs Hussarde. A dollop of this makes a plain meal into something really special.
If you love shortbread — and a lot of people do — this is the cookie to make. The colorful cranberries make them really pop at Christmas time. This delightful recipe comes from "Christmas Cookies: Dozens of Yuletide Treats for the Whole Family" by Monika Römer.
A hearty and delicious soup, made with a leftover duck carcass (or other poultry), fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Just in time for the holidays!
The holidays are here and you want to put together a charcuterie platter for your next party. Make it an impressive feast of the eyes with your own cured pork belly and duck prosciutto. With some pink curing salt, kosher salt and a few common household herbs and spices, you can serve up a delightful and delicious tray of home cured meats and pickles that your guests will love, but beware, they may ask you to make something for their next party.
Winter signals a retreating indoors for a slower speed in lifing — one filled with thoughtful reflection, the finishing up in processing of the foods my garden has gifted me, and returning to my arting. As a preview to my forthcoming cookbook, I have included my favorite, beer-infused honey mustard recipe below.
Hunting isn’t for everyone, but what I would like to do is share with interested readers, hunters included, how hunting and fishing helps me provide my own food and move a step closer to a sustainable life here on my farm.
Bone broths are all the rage these days. And with good reason! You can find plenty of articles explaining that nourishing bone broths, rich in protein, gelatin and minerals, are soothing to the gut and healthy for bones, skin, hair and joints. And for someone recovering from surgery or illness that needs to be on a very light or liquid diet, bone broths are soothing, light and nutritious.
Have you ever wondered what was served at the very first thanksgiving feast? If the question has ever crossed your mind, follow Kiara Ashanti as he answers the questions and describes how he creates the First Feast for Thanksgiving 2015.
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
It’s easy and very economical to make your own almond paste. You’ll use this to fill pastries, cakes and your special Christmas Stollen. This makes 2 pounds, 2 ounces — as much as six of those pricey little cans — and you control the quality.
Kefir culture can be used to start a broad range of dairy ferments. This recipe shows how kefir grains will culture cream into delicious creme fraiche - a tasty, healthy alternative to whipped cream. Part 2 of a series of articles explaining how to use traditional cultures for cheesemaking.
An egg shed could be defined as: the eggs produced within a certain distance that go to a specific place. That place could be your kitchen. In chicken-friendly, local food-supportive, low carbon-footprint communities, backyard flocks and small family farms produce eggs. The takeaway message is that egg shed needs for a family, or a community, are relatively easy to meet. A household or a community can somewhat easily be protein self-sufficient.
Food preservation can be an energy-intensive proposition for any homesteader, but building a root cellar will pay off in the long run. This old-fashioned method of food preservation is one of the simplest ways to keep traditional storage crops like onions, winter squash, apples, pears and root vegetables like turnips, carrots and potatoes.
Pressure cooking is a quick, healthy and efficient way to cook a myriad of dishes. In this recipe from the MOTHER EARTH NEWS FAIR in Topeka, Kan., vegan cookbook author Jill Nussinow introduces a simple bean chili recipe that includes nutritious fall favorites, sweet potatoes and squash.
Use the last fresh foods of fall to make a lively guacamole. The apple guacamole is not only a fine substitute to traditional guacamole, but it is lovely in its own right. It’s flavor is subtle, but complicated. It tasted great with homemade nachos. I can even imagine experimenting with different kind of apples for different flavors. The green apple gave is a sour punch, but a sweet apple could work too for a different effect.
After the first of the crisp fall apples have started to soften, I love to have a sip of this for dessert on a cold winter’s night. This homemade apple cordial tastes like the absolute best apple pie you ever drank! Here is how I preserve the goodness of apples laced with sweet spices.
I’d been experimenting with sourdough (no added yeast) bread for more than a year. The final result is the easiest—and best—bread I’ve EVER made or tasted. I mean seriously, I’m so excited about this recipe!
"Mastering Basic Cheesemaking" is the latest book from author and cheesemaking expert Gianaclis Caldwell. A follow-up to "Mastering Artisan Cheesemaking," Caldwell’s latest book is for those who are just getting started making cheese.
Fig Salami is a unique substitute for the usual cured sausage on a cheese plate; because it’s fruity, it works as well before or after dinner. It takes minutes to make, but plan ahead so it has time to set up and “cure” four or five days — after that, it will keep weeks in the refrigerator.
The beauty of this soup is it makes use of what ever vegetables you have on hand, is completely vegetarian (unless you want to add chicken or beef), and cooks up pretty quickly. This is a crowd-sized recipe, and I have already cut the recipe in half for you. If you’re feeding two armies, by all means double it.
"Good and Cheap: Eat Well on $4 a Day" is a cookbook demonstrating why having kitchen skills, not budget, is the key to great food. "Good and Cheap" is not a challenge to live on so little — it’s a resource for those who face this reality, or anyone in need of stretching a tight budget.
Twenty-five years ago, my daughter and I treated ourselves to New Orleans' famous Jazz Brunch at the Court of Two Sisters. One dish impressed me so much, I begged for the recipe. Our server took my plea to the kitchen and the chef actually sent down a copy! I have made some minor changes and offer it here that you, too, can enjoy this comforting eggplant dish.
But it doesn’t have the cloying sweetness of sugar-added syrups, plus the pears give the syrup an earthy flavor base. Combine autumn’s apples and pears to make a versatile natural sweetener, with no sugar added. Find out what apple-pear syrup tastes like, where to find it and how to make your own at home.
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.
Back in the 1950s, there was a restaurant in Stamford, Conn., named The Hamburger Den that was a local favorite, not just for pretty good burgers, but for pots of delicious relish on each table. Later, in the 90s, I decided I had to make that relish I so loved and finally came up with what I remembered to share here.
Last year my zucchini patch threatened to take over the neighborhood. I made lots of bread, but concentrated on using zucchini in non-traditional yeast breads. Turn too much zucchini plus tangy citrus into a delectable quick bread.
This is a chocolate pie unlike any others I have made. It starts with a crumb crust consisting of granola and macadamia nuts ground together, and bound with melted butter, like an extravagant graham cracker crust, only better. The filling consists of silken or extra soft tofu with over half a pound of chocolate.
Not to be confused with Italian sofrito, which is a mix of sautéed vegetables used as a sauce base, this Cuban version is a pungent mix of raw herbs and vegetables. Cuban sofrito is used to add freshness, herbal notes and zing to many Cuban dishes.
The white part of watermelon rind makes a delicious pickle! Be sure to take a little time to make some for a garnish on sandwiches or as a key ingredient in Red Pepper Relish. The recipe below has won several ribbons in State Fairs over the years.
If you are lucky enough to come across some Hatch chili peppers and favorite variety of basil, here is a pesto recipe with a friendly amount of spice. Try it atop a Southwest chicken salad and transport yourself to New Mexico. (If you can’t make the festival, you can still make the pesto and dressing.)
The Cornucopia Institute has formally asked the USDA to review Ashley Swaffar’s appointment to the National Organic Standards Board (NOSB), contending she does not meet the legal qualifications for the position. Cornucopia’s request to the USDA states that the new NOSB member, a full-time employee of an agribusiness involved in organic food production, neither owns nor operates an organic farm and should not hold the farmer position on the NOSB.
Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes: Italian Pesto, French Pistou, and Hatch Pesto. They’re easy to make, freeze well, and make an ordinary meal into something special.
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
This pale green, frothy, energetically cooling, ultra-filling beverage delivers a dynamic blend of nutrients that will supercharge and strengthen your body, fend off illness, promote regularity, and beautify from within.
Finally, the freedom to earn from our home kitchens. In 42 states (and counting), home cooks can now sell to their neighbors and community certain "non-hazardous" food products made in their home kitchen, often with very few regulations or governmental entanglements.
It’s going to take more than individual efforts to meet the profound challenges of global climate change. Community Supported Agriculture (CSA) is one proven pathway for organizing groups of people to apply their strengths and intelligence in this essential responsibility. We need hundreds of thousands more CSA farms.
If a chicken never sees the sun, never gets to hunt for food in thick grass, never gets to take a dirt bath with her friends, never gets to flirt with a rooster, can she lay an egg? She’ll lay something, but can you call it an egg?
As I’ve been volunteering on a small organic farm in southern France, I’ve had the pleasure to eat some of the best meals of my entire life. Escargot (or cooked snails) isn’t a dish reserved only for high-cuisine in up-scale French restaurants. You can make delicious escargot at your own home and enjoy an authentic taste of France!
Make wholesome pancakes with local native fruit. With fewer local raspberries surviving pest infestation in Vermont, having so many tiny black caps has been a real treat. We have been eating a lot straight from the bushes. But our favorite use for black caps is in these thick, long-cooking pancakes.
There are many delicious ways to preserve corn. Canning and freezing are popular methods. However, pickling, drying, and salting are other good food preservation methods to consider for this summer vegetable.
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
I started my first batch of mead after all these years back in October-November. You all may remember my post about the mead. Well, I had trouble with getting the damn thing to start. Here's what happened.
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
Rhubarb, a once-neglected fruit (or vegetable) that was hard to find, is making a comeback as a result of the real food movement among gardeners and cooks. Based on decades of self-reliant living, I give the reader all the information that is needed to produce a perfect rhubarb pie from garden to table, from planting, growing, and harvesting, to producing a pie with a never-fail pie crust.
It could well be that you have never heard of the Big Green Egg, a lot of folks haven’t, so this is where this blog comes in. Big Green Eggs originated in Japan, a number of centuries ago, and at that time they were called Kamado cookers. Learn how to cook with a Big Green Egg for the ultimate outdoor cooking experience.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
This deliciously sweet and sour stir-fry is perfect for when you want a spicy dish that will knock your socks off. This stir-fry is gluten-free and the pineapple reduces the amount of additional sugar needed.
Most of us grew up with pickled cucumbers, and possibly with beets or onions – but in other eras or parts of the world, humans pickled a much greater variety of foods, including mushrooms, meats, and fruits. Some cookbooks from the 1800s carried recipes for pickling apples, and old radio programs from the Depression promoted it as a cheap and delicious way to get vitamins all year.
A forty-something woman stumbles into a booth at a farmer's market, looks up, and sees a handsome farmer. You may know that the blockbuster Fifty Shades of Grey also begins with a tumble and winds up with love. It's no coincidence: my book Fifty Weeks of Green is a comic response to Fifty Shades that celebrates sustainable living.
To ensure you have quality fat in the kitchen from pastured animals, learn how to render beef tallow at home. I’ve rendered beef fat into quart jars of tallow two years in a row and consider myself seasoned in the art of avoiding too much of a mess in making it. The fat lends a flavor to dishes that is particularly desirable for Mexican foods, fried potatoes and savory pie crusts. This fat keeps for three months in a refrigerator.
Gather your extended family around the table to share home-cooked, healthy meals on a regular basis. Reap the rewards of laughter, pleasure, and deepening relationships for very little money. Get started with my recipe for Beans with Caramelized Onions and Carrots. Ten servings cost about ten dollars using organic, heirloom beans and about seven dollars using pinto beans.
Whey is the liquid that remains after milk is curdled. Full of protein and nutrients, whey can be used to soak beans or grains, as a substitute in baking, and for lacto-fermented vegetables, such as sauerkraut.
Before you begin to make your own wine in the Midwest, it’s good to have an overview of the craft itself and also determine if your area of the country is an area where grapes be successfully grown and utilized for wine production. As with many hobbies, it is not just the end result, but the process itself, that provides an intriguing experience.
This lentil-coconut soup recipe offers a rich and unique way to prepare protein-packed lentils using coconut milk and Indian spices. The masala and ginger will help cut the winter chill, transporting your taste buds to someplace warmer.
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.
What could be lurking in the commercial honey you buy? Maybe it’s not honey at all, and would you think honey is healthy if you knew it contained corn syrup? Let’s talk about how commercial honey is produced and why you might want to find a local source for raw honey.
A pickled pepper recipe that packs quite a punch. Don't be discouraged by November's nine degrees in the sun weather. Now is a great time to pull out your water-bath canner and put up your late-fall harvest for winter month garden-fresh eating.
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
Tanya Fields, named the Eco-Warrior of the Food System, discusses how she came to be an urban farming and food sovereignty activist working to empower women and change the food landscape in the underserved neighborhoods of New York City.
Trendy purple sweet potatoes are a less sweet but no less tasty variety of sweet potatoes and are delicious prepared a number of interesting and unusual ways. Try this salad warm or cold for a scrumptious meal!
Way back when, I made mead. I think it was back with Leif Erickson or some guy by that name. Of course, back then we had rotary phones, the Internet existed as ARPANET (look it up), and I was on the cutting edge when it came to computer development. I also stumbled across a USENET post for how to make mead.
Beans are usually divided into two categories: shell and snap. Shell beans have thicker pods and are typically cultivated for their seeds. Snap beans are harvested before their seeds ripen and are grown for their tasty pods. However, I've discovered there is some leeway in how beans are harvested and used.
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!
Arguably America's oldest ice cream company, Bassetts, is still a fixture at Philly's Reading Terminal Market. Both it and the Jersey Tomato hail from Salem, New Jersey, and therein lies the heritage tale.
Learn how to prevent Alzheimer's with diet. There is plenty of time for people to make brain-healthy lifestyle and dietary choices to potentially delay the onset of this dreaded and devastating disease.
Coffee cake seems to be the forgotten step-child of breakfast breads. Although once very popular coffee cake has been eclipsed over the year by the proliferation of bagels, large, gooey muffins, and egg and sausage breakfast sandwiches.
This No-Knead Dutch Oven Bread Recipe is easy to make and creates moist and chewy artisan bread with no kneading required. Includes recipe, ingredients list, instructions, step-by-step photos and a video demonstration of the technique.
What to do with all that surplus asparagus? Maybe you have too many pole beans? Or okra? This is the best ever recipe for pickling extra asparagus, and the recipe can also be modified for any thin vegetable you might have from your garden's bounty! Canning is such fun!
Roasting green coffee at home is not only easy, but the first step in making a truly great cup of coffee. Roasting at home also does not mean you are limited to small batches; follow the instructions below to roast 3 lbs of beans and get ready for a great cup!
This Caramelized Onion and Herb Dinner Rolls Recipe is made from a five minutes a day for fresh-baked bread technique, creating a moist-and-chewy-on-the-inside roll with a crunchy crust on the outside.
Not enough hours in the day? Want to make tomato sauce but are short on time? Use this recipe to make great-tasting tomato sauce (using frozen tomatoes)at your leisure. Perfect for pressure canning and delicious!
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.
Reader Jenna Winkeller of Gilbert, Ariz., wrote to us about a homemade device that can make small-scale wheat cultivation far more efficient: a DIY wheat thresher crafted from just a bucket, drill and chain. Check out a video of it in action, and get instructions for assembling your own version of this wallet-friendly, timesaving tool.
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!
The spirits industry is changing dramatically. However, owning and knowing how to use a still could be of great benefit to you. Knowing how to make a strong alcohol puts you in an immediate position of power.
Get started making your own charcuterie with this easy Garlic Sausage Recipe. By making your own sausage from scratch, you can use your own quality meat, customize the flavorings and leave out anything artificial.
One way that I work through problems is by baking bread. It is my therapy, and it works for me. Getting lost in the recipe and wondering how you might make some changes to make it better is always good for the mind.
Learn how to make nut milk, a delicious beverage of its own and a nutritious alternative to cow’s milk that can be turned into nut yogurt, nut cheese and even nut ice cream. Almond milk is the most popular type of nut milk, but any nut will work.
Learn how to make nut butter, an easy-to-make, healthy ingredient with numerous uses. Roasting nuts lends a deeper flavor to the nut butter, and grinding nut pieces instead of whole nuts is a good way to save some money.
Learn how to roast nuts, and you’ll improve nearly every recipe that calls for nuts. Luckily, roasting nuts is easy and may boost their antioxidant levels. You can make these with or without oil, salt and honey.
Woodstove sweepstakes winner Ken Newman plans to use his new Vermont Bun Baker to heat both his home and his meals. The Bake, Crackle and Broil Giveaway, sponsored by MOTHER EARTH NEWS, awarded the $3,400 woodstove to Newman earlier this summer.
When Rachel Zegerius, camp program manager, set out to overhaul the food purchasing system at our small camp in Southwest Michigan five growing seasons ago, I began building relationships with the local farming community from the soil up.
Try different combinations of melon and salty cheese in this Melon Salad Recipe: watermelon with blue cheese, cantaloupe with ricotta salata, casaba with feta, or whatever creative concoction you dream up.
Quail meat is making its comeback as there has been more of a demand due to the composition of the meat and exotic taste. Restaurants and grocery stores are supplying more quail meat to feed their consumers. There is a lack of producers, therefore education and encouragement is needed to increase the popularity further and meet the demands.
What exactly is water kefir soda? Well, I describe it as pop that makes you forgo buying cans from the store, all while making your tummy happy. The experts call it a “probiotic beverage made with kefir grains that consist of bacteria and yeast existing in a symbiotic relationship.”
Paul Fehribach sees history in food, cooking methods and recipes and he’s planning a Chicago restaurant that will source 100 percent locally and champion the historic foods and recipes of the Great Lakes region.
With the U.S. importing 91 percent of its food, many crucial details of what we're consuming can be hard to trace: how our seafood is caught or produced, health codes across borders, and how the ecosystems are being affected. But does that matter?
Spent your fair share of time perusing the crowded nut aisle at Trader Joe’s, but find yourself just a little uninspired? Consider this: Trail mix is simply a combo of fruit and nuts (and sometimes, maybe sweets) — a combination pretty much begging for a little hands-on action. Perhaps it's time to shake up one of these three smart-snacking recipes, all sure to get you right through a mid-day slump.
HOMEGROWN.org introduces Find Good Food, a new page that includes national and state-by-state resources for locating family farmed eats near you. Read it! Share it! Add to it! Make it your own—and help make it even better.
Make your own “ginger bug” and natural soda from nothing more than ginger root, sugar, water, and fruit juice. The ginger bug, soda starter culture of healthy bacteria, consumes the natural sugars present in fruit juice and causes carbonation to make a fun experiment and soda pop you don’t need to be afraid to give your children.
According to FDA data, the quantity of antibiotics sold for livestock use in this country continues to rise, topping 29 million pounds in 2011. This has a direct effect on the efficacy these same drugs will have on us. Sam Spitz has personal experience with a resistant illness and FamilyFarmed.org asked him to tell his story. It’s a cautionary tale that should have us all making better food choices. Read how we can all influence the campaign to end the misuse of antibiotics in livestock and keep antibiotics working for us when we need them!
Descriptions on oil labels are not defined by law, and are sometimes deceptive. Learn what these terms — such as cold-pressed, expeller-pressed and extra virgin — really mean, and which terms indicate quality.
This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too.
For super-smooth sorbet, churn this sorrel recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Got kids? Freeze this sorbet in freezer pop forms instead.
We refer to this Mediterranean side dish as “local” because you can probably find all of the ingredients close to home. Here, sorrel is a perfect local substitute for the lemon juice usually called for in tabbouleh recipes.
Elizabeth Van Deventer has been on a quest to find the answer to sustainable farming and an ethical diet most of her life. Follow along as she discovers the impacts of producing tea, palm oil and fruit, and how she eventually settles on a lifestyle that is in tune with the earth and all of its creatures.
Christmas is just about upon us, and here's a very easy, quick and simple fudge recipe. You can embellish it any way you want with several options for fruits, nuts, and liqueurs. Your taste buds will thank you (not to mention friends and family).
Growing some of the most delicious and sometimes expensive gourmet vegetables doesn't have to be hard. Artichoke, bronze fennel, kohlrabi, leek, and savoy cabbage are among the vegetables that grow well from seed.
Breading and cooking shallots in hot oil yields a tasty topping for simple dishes. Or you can enjoy these crispy shallot rings all on their own. Either way, this Fried Shallots Recipe is sure to please your taste buds.
‘Pluck A Lotta Chickens: A Live Demonstration’ was in the Timberstone Room, which holds several hundred people. I sat second row, center. Once they started the process, it wasn’t nearly as bizarre as I thought it was going to be.
This is part 1 of my adventures in KAF Land, or King Arthur Flour, Norwich, Vt. If you want to go to baker heaven, this is the place to be. They have everything once could imagine for baking, and then some.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
A bike-powered grain mill is a more efficient and incredibly fun way to grind your own whole-grain flours and meals. Check out our video of the MOTHER EARTH NEWS staff using a GrainMaker mill to grind 'Floriani' grain corn into a nutritious cornmeal.
Fermentation expert Sandor Katz (aka SandorKraut) gives a cultural and historical introduction to fermentation practices, including the nutritional benefits of homemade sauerkraut and other fermented foods.
Calling all gardeners — If you want to view a remarkable series of photographs of vegetables as art, check out Lynn Karlin’s exhibit, Taking a Stand: the Pedestal Series. You can view the series here http://goo.gl/K1apd or at the Maine Farmland Trust in Belfast, Maine from September 28 to November 14th.
Have you ever had leftover bread, but you don't want to throw it away or give it to the birds? Here's what you do: Panzanella. This Italian salad will throw your taste buds for a loop, and it all starts with leftover, stale bread.
When autumn brings a glut of orchard fruits, capture the goodness as juice by cooking extraction or cold pressing. Juices can be used alone or mixed to produce sweet or hard ciders, wines, syrups, and more.
How many people wonder (pun intended) about industrial white bread? A new book out by Aaron Bobrow-Strain shows that he has. It is a fascinating description of how white bread got to be where it is today politically, economically, and culturally.
Can a civilization this profoundly removed from the visceral participation in farming and food even survive? Can the assumptions, like cheap energy, cheap grain, and processed food that can be nutritious, really continue into the future?
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Drag them... pull them... tie them to a chair! Whatever you have to do to get your family to sit around a table and eat healthfully--do it! We are losing the simple act as gathering as a family a sharing a meal. Do you hear the dinner bell? Let's go!
Anyone who grows zucchini faces the inevitable question: What do I do with all this zucchini? Tom Finerty from Your Garden Show has a nifty answer from his Italian neighbors: fried squash blossoms (Fiori di Zucca).
The Roots and Culture Tour is an incredible opportunity for all those interested in working towards a more sustainable and just food system to dive into the local food system in the small and amazing Talamanca Region of Costa Rica.
Introducing the serviceberry, a beautiful landscape tree or shrub suitable in much of North America, to the edible landscape. Serviceberry -- or sarvis -- comes in many regional forms and produces edible berries.
Sweet, juicy and blissfully bite-sized, homegrown strawberries embody everything we love about eating from the summer garden. Get your fresh red beauties performing deliciously in these dishes both sweet and savory.
When it comes to safe methods for canning foods, this is one instance in which modern advice is better than old-time techniques. Use canning recipes that have been tested and verified safe by food scientists, who have learned a lot about food preservation over the years.
Compiling a list of 100 ways to use eggs is easy. From scotch eggs and huevos rancheros to crème brûlée and hamburger patties, this integral ingredient consistently finds its way into our favorite dishes.
Some people call meringue cookies meringue kisses, meringue drops, or simply meringues. Whatever you want to call them, these sweet little cookies are equal parts chewy and crunchy, and everyone loves them.
Jerry is no ordinary guy. Don’t be fooled by his rather gruff exterior. Laughing eyes, and a twitch at the corner of his mouth, quickly verify that humor lies within! This wild man in the suburbs has some interesting hobbies which keep him well fed!
A short introduction to the almond pollination adventure going on in California right now. Bee Culture spent 3 weeks exploring this annual event, traveling from Bakersfield to Chico, visiting orchards, beekeepers and almond growers.
The Rainforest Alliance is pleased to announce that Caribou Coffee is the first major coffee company in the US to source 100 percent of its coffee and espresso beans from Rainforest Alliance Certified farms.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
Veggie meatloaf makes for a hearty, delicious entree or side dish perfect for vegetarians and vegans at Thanksgiving. Check out these three varieties: one features chickpeas, one lentils and one vegetarian meat substitute.
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!
In more shocking news about the honey on U.S. store shelves, a Food Safety News study analyzes more than 60 jars of honey and finds that nearly all of them have been ultra-filtered to disguise their potentially tainted and toxic origins.
It is not difficult to set up a backyard hoop house to extend your growing season. The result is abundant, delicious greens and extra months with your hands in the soil. Share information here on backyard hoop house gardening and cuisine.
These three super cookbooks focused on technique will arm you with the most important ingredient in any dish: skill! Includes reviews of “Forgotten Skills of Cooking” by Darina Allen, “Good Meat” by Deborah Krasner and “Chef on Fire” by Joseph Carey.
You can save money and improve your helaht by making more foods from scratch in your own kitchen. Sign on for October Unprocessed, and kick the processed food habit for one full month (at least for starters!). Check out some deliciously simple recipes to get you started.
James Farmer of Earlham College will present two workshops about buying and selling local food at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
You'll love Anne Mendelson's delicious recipe for syrniki (also known as tvorozhniki, or Russian pot-cheese fritters). Like pancakes or French toast, this useful breakfast/brunch dish can be given any number of sweet or savory spins.
In Greece and Turkey, revani is the general name for a family of cakes made (usually) with durum-wheat semolina or a semolina-flour mixture, which are soaked after baking in some kind of syrup. You'll adore this simple, lemon-flavored version from Turkey.
Looking for a better way to preserve all that garden produce without a hot kitchen canning project? A new solar food dryer promises to dry food fast and save energy and money using the sunshine in your back yard.
Sharon Greenspan of Wild Success will present three workshops on non-dairy cheesemaking and health at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
Most modern dairy products are mere shadows of their rich, creamy, soul-satisfying predecessors. Come with us on a journey to discover how wonderfully delicious and nutritious real milk can be. Learn about pasteurization, homogenization, the dairy industry and raw milk issues.
Gianaclis Caldwell of Pholia Farm Creamery will present two workshops on cheesemaking at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pennsylvania.
Thinking about cutting back on meat? MOTHER's best vegetarian recipes are a great jumping-off point. Originally published as "Favorite Vegetarian Victuals" in the January/February 1985 issue of MOTHER EARTH NEWS.
Helen Prescott reveals how to make a tofu press for homemade tofu that's delicious and cheap. Originally published as "Tofu: Press It, You'll Like It" in the January/February 1985 issue of MOTHER EARTH NEWS.
Vegetarian cooking can open up a new world of food possibilities. Judith Klinger explores vegetarian recipes from around the world. Originally published as "From the Cookfires of the World" in the January/February 1985 issue of MOTHER EARTH NEWS.
Soybeans are extremely healthy, and they're easy on the pocketbook. If you're new to the world of soybeans, these vegetarian soybean recipes will help you get started. Originally published as "Sumptuous Soybean Repasts" in the January/February 1985 issue of MOTHER EARTH NEWS.
Ken Roseboro of The Organic & Non-GMO Report will present a workshop about genetically modified foods at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
Jennifer R. Bartley of American Potager will present a workshop on cooking with herbs and vegetables from a kitchen garden at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
Uncle Matt’s Organic, best known for their line of premium organic orange juices, announced today the launch of its new 100% organic, not-from-concentrate, orchard-style apple juice. The next best thing to drinking it fresh from the orchard!
In order to build skills for our move from Australia to Texas, we have been taking various classes and workshops. Recently, we took a weekend workshop at an excellent cheese factory close to where we live on the Mornington Peninsula near Melbourne.
This is a beginner's guide to getting started with sourdough bread making. With directions on how to make your own starter, or where to order some, this will get you on your way towards making some delicious breads, biscuits, pancakes or waffles.
Clem Stechelin of Clem's Oregon Trail Seasonings, and Mark Joy and Alison Sheafor-Joy, home brewers, will present workshops on meat preparation and home brewing at the Mother Earth News Fair, June 4-5, 2011 in Puyallup, Wash.
Lyle Estill of Piedmont Biofuels and Mark Kastel of the Cornucopia Institute will present workshops on low-carbon solutions and local eating at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
Reginald Beck, gluten-free baker and Bruce Glenn, straw bale builder will present workshops on gluten-free baking and straw bale building at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
Linda Gilkeson, master gardener, and Jessie Price of EatingWell Magazine will present workshops on gardening and healthy cooking at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.
Here are some ways to make real pizzeria style pizza, complete with homemade crust, a choice of toppings and cheese, and two ways to make your crust. Plus, when you want to go all out for a pizza oven, a Big Green Egg might be your answer.
On May 4th in Washington DC a giant gluten-free cake will be built to raise awareness of the lack of labeling laws that would assure those with celiac disease and gluten intolerance a safe, reliable definition of gluten-free food labeling.
Cooking vegan sounds complicated, but it's surprisingly simple and cheap! Without perishable ingredients to worry about, you can whip up a cake or banana bread for pennies using kitchen staples. Substitute organic tofu in meat dishes for a low-cost spin, and make the bulk section your best friend for a healthy budget!
Fresh mulberries are a delicious summer treat, especially when made into mulberry pie. Originally published as "Country Lore: Sweet and Tart Mulberry Pie" in the August/September 2006 issue of MOTHER EARTH NEWS.
In the United States, we are feeling the effects of the rising food prices as well. When you take a deeper look into the prices, it’s not the food that is causing the price to rise. It’s everything else that goes into getting the food to your plate t
We would like all our food to be grown locally, but when it's too cold to grow outside, we often rely on what we've stored from the previous season. Calzones offer one more way to cook with stored food.
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
You can live a joyful gluten-free life! Through this blog, Wendy Gregory Kaho and other gluten-free experts will share their firsthand experiences and favorite tips for living well with celiac disease. The blog will regularly feature gluten-free foods and recipes, cookbooks, Internet resources, and much more.
Spring is the season for freshly tapped, pure maple syrup. Learn all about real maple syrup, including which maple syrup companies operate sustainably, how to whip up your own tasty maple butter, and how to tap maple trees to make maple syrup.
While there are many events that have lead us to where we are today in terms of food, there are some things/events that stand out the most in my mind. Growing your own food is one way to reverse the trend.
This bread hearkens back to a time when Irish soda bread was a more rustic, country affair — not all gussied up with mostly white flour. We're talking about a somewhat large, delicious, nutty tasting loaf made with wholemeal flour and yes, a little bit of white flour to lighten up the texture. Get your St. Patrick's Day celebration off to a great start with this authentic, Irish Wholemeal Bread.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
New organic milk contains Omega-3, which is not approved as an additive to certified organic milk. The Cornucopia Institute found this illegal synthetic additive in new organic milk in its latest investigation.
You don't need vegan recipes to cook vegan. Make delicious vegan dishes out of regular recipes by substituting tofu for meat in chicken-cauliflower salad. In dairy-based recipes, such as wheat berry pudding, use vanilla coconut milk in place of dairy milk. Pair with crusty white bread and avocado-corn salsa for a delicious vegan meal!
With a new program promising to reduce the price of fresh fruits and vegetables and reduce the levels of not-so-good-for-you ingredients in their house brand products, Wal-Mart aims to make a positive change in the diet of the average American.
This spring, look for specialty items such as black radishes, cheddar cauliflower, Meyer lemons, orange thyme, purple sprouting broccoli, Seckel pears and Treviso radicchio at local farmers markets and grocery stores. And get out and go foraging for wild and ephemeral edibles!
There's no need to go to the grocery food in the winter if you have stored food in a root cellar, freezer or canning jars. Most of the work of preparing this food has already been done and so that winter meals are easy, nutritious and delicious.
More kitchen gardeners growing some of their own food, but most of us still buy food at the supermarket. And with growing interest in homegrown, local, seasonal and organic food, greenwashing becomes more of a problem. If you have information to report about how supermarkets in your area are — or are not — helping us build a better local food system, please post it. Include how the supermarket staff reacted when you asked for more local food options.
The Institute of Medicine released new Recommended Daily Intake (RDI) guidelines for vitamin D. And you may be surprised to find out that pastured eggs contain more vitamin D than standard commercial eggs.
Many people living with gluten intolerance, wheat allergies or Celiac disease are often left without many standard snack options. The MOTHER EARTH NEWS editorial team samples and reviews organic, gluten-free foods to find some yummy, gluten-free snack products.
The MOTHER EARTH NEWS team along with other Ogden Publications employees had the exciting opportunity to give cider pressing a try. Herrick Kimball from Whizbang Cider graciously donated the press, and our team had a great time making delicious cider.
Cornmeal of whole-grain varieties, such as 'Floriani Red Flint,' is much more nutritious than de-germed yellow cornmeal (the type typically sold in supermarkets because of its long shelf life). Our testing shows that Floriani is an especially good source of fiber, protein and minerals.
Fresh apple cider is a traditional part of fall harvest celebrations - a part that we at MOTHER EARTH NEWS wouldn't miss! We put the Whizbang Apple Grinder and Cider Press to the test, and happily sampled the fresh apple cider as a result.
Concerned about unlabeled food products that contain artificial growth hormones and genetically modified organisms? A recent court ruling in Ohio took the first step in reversing laws limiting consumer awareness about what’s in their milk.
If you’ve never cooked or baked with ‘Floriani Red Flint’ grain corn, you’re missing out! Here are some yummy Floriani recipes, including polenta, pizza crust, hush puppies and corn mush, for you to try.
Sweet potatoes are vitamin-packed powerhouses, and have a sweet, rich flavor that lends itself to a variety of recipes. From fun sweet potato biscuits to a traditional molasses sweet potato pie, use these healthy sweet potato recipes to enjoy one of fall’s best flavors.
Rishi Tea has handcrafted 12 new loose leaf tea blends, including 6 innovative botanical blends, 3 delicious chai teas, 2 energizing green teas and an aromatic oolong – perfect for fall and the holidays.
Every year, Americans use enough plastic wrap to cover the entire state of Texas (EPA). Plastic wrap and other food covers are almost impossible to recycle and contain harmful chemicals that can seep into our food. CoverMate™ Food Covers provide a simple, cost-effective and environmentally friendly solution.
ECOvention, LLC announced today that as of August 2010, more than 30 Whole Foods Market locations in the Rocky Mountain region will use the multi-functional, eco-friendly GreenBox to serve take-away customers at their brick-oven pizza counters.
A Tennessee couple has discovered okra seeds will still be good to eat if pods aren't harvested in time. Originally published as "Okra Seed Treats" in the August/September 2010 issue of MOTHER EARTH NEWS.
Whether you abstain from dairy by choice or you’re lactose intolerant, you probably know how difficult it can be to find really great non-dairy cheese. I’ve taken away some of the guesswork by reviewing some popular brands: Vegan Gourmet, Daiya, Dr-Cow, Chreese and The Vegetarian Express. Read about my dairy-free cheese experiences, and let us know which brands you’re loyal to.
When you buy in bulk, you don’t pay the extra costs for packaging and marketing. By buying bulk dry goods you can store, you can save lots of money on groceries. Many natural food stores and co-ops offer case discounts, too, usually at a discount of 10 to 20 percent. And don’t forget to consider joining a buying club to save even more.
In 2005, the USDA MyPyramid was introduced as an updated version of 1992 USDA Food Guide Pyramid. While nutrition experts pointed to flaws in the original pyramid, many have found significant flaws in the new food pyramid as well. These graphics have played a key role in nutrition education for American children, but as they continue to be reformatted and reworked, will Americans lose their faith in the USDA?
Eating organic on a budget doesn’t have to be a headache. These seven tricks and tools will help you find organic fruits and vegetables within your price range. From joining an organic food buying club to canning and pickling, learn what you need to know to make smart decisions about organic produce.
The winning recipes of the Heritage Chicken Cooking Competition — hosted by Frank Reese of Good Shepherd Poultry Ranch — have been announced! The Grand Prize winner was Ann Knowles of Salina, Kan., with her Baked Chicken a la Tucson. Heritage chicken breeds are an integral component of sustainable farming and add to poultry’s overall genetic diversity, as opposed to industrial chicken breeds that comprise the vast majority of chickens produced in the United States.
One reader submits a photo of her tomato harvest, shaped in the form of a peace sign. Don't forget to submit your own photos to our CU Photo Gallery. Maybe your favorite moments will pop up on the homepage one day for all the world to see!
Gluten-free baking is becoming more popular all the time, even among people who don’t suffer from Celiac disease. With all the new gluten-free desserts and other products on the market, which are some of the best (or at least good) products? The editors of Mother Earth News sampled several new gluten-free products.
Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause — promoting heritage breeds.
The Seed Savers Exchange is a nonprofit network of gardeners dedicated to preserving and passing along heirloom seeds. Here is an exclusive sampling of recipes from Seed Savers Exchange calendars, featuring exquisite garden photos by edible-landscaping expert Rosalind Creasy.
With just five minutes a day of effort, you can make superhealthy breads with nutritious whole grains, fruits, vegetables, nuts and seeds. Plus, you’ll save big bucks on groceries. Includes recipe for Cinnamon Raisin Whole Wheat Bagels.
For seasoned and aspiring bakers, here's a multi-grain bread recipe that uses a popular cereal mix to deliver a mix of flavors and the benefits of fiber, vitamins,and phytochemicals. Originally published as "10-Grain Bread Recipe" in the December 2009/January 2010 issue of MOTHER EARTH NEWS.
Mix up a large batch of up our whole grain artisan bread recipe, store it in the refrigerator, and when you need to bake a fresh loaf you'll have the dough all ready to go. Originally published as "The Master Recipe: Whole Grain Artisan Loaf" in the December 2009/January 2010 issue of MOTHER EARTH NEWS.
These healthy bread recipes are full of nutritious whole grains, fruits, vegetables, nuts, and seeds. Mix them up yourself and save big bucks on groceries. Originally published as "Healthy No-Knead Bread Recipes" in the December 2009/January 2010 issue of MOTHER EARTH NEWS.
For a taste of Italy and Italian flair, try this scrumptious, healthy entrée. Originally published as "Garden Recipe: Braised Eggplant Stuffed with Garlic" in the December 2009/January 2010 issue of MOTHER EARTH NEWS.
With its 2010 calendar filled with garden-fresh recipes and vibrant photos, the Seed Savers Exchange delivers an elegant celebration of garden diversity. This recipe for Nectarine and Raspberry Streusel combines the sweetness of nectarines and the tartness of raspberries, and tops it off with a savory and crumbly streusel.
This is no ordinary turkey meatloaf recipe. The pearled barley will disappear into your meat and boost flavor. Originally published as "Turkey and Barley Meatloaf with Sage Recipe" in the December 2009/January 2010 issue of MOTHER EARTH NEWS.
With its 2010 calendar filled with garden-fresh recipes and vibrant photos, the Seed Savers Exchange delivers an elegant celebration of garden diversity. The superior flavors of heirloom veggies won’t disappoint in this recipe for Prizewinner Green Beans with Tomatoes and Herbs.
Looking for ways to indulge in the fabulous flavors of the forbidden fruit? Our apple salad with pecorino Romano recipe is a good place to start, especially if you're experimenting with heirloom apples.
Not merely sweet, cinnamon raisin bars make for a healthy snack or dessert in your lunchbox. Originally published as "Cinnamon Raisin Bars with Vanilla Icing Recipe" in the October/November 2009 issue of MOTHER EARTH NEWS.
Apple juice, applesauce, and brown sugar sauce make this variation on cornmeal cake a special treat. Originally published as "Apple Cornmeal Cake with Brown Sugar Sauce Recipe" in the October/November 2009 issue of MOTHER EARTH NEWS.
Lemon frosting and molases spice cake might be available from a store, but nothing you could buy would ever taste like this recipe. Originally published as "Molasses Spice Cake with Lemon Frosting Recipe" in the October/November 2009 issue of MOTHER EARTH NEWS.
Delicious AND healthy baked goods? Certainly. Just try baking with applesauce. Originally published as "Bake With Applesauce: Cakes, Muffins and More" in the October/November 2009 issue of MOTHER EARTH NEWS.
The creators of Food Inc. make a great effort to teach their audience about where our food comes from and about the effects of our industrial food system. After seeing the documentary, MOTHER EARTH NEWS blogger Jenna Woginrich was inspired to write her own argument about the way we view and consume food - and ask: Will those who most need the education ever see the film?
The Chefs Collaborative National Summit will bring together leaders from around the country for conversations and workshops about our food and food systems. The Summit provides a great opportunity for chefs interested in sustainability to engage in meaningful conversation, continue their education through practical workshops, and share expertise from the culinary field.
The American Livestock Breeds Conservancy (ALBC) and Good Shepherd Poultry Ranch recently announced the definition of heritage chicken. The event included tasting meat of four breeds of heritage chickens.
The winners of The Natural Resources Defense Council's first-ever Growing Green Awards include a city farmer and a local food promoter. Originally published as "City Farmer Wins NRDC Award" in the October/November 2009 issue of MOTHER EARTH NEWS.
You've heard of pumpkin pie and sweet potato pie. This reader loves butternut squash and wants you to try her squash pie recipe. Originally published as "Perfect Squash Pie" in the October/November 2009 issue of MOTHER EARTH NEWS.
If you enjoy homemade jelly but have run out of fresh fruit, one reader has learned canned frozen juice concentrate works fine as a stand-in. Originally published as "Homemade Jelly ... From a Can?" in the October/November 2009 issue of MOTHER EARTH NEWS.
Self-rising flour, sugar, beer, and a Dutch oven are all you need to bake this simple, delicious beer bread recipe. Originally published as "Dutch Oven Beer Bread Recipe" in the October/November 2009 issue of MOTHER EARTH NEWS.
Once you discover the rich goodness of homemade hamburger buns, you’ll never be satisfied with wimpy store-bought varieties again. Originally published as "Delicious, Homemade Whole-grain Hamburger Buns" in the August/September 2009 issue of MOTHER EARTH NEWS.
Community supported agriculture gets a boost from LocalHarvest’s online database of local food providers — and you can help add to it. Originally published as "Help Locate Local Food" in the August/September 2009 issue of MOTHER EARTH NEWS.
For a dash of color and sweetness prior to the main course, try strawberry arugula salad. Originally published as "Strawberry and Arugula Salad Recipe" in the June/July 2009 issue of MOTHER EARTH NEWS.
A reader in Massachusetts describes how his family collects sumac berries to make tart sumac lemonade, or sumac-ade as they call it. Originally published as "Sumac-ade: Nature’s Pink Lemonade" in the June/July 2009 issue of MOTHER EARTH NEWS.
It’s strawberry season, and there are so many ways to enjoy spring’s first fruit! Originally published as "Strawberry Recipes: 4 Mouthwatering Seasonal Strawberry Treats" in the June/July 2009 issue of MOTHER EARTH NEWS.
A reader with three decades of baking experience shares his verson of homemade whole wheat bread. Originally published as "Country Lore: Wholesome Bread" in the December 2006/January 2007 issue of MOTHER EARTH NEWS.
Storing leftovers but don't want to use plastic containers? Canning jars are a perfect alternative. Originally published as "Country Lore: Use Canning Jars to Store Leftovers" in the April/May 2009 issue of MOTHER EARTH NEWS.
O’Naturals, a chain of organic fast-food restaurants, is part of a growing effort to “slow down” the U.S. fast-food industry and introduce delicious, healthier food alternatives into Americans’ busy lifestyles.
If you want tasty, nutritious fresh vegetables during winter, sprouting seeds is the way to go. Moisture, air, a suitable container, a handful of seeds, and a few days are all you need. Originally published as "Kitchen Counter Gardening: Try Sprouts" in the February/March 2009 issue of MOTHER EARTH NEWS.
Ecogastronomy is a unique food studies program offered by the University of New Hampshire for students interested in nutrition and sustainabile food production. Originally published as "A Pioneering EcoGastronomy Program" in the February/March 2009 issue of MOTHER EARTH NEWS.
This heirloom red corn has traveled the world. Nows its rich, distinctive flavor has finally come home. Originally published as "The Return of a Great Corn Variety" in the February/March 2009 issue of MOTHER EARTH NEWS.
It’s true! You can reduce your grocery bill, and enjoy better and healthier food in the bargain. Originally published as "Cut Your Food Bills in Half" in the February/March 2009 issue of MOTHER EARTH NEWS.
A reader reveals how to make lavender almond nougat candy from scratch. Originally published as "Country Lore: Make Exotic Lavender Nougat Candy" in the October/November 2006 issue of MOTHER EARTH NEWS.
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.
Try this Homemade Cottage Cheese Recipe. Milk and buttermilk, heated in a crockpot overnight, will make a creamy and tangy old-fashioned cottage cheese. Originally published as "Country Lore: Make Your Own Cottage Cheese" December 2008/January 2009 MOTHER EARTH NEWS.
Looking for a way to get rid of your ranch dressing? Try our Grilled Chicken Bacon Ranch Pizza! A new take on an old favorite, this tangy pizza can be made easily at home without the fuss or high cost of delivery.
Whole grain millet recipes add variety and nutrition to your diet. Before rice and wheat conquered our food system, this lesser known whole grain was grown in part because it was hardy, fast-growing, needed little water or care, and was incredibly nutritious.
Organic Valley's new Pasture Butter is a standout among cultured butters and organic food products. This is one of the few products available today that respects Mother Nature by paying attention to the seasons, not to mention the needs of our food-producing animal friends.
Use this Cast Iron Skillet Pizza Recipe to produce crispy pizza in your favorite cast iron skillet. Originally published as "Country Lore: Crusty Frying-pan Pizza" October/November 2008 MOTHER EARTH NEWS.
Using a pressure cooker saves time. You can prepare nutritious meals for your family quickly and use less energy by cooking in a pressure cooker. Originally published as "Country Lore: The Joys of Pressure Cooking" October/November 2008 MOTHER EARTH NEWS.
We're trying it before you buy it! Every week Relish — one of our weekly blogs — features taste tests on various organic foods and snacks. This week we're featuring Kaia Premium Granola in raison cinnamon, dates & spices and cocoa bliss. Read on to find out what we thought!
We're trying it before you buy it! Now Relish, one of our weekly blogs, will feature taste tests on various organic foods and snacks. This week we're featuring Kopali Organics snacks in Goldenberry. Read on to find out what we thought!
Although many of us enjoy the free plastic bags we get from grocery stores, they may be costing us money and damage to the environment. Find out more about this growing problem and review the results of a recent poll.
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
Learn about the many kitchen and community projects supported by SARE (Sustainable Agriculture Research & Education), including the training necessary to be able to sell value-added food products at markets.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.
Want to make fresh, homemade crackers from scratch? With this simple and tasty rye cracker recipe, you can save money and create a delicious snack that will be a hit at any gathering of family and friends. And make sure to share your own nutritious cracker recipes. We'd love to hear from you!
Although you need to refrigerate most salad dressings, you don't have to be as careful with a simple oil and vinegar salad dressing if those are the only ingredients. Find out why this is the case and what other ingredients might cause problems.
In this excerpt from her newest book, Barbara Kingsolver discusses how her family came to connect with food culture and the art of cooking. A day of cheese making proved to be just what the doctor ordered.
Learn how to bake no-knead crusty bread that’s deliciously moist and chewy inside, but still has the beautiful outer crust of rustic, peasant loaves. The No-Knead Dutch Oven bread technique and recipe is easy even for beginners. Includes recipe, ingredients list, instructions, step-by-step photos and a video demonstration of the technique.
For delicious and eco-friendly beverages, try local, organic beer and wine. Choosing organic wine and beer is good for the environment, because it ensures that healthier farming techniques are used to produce the ingredients, including less use of pesticides and synthetic fertilizers. 100-percent organic products are also prohibited from using many preservatives, notably sulfur dioxide in organic wine. Originally published as "Good Libations" December 2007/January 2008 MOTHER EARTH NEWS.
Learn how to make homemade sausage. Making sausage at home from ground elk meat, venison or pork is simple. You can create recipes that satisfy each member of your family. Originally published as "Country Lore: Homemade Sausage How-to" December 2007/January 2008 MOTHER EARTH NEWS.
Learn how to bake a cake in a jar. Homemade holiday gifts are fun to make and even more fun to receive. You can make these unique cakes-in-a-jar for a festive holiday treat. Originally published as "Country Lore Bake a Cake in a Jar" December 2007/January 2008 MOTHER EARTH NEWS.
If you're the type that enjoys a good garlic appetizer, garlicky salad, garlic entree, garlic beverage, and maybe even a garlic dessert, you'll want to find time to visit the world's best garlic restaurants.
Learning a little bit about the science of bread baking will help anyone trying to master home baking better understand the goings-on inside a loaf and consequently improve her or his skills. The popular no knead, Dutch oven technique is extremely good at producing rustic loaves of bread that are moist and chewy on the inside, but still crispy and crusty on the outside. This discussion will help you understand how that balance is achieved.
A healthy homemade baking mix can save you money and time in the kitchen. Learn how to make this easy baking mix and try it out in one of these tasty breakfast recipes. Originally published as "Country Lore: Save Time and Money with this Homemade Baking Tip" October/November 2007 MOTHER EARTH NEWS.
A recent MOTHER EARTH NEWS study found that compared to conventional American eggs, real free-range eggs have less cholesterol and saturated fat, plus more vitamins A and E, beta carotene and polyunsaturated omega-3 fatty acids.
Here’s a guide from the Cornucopia Institute providing quality standard ratings for organic milk brands. With increased interest in organic and hormone-free milk comes a need for help in identifying the companies who meet organic standards, because the term “organic” isn’t strictly regulated. Originally published as "Best Brands of Organic Milk" October/November 2007 MOTHER EARTH NEWS.
On Wednesday, August 29, you've got a rare opportunity to support family farms across America just by going out to lunch. Stop by any Chipotle restaurant, and be sure to order one of their menu items featuring naturally raised pork, chicken or beef. A portion of these proceeds, up to $50,000, will be donated to Farm Aid.
You can make these great summer pesto recipes using basil, parsley or arugula. The recipes are easy to create, simply use olive oil, garlic and herbs to create a delicious sauce for pasta. Originally published as "Country Lore: Perfect Summer Pestos" August/September 2007 MOTHER EARTH NEWS.
Seasonal eating provides you with the freshest food ingredients. You can enjoy better food and support local farmers by buying meat, eggs and produce in season. Originally published as "Eat In Sync with the Seasons" August/September 2007 MOTHER EARTH NEWS.
Enjoy fresh, local food all year long. A guide to simple seasonal storage, such as canning, freezing, dehydrating and more. Originally published as "Enjoy Fresh, Local Food All Year" August/September 2007 MOTHER EARTH NEWS.
Experience the camaraderie of community canning by learning food preservation basics at local workshops and extension programs. The community members learn canning techniques to preserve fresh fruits and vegetables. Originally published as "Canners Come Together" August/September 2007 MOTHER EARTH NEWS.
Corn is the great native crop of the Americas, yet even though industrial agriculture produces millions of pounds of corn every year, it’s nearly impossible to buy a bag of good-tasting, whole-kernel corn or fresh-ground whole cornmeal. Corn is a perfect grain crop for home gardeners, and the flavor of some varieties can be far better than most of us know. We're launching a campaign to locate rare grain corn varieties with great flavor, before they all are lost.
A rudimentary distribution system made foraging in Maryland a challenge, but the authors and their families were determined to only eat local food. And for the most part succeeded. Originally published as "Suburban Foraging: Two Families Eat Only Local" in the August/September 2006 issue of MOTHER EARTH NEWS.
An organic pizza may cost more in dollars and cents than a conventiona pizza, but there's more to food ecology than money. Originally published as "The Ecology of Pizza" in the June/July 2006 issue of MOTHER EARTH NEWS.
A growing number of people are seeking out natural pet food for their dogs, cat, birds and other companion animals. Originally published as "Natural Pet Foods" in the June/July 2006 issue of MOTHER EARTH NEWS.
Rosemary looks beautiful in the garden, in the ground or in a pretty pot. In summer, its needle-shaped green leaves are topped by tiny blooms in shades of lavender to purple — and some even bloom pink.
Mad Cow Timeline
By Lindsey Hodel
1986: Discovery of bovine spongiform encephalopathy (BSE), commonly called mad cow disease, in cattle in Britain.
1988: British government bans cattle feed containing cow parts and begins destroying BSE-infected cattle. (Eventually 3.7 million cattle are ki
Experience the joy of heart-healthy eating with delicious Mediterranean dishes. Includes the Mediterranean diet pyramid and Greek recipes for salad, baked fish, egg and lemon chicken soup and honey oranges.
Get tips on how to purchase contaminate-free, sustainable seafood for your meals, includes organizations to help you make environmentally responsible seafood purchasing decisions and a most sustainable seafood buying list.
The Green Gazette column shares renewable energy living topics, including everything you want to know about genetically modified food and the controversy surrounding it. Originally published as "Green Gazette" August/September 2003 MOTHER EARTH NEWS.
Anne Vassal talks about her picks for the best all-purpose skillets and shares the pricing and test results with MOTHER EARTH NEWS readers. Originally published as "In Search of the Perfect Skillet" August/September 2003 MOTHER EARTH NEWS.
Barbara Pleasant shares information on growing fresh basil in the garden, choosing basil varieties and using this intensely scented herb in your meals. Originally published as "Basil Passport to Paradise" June/July 2003 MOTHER EARTH NEWS.
David Cavagnaro provides a guide to choosing a food dehydrator, including test results for four dehydrator models, the differences between stackable dehydrators and box-and-shelf dehydrators and dehydrator buying tips.
Joan Gussdow reminds readers it is a special treat to indulge in celebrating holiday fruits during Christmas season. Originally published as "A Time for Treats" December 2002/January 2003 MOTHER EARTH NEWS.
Kim Wetherbee shares information on cooking with antioxidant-rich raspberries, including varieties to plant, preserving raspberries and a rasberry salsa recipe. Originally published as "Raspberries" October/November 2002 MOTHER EARTH NEWS.
Passive solar water distillation is an inexpensive, low-tech alternative for pure drinking water without bottles, including types of distillers, cost comparisons, going automatic or electric. Originally published as "Water Wiser Solar Stills" August/September 2002 MOTHER EARTH NEWS.
Sarah Beth Cavanah discusses the success of the Fast Food Nation book and implications on how we produce food in America. Originally published as "Fast Food Fine Read" August/September 2002 MOTHER EARTH NEWS.
Annelle Durham describes her easy method of preserving red bell peppers and other garden vegetables for winter. Originally published as "Sweet Red Winter Peppers" August/September 2002 MOTHER EARTH NEWS.
How to make goat milk cheese, including tips on making cheese, supplies, utensils and sources for cheesemaking. Originally published as "How to Make Cheese: French Goat Cheese and Mild Goat Cheddar" June/July 2002 MOTHER EARTH NEWS.
World community food sources are abundant while people starve and the social, political and economic costs of dietary excess continue. From this chaos people have been inspired to make local decisions about their food sources and land use. Originally published as "A Harvest of Progress" June/July 2002 MOTHER EARTH NEWS.
A well-stocked root cellar can help ease the transition from winter to spring and help us be more prepared in post-September 11 America. Originally published as "Home Food" April/May 2002 MOTHER EARTH NEWS.
Virtually any recipe for stuffed peppers also works well with stuffing tomatoes. Try these stuffed tomato recipes, a delicious meal in an edible bowl. Originally published as "TomatoBowls" February/March 2002 MOTHER EARTH NEWS.
Joan Gussow, Ph.D. encourages MOTHER readers to know where their food is coming from by buying local farmers meat and produce. Originally published as "Think Globally, Eat Locally" February/March 2002 MOTHER EARTH NEWS.
K. C. Compton shares how to prepare artichokes from your garden, including how to trim and boil artichokes and a dip for your favorite edible thistle. Originally published as "More Than One Way to Skin an Artichoke" December 2001/January 2002 MOTHER EARTH NEWS.
The Ask MOTHER column shares this simple skillet bread recipe, a few ingredients and a quick kneeding produce a bread in 15 minutes that is highly nutritious, delicious and a cinch to prepare. Originally published as "Simple Skillet Bread" December 2001/January 2002 MOTHER EARTH NEWS.
Make homemade fresh cream butter from scratch is easy, save money using cream for your butter and the satisfaction of butter made easy and delicious too. Originally published as "Make Yourself a Little Pat of Butter" December 2001/January 2002 MOTHER EARTH NEWS.
American iced tea culture is more popular than hot tea, with people drining 50 billion cups of tea, 40 billion of them as iced tea. Includes information on ready-to-drink iced teas and an iced tea recipe for McDermott Brew. Originally published as "Iced Teas" December 2000/January 2001 MOTHER EARTH NEWS.
Thanksgiving doesn't have to mean a crowd of folks and hours of labor. Enjoy a simple, savory feast with Thanksgiving recipes for two. Originally published as "A Simpler Thanksgiving" October/November 2000 MOTHER EARTH NEWS.
Anne Vassal shares ways to prepare and store homegrown corn, including roasting corn, storing corn and recipes for Chilaquile Casserole, Southwestern Corn Chowder, Roasted Corn Salsa and Quinoa Salad. Originally published as "Shuck and Chive" August/September 2000 MOTHER EARTH NEWS.
The USDA national standard for organic food will regulate the production and processing of organic foods, with consumers and environmentalists protesting the choice to consolidate the current patchwork of "organic" or natural labels on foods. Originally published as "When the Growing Gets Tough" August/September 2000 MOTHER EARTH NEWS.
Laura Taxel shares recipes from the turn of the century cookbook Our Home Cyclopedia and a spin on variations from this cookbook and tips to modernize the recipes. Originally published as "The Good Cook Book" June/July 2000 MOTHER EARTH NEWS.
Take caution when using baby soy formula, a baby fed entirely with a diet based on soy products may develop a serious thyroid disorder. Originally published as "A Word of Caution" June/July 2000 MOTHER EARTH NEWS.
These easy to make old-time pie recipes have few ingredients and are quick to put together to create an old-fashioned pie experience. Originally published as "Simply Delicious Simple Pies" June/July 2000 MOTHER EARTH NEWS.
Farmers Market often are faced with a scam of commercial vs homegrown food. Commercial farmers may grow their own food using hydroponics but it is not the same quality as produce grown from small local farms. Originally published as "The Market Scam" April/May 2000 MOTHER EARTH NEWS.
Learn about the Monsanto GMO story of experimenting with adding a fish gene into tomatoes to increase the fruit's frost-tolerance. Originally published as "Fish Stories" April/May 2000 MOTHER EARTH NEWS.
Congressman Dennis Kucinich introduces the Genetically Engineered Food Act of 2000 that requires the labeling of any food that is genetically modified. Originally published as "Congress Steps In" April/May 2000 MOTHER EARTH NEWS.
As the seed and agrochemical industry begin to merge, the world food supply falls Under the control of a few international companies. Originally published as "Follow The Money" April/May 2000 MOTHER EARTH NEWS.
Beans are a nutritious vegetarian choice and a complete protein when paired with rice or corn at the same meal, making the protein is complete. Originally published as "The Complete Bean Protein" April/May 2000 MOTHER EARTH NEWS.
Learn about this ultimate light fluffy whole wheat pancake recipe to make the most delicious, healthy pancakes for breakfast. Originally published as "The Ultimate Pancake" April/May 2000 MOTHER EARTH NEWS.
Tapping maple trees and making maple syrup at home can be done using these detailed steps. Follow along as veteran tree-tapper Alan Garbers shows you how to mine your maples for a taste of heaven. Originally published as "Ambrosia" February/March 2000 MOTHER EARTH NEWS.
Anne Vassal shares the secrets of cooking with grains, including types of grains for meals and recipes for a wide variety of grains. Originally published as "The First Crop" February/March 2000 MOTHER EARTH NEWS.
Sandy Hevener talks about the different times for tapping trees and methods of harvesting between northern and southern syrup makers. Originally published as "Maple Syrup with a Southern Drawl" February/March 2000 MOTHER EARTH NEWS.
Genetically altered seeds cause controversy. Canadian farmers claim they are the victim of unwanted cross-pollination and worry that their conventional crops could be contaminated by wind-borne genetic pollution. Originally published as "Seeds of a Police State" February/March 2000 MOTHER EARTH NEWS.
Whole grains are one of the most complete health foods, learn about new healthy whole grains for your diet. Includes descriptions of grains and grain storage methods. Originally published as "Grain Glossary" February/March 2000 MOTHER EARTH NEWS.
Anita Fagiano shares her grandma's Italian holiday bread recipes, a perfect old-fashioned memory to create for the holiday season. Originally published as "Grandma's Biscuits" December 1999/January 2000 MOTHER EARTH NEWS.
Learn how to build a gingerbread house from scratch for the holidays, includes recipes for making gingerbread for the gingerbread house, royal icing recipe, a pattern for the gingerbread house and instructions on how to put your gingerbread house together. Originally published as "Holiday Homestead" December 1999/January 2000 MOTHER EARTH NEWS.
Learn about cooking with wood. The smoke flavor food gains cooked on a cookstove can be a new experience for homesteaders. Originally published as "Cooking With Wood" December 1999/January 2000 MOTHER EARTH NEWS.
A quick, easy way to use up your garden cucumbers to make a homemade brined dill pickle your family will love. Originally published as "Cold Water Dill Pickles" December 1999/January 2000 MOTHER EARTH NEWS.
This column features ecology and homestead news, this issue features an interview with Dr. Wes Jackson on getting back to the land and the role of sustainable agriculture in the community. Originally published as "Defending Food: A Talk With Dr. Wes Jackson" December 1999/January 2000 MOTHER EARTH NEWS.
Try these holiday dessert recipes for a chocolate roll, cranberry steamed pudding with rum sauce, snowball cookies and date-nut crunches. Originally published as "Holiday Heirlooms" in the October/November 1999 issue of MOTHER EARTH NEWS.
Dioxins make their way into the water stream in the paper bleaching process, but Ben & Jerry's and Starbucks say no more. They're switching to unbleached paper food containers. Originally published as "I Scream, You Scream, We all Scream for ECO-Pints" in the August/September issue of MOTHER EARTH NEWS.
Want to amp up your cooking? Here's a little info about assorted hot peppers and some recipes to get you started. Originally published as "THE FLOURING INFERNO" in the December 1998/January 1999 issue of MOTHER EARTH NEWS.
You could always buy one at the supermarket of course, but raising a holiday Turkey for Thanksgiving or Christmas will yield tastier meat. Originally published as "A REAL THANKSGIVING BIRD" in the October/November 1998 issue of MOTHER EARTH NEWS.
Our favorite food preservation methods will help you enjoy fresh foods all year without using a refridgerator. Originally published as "Fridge-less Living" in the August/September 1998 issue of MOTHER EARTH NEWS.
A lot of parties—notably farmers, distributors, retailers, consumers, government agencies, and environmentalists—have an interest in the answer to the question "What is organic food?" Originally published as "WHAT IS ORGANIC FOOD?" in the August/September 1998 issue of MOTHER EARTH NEWS.
Try these simple Italian recipes for cooking light, everyday foods including white lasagna, a delicious eggplant sandwich, tomato and mozzarella salad and a unique connoli recipe. Originally published as "Mangia Mediterranean" in the February/March 1998 issue of MOTHER EARTH NEWS.
A country man and his inner-city Little Brother discuss differing opinions in food packaging and fruit labels at a roadside fruit stand. Originally published as "City Food/Country Food" in the FEBRUARY/MARCH 1998 issue of MOTHER EARTH NEWS.
MOTHER's Kitchen column shares how to make homemade holiday food gifts for friends and families, including recipes for flavored oils, holiday breads, biscotti and homemade chocolates. Originally published as "A Homemade Holiday" December 1997/January 1998 MOTHER EARTH NEWS.
Sue Robishaw creates easy-to-make homemade wine recipes, read up on her ten-minute guide to home winemaking. Originally published as "Days of Wine and Vinegar" December 1997/January 1998 MOTHER EARTH NEWS.
How to prepare and cook pies. Includes how to roll pie crust, recipes for whole wheat and graham cracker crusts, key lime pie, vegan apple cider pie, whiskey sweet potato pie and mocha ice cream pie. Originally published as "The Lost Art of the Pie" October/November 1997 MOTHER EARTH NEWS.
Recipes for chilled summer soups, including cooking recipes for minty cuke, blueberry, and roasted red pepper soups, gazpacho and vegan harvest chili. Originally published as "Summer Soups" August/September 1997 MOTHER EARTH NEWS.
Preparing healthy picnic food using seasonal fruits and vegetables, including cooking recipes for grilled chicken breasts with vegetables, three bean salad with garlic dressing, grilling corn and creamy dill potato salad. Originally published as "Have Your Cake and Bring it Too!" June/July 1997 MOTHER EARTH NEWS.
Farming advice from MOTHER and her readers, including how to season and clean cast iron pans and a recipe for cast iron cornbread. Originally published as "Country Lore" June/July 1997 MOTHER EARTH NEWS.
MOTHER's kitchen shares the secret to cooking Mexican food, including recipes for: chicken enchiladas with salsa verde, refried beans, red rice, jicama and orange salad and Mexican coffee. Originally published as "Eating South of the Border" April/May 1997 MOTHER EARTH NEWS.
Stock up on these Mexican ingredients for your pantry so you can create delicious Mexican food in a snap. Includes names and descriptions of essential Mexican ingredients. Originally published as "South-of-the-Border Basics" April/May 1997 MOTHER EARTH NEWS.
Low-cost cooking recipes for cooks on a budget, including recipes for potato chorizo tacos, root vegetable stew, leek mashed potatoes, northern bean soup and pasta frittata. Originally published as "Cheap Eats" February/March 1997 MOTHER EARTH NEWS.
The author shares her lessons in the art of cake making and adapts those recipes into low-sugar cake recipes, includes recipes for Poppy Seed Cake, Orange Sponge Cake, Carrot Cake with Vanilla Cream and Blueberry Gingerbread. Originally published as "My Grandmother's Gift" December 1996/January 1997 MOTHER EARTH NEWS.
The rash of E. coli and salmonella poisonings have proven that century-old USDA meat inspection laws are badly in need of revamping to protect us from E. coli and salmonella contamination dangers. Originally published as "How Safe Is Our Meat: E. Coli and Salmonella Contamination Dangers" December 1996/January 1997 MOTHER EARTH NEWS.
Harvest fruit favorites with an apple battle between the sweet and the tart, featuring seasonal apple recipes, pear recipe and cranberry recipe for fall. Originally published as "Harvest Fruit Favorites" October/November 1996 MOTHER EARTH NEWS.
Tim Hensley runs a mail-order nursery specializing in antique apple trees and provides details of the best tasting old southern apple varieties available on the market. Originally published as "Old Southern Apples" October/November 1996 MOTHER EARTH NEWS.
Cooking and preparing garden greens from your garden, including recipes for salads, basic vinaigrette, blue cheese dressing, Mediterranean salad, homemade croutons, and vegan spicy greens and tofu. Originally published as "Garden Greens" August/September 1996 MOTHER EARTH NEWS.
Deanna Kawatski's canning instructions to preserve food from the harvest, including fruits, vegetables, meat and fish, as well as how to make her grandmother's favorite jams and pickles. Originally published as "Canning: A Modest Miracle" August/September 1996 MOTHER EARTH NEWS.
How to store fresh vegetables from the garden in every season, including: lettuce, kale, radishes, turnips, asparagus, zucchini, celery, eggplant, corn, onions, squash, pumpkins, root crops, canning, pickling and freezing. Originally published as "Eating Fresh all Year Round" August/September 1996 MOTHER EARTH NEWS.
Use your bumper crop of fruit to create sweet and savory cherry recipes. Includes recipes for cherry coffee cake, grilled chicken salad with cherry vinaigrette, maple cherry sauce and cherry cheesecake bars. Originally published as "Cherry Jubilee" June/July 1996 MOTHER EARTH NEWS.
The Barters and Bootstraps column shares success stories of people who barter and open small business ventures, includes stories about finding wild mushrooms and selling mushrooms for profit. Originally published as "The Mushroom Market" April/May 1996 MOTHER EARTH NEWS.
How to grill fish, including seafood recipes for fish and vegetable kabobs, whole fennel trout, ginger salmon with salad greens, swordfish steaks with herbs and fast fish. Originally published as "Grilling Fish" April/May 1996 MOTHER EARTH NEWS.
Vegetarian cooking: Recipes for meat free meals, including spinach feta quesadillas, eggplant parmesan with polenta, vegetable curry with couscous, Southwestern beans and rice salad and nondairy banana cake. Originally published as "Vegetarian Cooking" February/March 1996 MOTHER EARTH NEWS.
MOTHER's Kitchen shares holiday food tips and seasonal recipes sure to please, making holiday food preparation a breeze. Originally published as "Crown Pleasers" December 1995/January 1996 MOTHER EARTH NEWS.
You won't recognize the same old bird! Our recipes for turkey include barbecue, mango curry, soup, salad and pita sandwiches. Originally published as "Recipes for Turkey: More Than Thanksgiving Dinner" in the October/November 1995 issue of MOTHER EARTH NEWS.
You've grown a bountiful harvest in your vegetable garden, now it's time to cook some delicious recipes that use your bounty. Originally published as "Harvest Favorites" in the August/September 1995 issue of MOTHER EARTH NEWS.
Tips and tricks for landing a delicious dinner of smaller freshwater fish such as bluegill, crappie, catfish and more. Originally published as "Fishing for Food" in the August/September 1995 issue of MOTHER EARTH NEWS.
Cook delicious, portable meals for hiking, camping or on the go. Includes recipes for granola pancakes, Greek chicken, campfire corn salad, summer pasta salad, last day potatoes, fruit cream. Originally published as "You Can Take it With You" in the June/July 1995 issue of MOTHER EARTH NEWS.
Cooking food that warms, including recipes for apple crunch pie, oven fried chicken, potato gratin, creamed spinach, macaroni with three cheeses. Originally published as "Comfort Foods" in the April/May 1995 issue of MOTHER EARTH NEWS.
Beans are packed with fiber, protein, vitamins and versatility. Here are delicious recipes for bean soup, bean cakes, and bean stews. Originally published as "The Almost Perfect Food" in the February/March 1995 issue of MOTHER EARTH NEWS.