Real Food

Lemon Blueberry Scones

By Stephanie Bishop

A recipe for sweet, tart moist scones.

Easy Peanut Butter Goat-Milk Fudge

By Carrie Miller, Miller Micro Farm

How to make goat milk fudge.

Zucchini and Summer Squash Overload Recipe Rescue: Fritters with Ranch Dressing

By Lisa Kivirist

Finding zucchinis or summer squash buried in your garden, overgrown and the size of pumpkins? At Inn Serendipity Farm and Bed & Breakfast, this harvest abundance inspires our zucchini fritters, our favorite late summer recipe that uses nine hearty cups of shredded summer squash or zucchini.

5-Minute Salsa

By Stephanie Bishop

You won’t believe simple this is to make or how delicious!

Making Homemade Broth and Stock

By Andrea Chesman

Nothing beats the convenience of having homemade broth and stock on hand, and they taste much better than anything you can buy at the store. Best of all, they’re easy to make, and you’ll reduce kitchen waste by extracting the flavor that remains in bones and vegetables peelings.

Brown Stock Recipe

With a variety of vegetables, knuckle and neck bones, and bones with meat clinging to them, this brown stock is chock-full of flavor. And it’s so easy to make, you’ll never want to use store-bought canned broth again.

Poultry Stock Recipe

Make this delicious stock using either the raw bones of poultry or the carcasses from a roast. Add chicken feet for an even richer, more flavorful stock, which can be used in your favorite recipes.

Mushroom Broth Recipe

If you’re looking for a vegetable broth that isn’t too sweet, try this savory mushroom broth, which can be made with any variety of mushrooms. Then use it any recipe that calls for chicken or beef broth or stock.