Add Variety and Fun from Garden to Table with 'Yard-Long' Beans

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.

Oatmeal-Raisin-Nut Cookies

Try your hand at baking this delicious, slightly chewy, slightly sweet, but oooh-sooo-yummy oatmeal cookie! The world needs this cookie recipe.

Samphire: A Superfood from Wild Shores

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.

‘Tomato Stuff’: Tapenade-Style Tomato Spread for Sauces, Dressings, and More

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.

Healthy Food Begins with Community

Four refugees in Maine have started a cooperative farm producing fresh, chemical-free produce and prove that community is an important ingredient in healthy food.

Food Storage Options when Living Off-Grid

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.

Cook for a Night and Eat for a Week with a Wood-Fired Oven

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.

Italian-Style Pressed Sandwich Recipe

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.

How to Make Fancy Sauerkraut

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.

Home-Based Food Businesses Thrive in California

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.

What To Do With Overcooked Jam

Is your homemade jam thick and almost Is your homemade jam too thick and almost like candy? Here's how to fix it.candy? Here's how to fix it.

Healthy Snack Invented on Indian Reservation Faces Stiff Corporate Competition

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.

Grainger County Tomato Bruschetta

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.

Dark Molasses-Oatmeal Bread

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.

Healthier Zucchini Bread

Zucchini bread is a great way to use this veggie when it is in abundance. I wanted a recipe that was a bit healthier than the traditional version, but still as moist and delicious.

Mushroom Hunting in France

While staying in France this summer, I was lucky enough to get the opportunity to forage for mushrooms. We were hoping for 'Ceps' and 'Chanterelles', but we found something we had never expected.

Healthy ‘Texas Caviar’ Southern Pea Salad Recipe

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.

Freezing Broccoli and Beans

You get the most nutrient-dense vegetables by eating or freezing them immediately after picking. Don't know how to freeze broccoli or beans? Read on to learn vegetable freezing techniques.

Homemade Nectarine Preserves Recipe

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.

How to Make Glaceed Cherries

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.

A Cool-Sipping Summer Honey Cocktail

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 Jelly Using Apples for Pectin

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 Elusive DIY Reuben Sandwich and Family Secrets Revealed

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.

Slow-Cooker Pork Roast with Summer Vegetables

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.

Sauteed String Beans Recipe

Here's a recipe for sautéed green beans and guidelines for blanching and freezing green beans for garden food preservation.

Tomato-Basil Bruschetta Recipe

Use sun-ripened tomatoes and sweet basil from your garden to craft this deliciously simple Italian recipe. Earthy and vibrant in flavor, this bruschetta is sure to become your new summer staple.

Tips for Buying Kitchen Staples in Bulk

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.

Make Gazpacho Soup with Heirloom Tomatoes

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.

Connecting to Tradition by Canning with Children

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.

Cookies from the Toaster Oven

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.

Foraging Wineberries: A Delicious Invasive

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.

Insights on Food Sovereignty from Cuba

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.

'Chiffonade' Chicken-in-the-Garden Soup and How to Barter

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.

Freezing Corn and Berries

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.

Easy Greens and Fruit Smoothie Recipe

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.

Make the Most of Blueberry Season with Blueberry Preserves and Dehydrating

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.

The Beauty of Imperfect Fruits and Vegetables

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?

Baking Bread in a Toaster Oven

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.

French Liver Terrine Recipe

This French-style terrine is a great introduction to using offal in the kitchen, even for people who might think they won't like it.

Homemade Peach Jam Recipe

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.

Healthy and Safe Grilling Tips for the Summer

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.

Buckwheat Corn Muffins with Blueberries

Milling your own flour is a delicious way to add nutrition and flavor to your recipes. Want maximum taste? Mill your own buckwheat for these Blueberry Corn Muffins.

How to Make Elderflower Syrup

Elderflowers can be found growing on wasteland, even in the heart of the city. Learn how to use the flowers to make a simple syrup for adding to refreshing summer drinks.

3 Low-Sugar Methods for Preserving Strawberries

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.

Dry Curing: The Tastiest Way to Preserve Meat

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.

A Primer on Specialty Mushrooms (with Royal Trumpet Mushroom Soba Salad Recipe)

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.

The Homemade Sauerkraut-and-Corned-Beef Reuben Sandwich that Almost Happened

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.

Fast and Easy Homemade Salad Dressings

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.

New Orleans-Style Crawfish and Shrimp Boil

For this huge celebratory feast, invite a dozen or more of your best friends. Stock up a supply of your favorite beverages, including iced tea, lemonade and some adult drinks, and get ready to party!

Baking Sandwich Breads (and Pizza Crust) Using a Pre-Fermented Starter

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.

Simple Recipes for Spring Roots and Greens

Prepare simple recipes using greens and roots from the spring garden, including Dandelion Green Salad Recipe, Sauteed Sorrel Recipe, Braised Parsnips Recipe, and how to make Hyssop Tea.

When Life Hands You Garlic Mustard, Ferment It!

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.

Baking Sandwich Breads: Basic White Potato, Whole-Wheat Potato and Oatmeal Bread

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.

Bone Broth Basics

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.

Sourdough Vegetable Stromboli

Stromboli, like its cousin the calzone, is a flexible way to combine favorite toppings and bread. Leaving out the meat and adding veggies makes this Stromboli lunchbox-friendly.

Simple Whole-Wheat Sourdough Starter

If you have flour, water and time, you can capture yeast from the air and make your very own sourdough starter. It's a surprisingly simple process with delicious results!

How to Make Fruit Kvass with Probiotic Benefits

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.

Flower Essence Jellies

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.

Bottling Great Elderberry Flavor

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.

Alternative Health When Living Off-Grid, Really!?

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.

How to Render Oil from Beef Fat

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).

Complying with State Cottage-Food Laws for Home-Based Food Businesses

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.

3 Artisan Sweet Breakfast Breads

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.

Healthy Salad in a Jar

The Salad in a Jar (aka Mason Jar Salad) has become popular for a reason. You, too, can make these delicious, easy, healthy, and convenient grab-and-go lunches!

Stalking the Wild Fruit: Foraging Local Fruit by State

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.

'Slow Fish': Justice on Our Plates (with Video)

Slow Fish 2016 celebrates movements dedicated to honoring food producers, protecting the land and waters we love, increasing food access, and celebrating our cultural diversity.

Gingerbread Muffins Recipe

Gingerbread isn’t just for dessert. It’s also a great way to start off the day – after all, molasses is full of healthy iron, calcium, and B vitamins – and makes a filling after-school snack.

Dismantling Food Regimes

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?

Guilt-Free Frozen Desserts

Whip up incredibly delicious faux ice cream in just minutes. These guilt-free frozen desserts, including Peach Frozen Dessert, Banana Faux Ice Cream and more, are actually good for you!

Preserving the Bounty: Dehydrating Cubed Potatoes

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!

Jam On: The Universal Jam Recipe

Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.

Signs of Spoiled Meat

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.

Cheesy Pepper Sourdough Bread

Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.

Scaling Up Local Foods Cooperatively

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.

Simple Whole-Wheat Sourdough Bread Recipe

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.

Securing or Expanding Your State Cottage Food Law

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.

Make Your Own Candied Citrus Peels

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.

Freezing Whole Tomatoes

Yes, you can freeze whole tomatoes! Preserve the harvest in a flash and save the saucing for later.

Refrigerator Dough for American and European Pastries

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.

5 Survival Foods to Consider for Your Emergency Supplies

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 Pork Share

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.

Kentucky Bourbon Balls Recipe

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.

Pan Lebkuchen Recipe

Let’s go to Germany for great lebkuchen (aka, gingerbread)! Aside from great beer and sausages, you will find that this is one of the country's ancient but addicting Christmas treats.

Bake Chewy, Gluten-Free Almond Cookies

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.

How to Make Great Kale Chips

Kale chips are the rage and they cook up quickly, but they can be tricky to make. Here are some tips to making great kale chips.

Make the Best Oatmeal Cookies

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.

Marchand de Vin Sauce Recipe

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.

Shortbread Hearts with Cranberries

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.

Duck Soup with Wild Rice Recipe

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 Holiday Charcuterie Platter

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.

Gardening, Artistry and a Beer-Infused Honey Mustard Recipe

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 for Food

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.

10 Tips for Better Roasted Root Vegetables

Roasting enhances the flavor of root vegetables, as long as the vegetables are cut in uniform pieces and aren't crowded in the pan and are roasted in a hot oven.

Bone Broths: Low-Cost, High-Quality Nutrition

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.

Cranberry-Orange Relish

Homemade cranberry-orange relish adds a bright, tart flavor to the Thanksgiving table.

Putting Up an Abundance of Apples

Our attempt to save a zillion apples by making dried apple rings, applesauce, apple butter, cider, pies and frozen apple slices.

Homemade Cranberry Sauce Recipe for Canning or Freezing

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.

Grow, Process, and Use Sorghum Syrup

Want to satisfy your goal of self-sufficiency and your sweet tooth? Consider growing sorghum, crushing the cane, and boiling it down into sorghum syrup.

Make Your Own Almond Paste

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 Crème Fraîche

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.

Know Your Egg Shed, Part 1

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.

Electric Pressure Cooker

Electric pressure cookers are a wonderful way to prepare meals in a flash – even when the recipe calls for meat or dry beans

Preserve Your Food in a Root Cellar

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.

Simple Bean Chili with Sweet Potatoes and Squash Recipe

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.

Apple Guacamole Recipe

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.

Make Homemade Spiced Apple Cordial

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.

No-Knead Einkorn Sourdough Bread, the Easiest Recipe Ever!

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!

Fig ‘Salami’ with Figoun Infused Red Wine Recipes

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.

Harvest Vegetable Soup with Naughty Garlic Bread Recipes

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.

Freckled, Pumpkin Yeast Bread

Pumpkin bread doesn’t have to be sweet. Here moist pumpkin and chopped pecans combine to make a satisfying and unusual yeast bread.

Vegetable Quiche Recipe from Leanne Brown’s 'Good and Cheap'

"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.

‘Court of Two Sisters’ Eggplant Casserole Recipe

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.

Boiled Apple-Pear Syrup

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.

Unusual Fruits, Part 3: American High-Bush Cranberries

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.

Sweet Red Pepper and Watermelon Rind Relish Recipes

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.

Orange-Oatmeal Zucchini Bread

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.

Healthy Chocolate Silk Pie with Gluten Free Macadamia Crust

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.

Cuban-Style Sofrito Recipe

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.

Waste Not, Want Not with This Watermelon Rind Pickles Recipe

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.

Sugared Pistachio Cookies Recipe

With a dough mixed entirely in the food processor, these salty-sweet, chewy-crisp pistachio cookies are as easy to make as they are to devour.

Southwest Hatch Chili Pesto Dressing Recipe

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.)

MOTHER EARTH NEWS INSTITUTE

The MOTHER EARTH NEWS INSTITUTE kicks off Nov. 12-15, at Seven Springs Mountain Resort in Pennsylvania. Four days immersed in craft cheesemaking.

Watchdog Group Formally Challenges Allegedly Illegal Agribusiness Appointments to USDA Organic Governing Board

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.

Pesto Three Ways

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.

5 Top Tips for Cheese Making at Home

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.

Do I Have to Soak Beans Before Cooking?

Did you forget to soak your beans before whipping up a dip or dish? Don’t fret — soaking beans isn’t always necessary. Here are the pros and cons.

For Sale: Homemade Products from the Homestead

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.

CSA Farms Address Profound Global Concerns

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 ...

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?

Escargot: A Taste of France

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!

Black-Cap Raspberry Pancakes Recipe

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.

Fermenting Garlic Scapes

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.

Bacon Recipe Roundup

Isn't time you make some bacon? My favorite bacon curing recipes from across the internet.

Mishaps in Making Mead

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.

Cherry Mostarda Recipe

Make your 4th-of-July cook-out extra special with this spicy, sweet relish.

How to Pickle Radishes (With Recipe Variations)

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.

Which Herbs Grow Best Together

Love herbs and gardening? Here are a few things you should know when it comes to companion planting and herbs.

Grilled Sourdough Flatbread

It may be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread.

Perfect Rhubarb Pie from Garden to Table

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.

Natural Mint Tea

Nothing could be easier than growing a pot of mint for dozens of culinary uses, including brewing mint tea!

Homemade Lime Curd Recipe

This oozing mixture of sugar, limes, eggs, and butter adds a bright, fresh acidity and craveable sweetness to anything it touches.

Cooking with a Big Green Egg

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.

Cubed Spring Radish Kimchi and 5 Reasons to Make It

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.

How to Regrow Lettuce

Purchase romaine lettuce once, regrow it again and again! Use this simple tutorial to slash your salad bill while enjoying tasty, healthful greens.

Tostones Plantain Recipe

Tostones, or twice-fried plantains, are a crispy and delicious taste of the tropics.

Institutional Food

Hospitals traditionally are famous for their terrible food. A recent experience shows it has not changed much.

How to Make Your Own Mayo

A recipe for whisking up a batch of homemade mayonnaise and a full serving of DIY empowerment.

Honey of a Mess

My surprise when I thought the mead making wasn't happening.

Easter Babka Bread

Babka is traditionally made in Poland, Russia and other Eastern European countries. Apparently babka is a popular Christian Easter bread, but is also made in the Jewish tradition.

Foraging for Redbud's Flavorful Flowers

Redbud's bright pink blossoms are one of the glories of spring, but they're not just eye candy. Those lovely blossoms have a delicious flavor that is like a green bean with a lemony aftertaste.

Buffalo-Chicken-Stuffed Peppers Recipe

Stuffed with blue cheese, chicken and celery and simmered in a spicy Buffalo-inspired sauce, these petite peppers pull double duty as hearty entrée or delightfully sloppy hors d’oeuvre.

Oyster Mushroom-Pineapple-Chicken Stir-Fry Recipe

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.

5 Reasons Why Your Bread Dough Doesn't Rise

Despite our best efforts, sometimes flour plus water plus yeast doesn’t equal a tantalizing loaf of bread, but is just a large lump of dough. Here's how to fix it.

Commercial Tortillas

What do you have when chemicals and preservatives are added to a simple tortilla?

Pickled Apples Will Be Your New Favorite Food

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.

Ideas for Preserving Citrus Fruit

Preserving citrus is easy with these flexible techniques and recipes that you can try with almost any variety of citrus.

Why a Farmer Stars in My Response to Fifty Shades of Grey with Recipe

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.

How to Make Sprouts

Spice up your winter diet with the toothsome crunch of sprouts.

How to Render Beef Tallow at Home

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.

Invest in Regular Family Dinners (With Recipe)

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.

Cheesemaking Trials

Ilene White Freedman starts her cheesemaking trials with an aged pressed cheddar cheese with goat's milk from the farm.

Shredded Kale Salad Recipe

With a little bit of elbow grease, you can turn kale fresh from the garden into a delicious raw salad in the middle of winter.

How To Boost Nutrition Using Whey

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.

Coconut Ginger Winter Squash Soup Recipe

Butternut squash are an important winter food, the rich orange flesh delivering vital nutrients in a sweet and velvety goodness that can be utilized in a variety of ways.

Free Chicken Stock

After the chicken dinner and hot dish and salads, there is one free meal left in that bird!

Cold-Weather Foraging for Hardy Henbit Greens

Henbit and red dead nettle are two tasty leafy greens that are available even when there is snow on the ground. Here's how to identify them in the field and use them in recipes.

Crafting Wine in the Midwest, Part 1: Reasons to Make Your Own Wine

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.

Lentil-Coconut Soup Recipe for a Snowy Day

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.

Slow Cooker Venison Roast

Use your slow cooker to create a flavorful, pull-apart venison roast. Crushed tomatoes, onions and simple seasonings give this dish a savory and mouth-watering flavor.

Savory Seasoned Cracker Recipe

Use olive oil, garlic, oregano and more to create an appetizer that is both savory and satisfying. Easy to make, these seasoned crackers will be a hit at your next holiday gathering.

Comforting Tortilla Soup Recipe

Use garden tomatoes, peppers, onions, beans, and more to create this simple yet nutritious tortilla soup recipe. Ground venison adds a healthful and satisfying punch of protein.

Let's Make Granola

Healthy homemade granola; easy on your budget, good for your family.

Tea Straws

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.

Holiday Gift Bags

Delight your host by taking one of these homemade treats.

Comparing Commercial and Locally Produced Raw Honey

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.

How to Make Chocolate-Toffee Crackers

Use saltine crackers to make a sweet and salty candy. Coated with marshmallows, chocolate, and toffee, it is the perfect treat to give or enjoy this Christmas season.

Pumpkin-Spice Granola Recipe

From the familiar fall flavors of pumpkin, pecans and oats to the warm and welcoming spices perfuming the air as the mixture bakes, this pumpkin spice granola recipe truly embodies the season.

Artificial Sweeteners

What is the true nature of artificial sweeteners? Are they safe? Read on and find out the latest on these questionable products.

DIY Spice Mixes

Making your own spice mix is a quick, easy DIY project. Ilene White Freedman shares her chili powder DIY project woes. Learn from her discoveries before you start your batch.

Pick and Pack a Peck of Pickled Peppers

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.

Old-Fashioned Uses for Salt

Salt has a number of uses around the home, including scouring smelly pans, whipping up a salt brine, crafting homemade facial scrubs and more.

The Fine Art of Dumpstering

Food from a Dumpster? It's not for everyone, but the Dumpstering philosophy—that the value of food cannot be defined by its price tag—is worth investigating.

Annie’s Green Tomato Salsa Recipe for Water Bath Canning

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.

Movie Review: The Seeds of Time

Modern, industrial agriculture as we know it today is running out of time, and it's much later than we think.

Purple Sweet Potato Fingerling Salad Recipe

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!

Honey Wine or My Foray into Mead

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.

How To Make Ancho-Chili Powder

It took a year for Ilene White Freedman to make homegrown, homemade Ancho-Chili Powder. Find out how she did it.

Three Ways to Enjoy Beans

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.

Slow Cooker Applesauce Recipe

Apples in autumn are crisp and glorious. Use your fresh bounty to create this delicious homemade applesauce in a slow cooker.

Sour Cream Coffee Cake Recipe

This is the best comfort food recipe: sour cream coffee cake. Enjoy it with a great cup of tea or coffee.

Simple Easy Blueberry Milk

Check out this delicious, refreshing treat that comes in handy when there are too many blueberries to know what to do with.

Foraging for Ginkgo Nuts

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!

Crockpot Candied Cider

Use your crockpot to make this cinnamon-sweet, apple candied cider treat perfect for warming up a cool autumn evening.

How to Prevent Alzheimer's With Diet

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.

Pesto Pesto Pesto

The green of summer available right in your freezer year round!

Foraging Heart-Healthy Hawthorn

Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!

How to Freeze Peppers

Use this simple technique to preserve your bounty of fresh summer peppers.

All About Fresh Fruit Butters

Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.

Canning Tomato Broth

Separate the tomato water from tomato pulp to make a delicious broth.

Summer Berry Coffee Cake Recipe

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.

Avocado Fudge Pops Recipe

Beat the heat with a healthier chocolate treat! Avocados, cocoa, and honey create fudge pops or pudding with fewer than five minutes prep.

Cherry Crostata Recipe

This Cherry Crostata Recipe is a simple, delicious way to use summer’s rubies.

Delicious, Nutritious, Ice-Cold Watermelon Cooler

Stephanie Tourles, author and Seven Springs, Pa., FAIR Speaker, shares how to make a delicious, ice-cold watermelon cooler. Refresh after a day in the heat with this super easy and nutritious drink.

A Salute to Food Heritage in France

France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.

Best Ever Pickled Asparagus Recipe

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!

No-Bake Cherry-Vanilla Snack Bars Recipe

With six simple ingredients, these easy, no-bake, cherry-vanilla bars are a wholesome alternative to over-processed and over-packaged supermarket snacks.

Wild Berry Jam Recipes

The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.

More Tips on Roasting Green Coffee at Home

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!

Pickled Asparagus Recipe

Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear.

Lazy Gardener's Tomato Sauce Recipe

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!

Seeded Sourdough Oatmeal Baguettes

Sourdough bread doesn’t just come in large loaves and rounds. Sourdough also works up wonderfully into buns, rolls, grissini and my personal favorite, mini-baguettes.

Spring Asian Noodle Recipe

Use the freshest spring veggies to create a cost-effective dish packed with nutrition and flavor. It's seasonal eating at it's best.

9 Things to Do With Dandelions

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.

Nut Butter Cups Recipe

Two-ingredient nut or seed butter cups are a satisfying alternative to the typical chocolate treat.

Making Loose-Leaf Tea Easy

Dawn Combs, a self-described “tea snob”, shares her tips for making the perfect cup of tea. Kick the tea bags and balls to the curb! Dawn Combs shares how to perfectly infuse your cup of tea.

Ginseng Bitters Recipe

An herbal, earthy and nutty cocktail bitter with a little extra ginseng zing on the side.

'Cooking With Fire' by Paula Marcoux

From roasting on a split to baking in a tannur, you'll find rediscovered techniques and recipes that capture the flavors of wood-fired cooking in "Cooking With Fire" by Paula Marcoux.

Zaatar Bread

Zaatar bread is a soft, Arabic-style bread topped with olive oil and the tangy spice mixture called zaatar.

Easy Poolish Bread Recipe

This recipe will show how one extra step can add extra flavor and texture to your homemade poolish bread loaf.

Italian Fried Doughnuts

For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. Holy week usually involves a lot of baking in preparation for Easter Sunday.

Making Echinacea Tincture

Echinacea tincture is easy to make. Getting through the psychological inertia might be the hard part of the process.

DIY Wheat Thresher

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.

Early Spring Foraging: Violets

Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.

Fresh Chevre Cheesecake Recipe

Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike.

Sourdough Hot-Cross Buns

Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.

Homemade Bread Made Easy (Video)

MOTHER EARTH NEWS blogger Karen Will demonstrates a simple, light, wheat sandwich bread that requires minimal kneading and basic ingredients.

Pie Crust Therapy

Spring brings about manic bouts of project planning and completion, but at least there is pie!

Making Sourdough Biscuits

Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.

Garlic as Medicine

Learn how to take garlic as medicine — garlic is a potent natural antibiotic and immune-booster.

Basic Long-Term Food Storage

Being knowledgeable about long-term food storage can save you money at the supermarket and lead to a healthy diet.

Early Spring Foraging: Garlic Mustard

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!

Greek Yogurt

This blog teaches readers how to make homemade Greek-style yogurt.

Mascarpone Recipe

Italy’s traditional cream cheese, mascarpone, is easy to make with either tartaric acid or lemon juice.

Paneer Recipe

Paneer is the quickest cheese you can make, and you can use distilled white vinegar or lemon juice.

Fromage Blanc Recipe

Learning to make fromage blanc or chevre takes minutes, but the rewards last a lifetime.

What Is a Proofing Box

A proofing box is a critical tool in cooking sourdough bread; here is a simple way of making one.

Curried Pinto Beans Recipe

Indian-inspired curried pinto beans are a fragrant, flavorful, and filling vegetarian main dish that's light on both the wallet and the waistline.

Quick and Easy Naan

This recipe will have naan on your table in no time to accompany your Indian dishes, and it will provide a quick and easy snack in a pinch.

How to Render Lard (Video)

Learn how to render lard, which is actually lower in saturated fat than butter and margarine.

Baking Cinnamon Rolls

Baking and sharing cinnamon rolls can create happiness. Cinnamon and honey will make your baked goods irresistible.

Introduction to Home Distilling

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.

Soft Sourdough Pretzels Recipe

Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. Luckily they are simple to make yourself.

Cold-Weather Bean Soup Recipe

Create a hot, filling bean soup that's perfect for chasing away a cold winter evening. Loaded with garden produce, it's good for the soul.

Cold Weather Foraging: Birch

Birch trees are easy to identify in winter thanks to their distinctive bark, and they offer a hot drink, aromatic flour and sweet syrup to cold weather foragers.

Cream of Mushroom Soup

After trying this super simple recipe, you'll never open a can of Campbell's again.

Greek Country Bread Recipe

This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now! The unexpected flavor comes from good quality honey olive oil and barley flour.

Garlic Oil

If you eat raw garlic for its health benefits but find it difficult to consume, garlic oil can be an effective alternative. You can even make it at home!

How to Make Basic Pizza Dough

This recipe is a great introduction to all the joys and possibilities the world of home made pizza represents.

Basic Artisan Bread Recipe

This recipe provides delicious bread with minimal time commitment and plenty of room to explore the wonders of homemade bread.

How to Make Artisinal Pizza

Use from-scratch dough, homemade marinara, and seasonal veggies to create a mouthwatering handcrafted pizza.

Choosing Olive Oil

Choosing olive oil you love will depend on whether you want fruity oil, peppery oil or another flavor profile.

Olive Tapenade Recipe

This olive tapenade recipe is excellent on crostini or tossed with pasta. How to pit olives: Lay olives on a cutting board and crush with the bottom of a cast iron skillet.

Olive Oil Cake Recipe

Olive oil contributes to a tender crumb in this traditional olive oil cake recipe.

Homemade Garlic Sausage Recipe

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.

Crock-Pot Apple Butter

Just in time for holiday season (and good all year long), you can use tart, just-picked apples to create a flavorful apple butter that’s perfect to give — or keep.

Jan Hagel Cookies Recipe

These are buttery, not too sweet Dutch cookies with a yummy cinnamon sugar and walnut topping.

Holiday Breads: How to Make Potica

Potica is a light and delicate Slovakian holiday bread stuffed with a brown sugar and nut filling. This recipe makes two loaves, one to eat now and one to save for Christmas morning brunch.

Bread-baking as Therapy

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.

Inspired by Homemade Bread

Jonathan Sadowski shares what motivates him to be a bread baker. He then provides a preview of what to expect from his future posts.