Real Food

How to find fresh, seasonal, sustainable foods, plus delicious, healthy recipes.

Making Empanadas Using Foraged Greens

By Andrew and Michelle Shall, Redeemed Workshop

With 10 minutes of wild food foraging for greens and a little ingenuity, we came up with this recipe for savory, leafy-green-packed empanadas. It has since become a favorite.


Last-Minute, End-of-Season Fruit-Preservation Methods

By Alyssa Craft

Have lots of fruit to get used up? Check out this list of fruit preservation methods (not just canning!) and put it to good use!


Water Kefir: a Delicious Probiotic Beverage

By Kelsey Steffen

Water kefir is a probiotic beverage that's delicious, cost effective and easy to make at home. It completely eliminated my husband’s Gatorade obsession and my diet-soda addiction. Follow the step-by-step tutorial and be sure to read through the troubleshooting tips. Enjoy the endless flavoring options and experiment with a second ferment to get a fizzy treat.


Cultivating and Cooking with Swedish Whitebeam Berries

By Marion Gabriela Wick

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.


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Making Boiled Cider, with Recipe for Scalloped Apples

By Wendy Akin

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!


Grass vs. Grain: Improving the Nutritional Profile of Beef (And Making Pastured Meat More Affordable)

By Kelsey Steffen

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.


Using Wild Yeast To Make Pineapple Vinegar

By Tammy Taylor, Taylor-Made Homestead

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.


Local Growing, Local Eating

By Charlyn Ellis

Growing our own vegetables means a fundamental shift in our eating patterns as we strive to consume only locally grown produce, beans, and grains.