Real Food

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

Home Brewing Kombucha

By Melissa Souza

How to brew kombucha tea at home by the gallon.

Mocha Fudge Sauce

By Sue Van Slooten

In Part 2 of the series, we dive into a wonderful mocha sauce for all your dessert pleasures.

Lemon-Ginger Marmalade: A Pantry Essential

By Wendy Akin

Lemon-Ginger Marmalade goes beyond the toast and biscuit spread to a big punch of pure flavor to add enticement to a weekday chicken and veggie skillet. As with all marmalades, this has lengthy prep so sit, turn on the music, and enjoy.

Foraging the Fresh Taste of Spring: Wild Chickweed Salad and Wild Chickweed Pesto Recipes

By Aiyanna Sezak-Blatt, Wild Abundance

Since early spring is the best time to harvest this delectable wild edible, we at Wild Abundance want to share two of our favorite chickweed recipes. The first is for a fresh chickweed salad and the other is a preservation technique. Harvest, feast, preserve and enjoy the first crunch of spring!


Lime-Mint Fizz with Cranberry Ice: A Romantic Mocktail for all Occasions

By Stephanie Tourles

Simply gorgeous, this sparkling, invigorating, hot pink drink is the perfect beverage to enjoy après “afternoon delight,” when tasty, light refreshment is in order. This Lime-Mint Fizz gets sweeter as the cranberry ice cubes melt.

Meyer Lemon Marmalade: A Pantry Essential

By Wendy Akin

Meyer lemons are very different from ordinary lemons. They are thought to be a cross between a lemon and a mandarin orange. This Meyer Lemon Marmalade recipe should be used only for Meyer lemons.

Naturally Fermented Peaches & Cream Soda

By Kelsey Steffen

Naturally fermented peaches & cream soda is fizzy, sweet and incredibly refreshing. Packed with healthy probiotics, it’s a drink I can be happy about serving to the whole family.

Try This Easy 4-Ingredient Artisan Bread

By Melissa Souza

Winter on the homestead is the perfect time for warm homemade bread. This is a quick and easy recipe that can be made tonight using ingredients that most already have. It costs about 50 cents per loaf, requires no kneading, and is set to impress.