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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
These 150 delectable recipes celebrate the unique flavors of the Evergreen State, from Pacific salmon and Dungeness …
These 150 delectable recipes celebrate the unique flavors of the Evergreen State, from Pacific salmon and Dungeness crab to wild mushrooms, cherries, apples, saffron, and much more. Try Grilled Spot Prawns with Curried Caramel Dipping Sauce, Fall Sausage Minestrone with Mushrooms and Squash, Persian Cucumber Salad with Labne, Yukon Gold Potato Pizza, Picnic's Kale Salad, The Second Best Cuban Sandwich, Winter Market Comfort Casserole, Tatanka-Style Bison Tacos, Creamy Razor-Clam Linguine, Roasted Sockeye with Warm Orange and Olive Salad, Pear Crostata, and Dark Chocolate Cake with Figs, Fennel, and Pistachios. You'll also find gorgeous full-color photography, food lore, suggestions for pairing dishes with Washington wines, and profiles of some of the chefs, farmers, fishermen, and artisanal food producers who contribute to Washington's rich food culture.
The tools for a sustainable future continue to grow! In this book, Max and Eva Edleson offer a comprehensive guide for planning and building a practical, efficient and affordable wood-fired oven. The …
The tools for a sustainable future continue to grow! In this book, Max and Eva Edleson offer a comprehensive guide for planning and building a practical, efficient and affordable wood-fired oven. The barrel oven offers surprising convenience: It's hot and ready to bake in within 15-20 minutes, and maintaining it at a constant temperature is easy.
The barrel oven can be the seed for a small-scale baking enterprise or the heart of a community's wood-fired cuisine. All kinds of food can be baked in it, including bread, roasts, pizza, cookies, cakes, pies, casseroles and stews. Follow this step-by-step guide to transform local, low-cost materials and the sun's energy into good food.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
So what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics — making the most of what you have — combining it with today's desire for a sustainable table. She shows modern cooks that there is plenty of food for us to eat and enjoy without depleting our bank accounts and the planet's resources.
This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what's left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you'll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak and the like.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
Who says vanilla isn't sexy? Harvested from the pods of beautiful and exotic orchids, vanilla is a delicious flavor …
Who says vanilla isn't sexy? Harvested from the pods of beautiful and exotic orchids, vanilla is a delicious flavor enjoyed by people all over the world. Pure Vanilla celebrates its unique taste with a stunning array of recipes, from cakes and cookies to custards and creams. Indulge in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, Vanilla Bean Meringue Kisses and Sea Salt Caramels. Cozy up with a bowl of Warm Vanilla Rice Pudding or a steaming mug of Malted White Hot Chocolate. Spread Golden Pear Vanilla Jam on your breakfast pastries or serve up a bowl of the world’s most popular ice cream flavor — all made from scratch.
With a complete history of vanilla from orchid to extract, Pure Vanilla provides the origins and tasting notes for all of today's varieties — plus 80 recipes and dozens of photographs. Also included are recipes for Homemade Vanilla Extract, Vanilla Sugar and Vanilla-Infused Liquors. So step aside, chocolate! It's time for Pure Vanilla.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $18.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn't good f…
As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn't good for the animals, our bodies or the planet. Yet the organic, sustainably raised pork, beef and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget?
Uncle Dave's Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog (or cow, or goat, or lamb, for that matter) as she takes the reader along on her own educational journey – from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4-H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, she allows readers to connect to the source of their food, while her 45 original recipes show how to cook mouthwatering meals from the abundance of whole animals.
Written with urban charm and a knife-sharp sense of humor, Uncle Dave's Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.
The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-l…
The holidays are a time to celebrate and indulge in baked goods warm from the oven. Unfortunately for the gluten-sensitive, seasonal pleasures such as sugar cookies and mincemeat tarts have been off-limits. Not anymore! Jeanne Sauvage, author of the popular blog Art of Gluten-Free Baking, has perfected 60 gluten-free recipes with all the flavors of their wheat-filled counterparts. Also included are tips on how wheat-free ingredients work and Sauvage's own gluten-free flour mix. With favorites like apple pie, plum pudding, rugelach, bûche de Noël—even a gingerbread house—everyone can pull up a chair to the holiday table with comfort and joy.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $18.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
There’s nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When win…
There’s nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When winter sets in, so does citrus season, opening up a world of possibilities for all kinds of sweet—and even savory—marmalades for spreading on toast and eating straight out of the jar. With half of its recipes devoted to marmalades of all stripes, the book also includes recipes that use marmalade.
With 50 recipes to choose from, try the Bitter Orange Marmalade with Rosewater and Almonds; Cherry Marmalade; Double Ginger Pear Marmalade; Red Onion Marmalade; and more. Recipes for buttermilk biscuits, brown soda bread, and rugelach all serve as excellent vehicles for the bittersweet preserves, and you can make a meal of it with Marmalade Roast Duck or Glazed Country Ham, among others.
In The Ultimate Guide to Making Chili, Kate Rowinski shares her knowledge of this great dish and some of her favorit…
In The Ultimate Guide to Making Chili, Kate Rowinski shares her knowledge of this great dish and some of her favorite chili varieties. In a brief introduction to chili, Rowinski explores the origins of chili and different types of chilies, as well the fundamentals of creating a good “bowl of red.”
The focus of the Ultimate Guide, however, is chili recipes. From the tradition-rich Texas-style chili to vegan chili and chili tortilla soup, the wide variety of dishes offers something for everyone. Rowinski shares chili recipes featuring pork, turkey, chicken, beef and wild game, as well as a number of seafood and vegetarian varieties, along with some of the best side dishes a bowl of chili could wish for. With more than 75 recipes, this cookbook will have a dish for anyone who loves chili.
Even urban dwellers with little more than a balcony, tiny backyard or windowsill can grow their own food, thanks to Patti Moreno's groundbreaking gardening guide! The host of popular online garden vid…
Even urban dwellers with little more than a balcony, tiny backyard or windowsill can grow their own food, thanks to Patti Moreno's groundbreaking gardening guide! The host of popular online garden videos, Moreno has devised a unique plan for creating low-maintenance organic "cuisine gardens" that produce the vegetables, fruits and herbs people love and eat. These include her Italian Best-Ever Marinara Sauce Garden, Asian Stir Fry Garden and Mediterranean Vegetable Garden. She supplies dozens of easy plans, as well as a generous collection of simple, delicious recipes and menus that will make the most of any garden's bounty. Moreno's colorful photographs, illustrations, and comprehensive instructions will encourage gardeners both new and experienced to embrace sustainable living with ease and enthusiasm.
Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New O…
Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New Organic Grower. Today they form the face of the locavore movement, operating their extraordinary Four Season Farm in Maine. And now they've written the book on how to grow what you eat, and cook what you grow.
The Four Season Farm Gardener's Cookbook is two books in one. It's a complete four-season cookbook with 120 recipes from Damrosch, a master cook as well as master gardener. She shows how to maximize the fruits (and vegetables) of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.
And it's a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops ... yes, even in your backyard. And, at the core, you'll find individual instructions on the crops, from the hardy and healthful cabbage family to 14 essential culinary herbs.
Eating doesn't get any more local than your own backyard.
Want to read more? Check out this book review!
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