Many of us in the Mother Earth News realm work toward sustainability in our gardening. We focus on feeding ourselves and our families with healthy foods. Have you considered also feeding others in your community by donating to your local food bank when you have extra produce or goods?
There’s nothing like a picnic in the summer—or anytime else, for that matter. Check out my tips for easy, gourmet, family or romantic picnics for any time of year.
Join Kirsten Shockey, Christopher Shockey, and Jonathon Carr as they discuss the wonderful world of microbes, what their favorite ferments are, and the many things in your home that you can do with what you create.
Be inspired to cook, pickle, and grow your own garlic scapes in your backyard homestead or community garden plot! Rosemary shares her favorite lacto-fermented pickle recipe for garlic scapes.
Each week this summer, and biweekly through the winter, I will explore the fresh food markets of New England and thrive on their goods. Each blog entry will feature a different market and insights on how to make farmers markets central to our sustenance instead of a pricey excursion.
Beef jerky is easy to make using your oven or smoker. Change up the meat or the flavor with jerky marinade recipes from around the world.
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.
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