Quick Ginger Ale Makes Up Perfectly For Holiday Parties
Amy Shuman
December 16, 2013
This quick ginger ale recipe is a great idea for holiday parties. It keeps up to two weeks in the refrigerator.
Cooking
Simple Sourdough: Make It and Bake It!
Hannah Breckbill
November 8, 2013
There’s so much experimentation and variation that can happen from this easy recipe. Enjoy it! Uniqueness is what makes home-cultured sourdough bread so exciting.
A Century Old Tradition: Knives by Franz Güde
jsmith
October 30, 2013
It’s rare today to find knives that are still made by hand, especially in the age of automation and mass production. However, Güde knives are just that, reminding of us of a time when it wasn’t about how many you could make, but how well you could make them.
Book Review: Apples, Apples Everywhere
Karen Johnson
October 21, 2013
It’s more than a country cookbook, although it’s certainly that. It’s a snapshot of how apples continue to be a mainstay in America’s agricultural picture. It’ll be a great addition to your cookbook shelf, or your bookshelf.
Figs Are Rich and Tasty Fall Fruit Experience
Dori Fritzinger
October 9, 2013
Fresh figs eaten straight from the tree are delicious. Figs can also be canned or frozen to keep that tasty flavor all year long.
My Kitchen Is Alive!
Hannah Breckbill
October 7, 2013
Hannah Breckbill is settling in for the winter season on her homestead. And she’s indulging her favorite food preservation technique: fermentation! Find out how to get into a pickle yourself.
Pumpkin Surprise At Barefoot Farm
Kathy Harrison
October 4, 2013
Organic gardner and preparation expert Kathy Harrison is surprised by the resiliency of the squashes in her homestead’s garden. And one bright surprise makes her day.
Pumpkins Are A Frugal Food
Pat Veretto
October 2, 2013
An average pumpkin will yield four to eight or more cups of pulp. Each cup is packed with fiber and Vitamin A.
Recipe of The Week: Grand Granola Hits The Spot
Kathy Harrison
September 23, 2013
Granola is the ticket. We all like it. I make huge batches of it to have on hand for a quick meal or a snack to stave off hunger pangs. Granola’s great in cookies and cobbler too!
How Do YOU Make Apple Dumplings?
Karen Johnson
August 23, 2013
My favorite part of the recipe is the bottom corner of the back of the card, after the sauce ingredients–where Granny wrote “Good luck” in tiny letters.
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