This muffins are melt-in-your mouth goodness and are perfect for this time of year when both fresh rhubarb and strawberries are in abundance.
There is no way around it; canning the harvest is hot work. Hot work that is usually done while the outside temperature is rising. But there are a few ways to stay cool in the kitchen while canning.
With the sizzling growth of meat alternatives like the Impossible Burger and Beyond Burger, carnivores are increasingly choosing plant-based protein options. As seen at the 2019 National Restaurant Association Show, this new take on vegetarianism provides alternatives to eat lower on the food chain without sacrificing flavor or coming up short on protein. Experiment in your farmstead kitchen with a Beet Burger recipe using your beets.
A few years ago, I had the privilege of living on acreage. There was no excuse to not have a compost pile. And another reason for having a compost pile was the fact I was on a raw food diet which meant lots and lots of leftover orange and banana skins!
Once in a while, you just have to have fun with your food. And the funny names we give things, like Unicorn Farts. Yes, you heard correctly.They are tasty, and pretty to look at too!
Try this easy, seasonal chive-blossom dip.
Prep spring greens like spinach, lettuce and scallions so they are washed and chopped in the refrigerator, ready to go.
Turn those pesky weeds into beautiful and tasty jelly. Serve it on warm biscuits or save those nutrients for the winter.
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