I don’t know about you, but I really have a problem going to the grocery deli and dropping $3 to $8 a pound for something I’m able to make with 20 minutes and a little gumption.
This quick ginger ale recipe is a great idea for holiday parties. It keeps up to two weeks in the refrigerator.
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.
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.
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.
Fresh figs eaten straight from the tree are delicious. Figs can also be canned or frozen to keep that tasty flavor all year long.
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.
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.
An average pumpkin will yield four to eight or more cups of pulp. Each cup is packed with fiber and Vitamin A.
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!
Your Guide to Water Filtration: Find the Best Filter for Home or Travel
Gardening for Food Security: How to Start
Podcast Episode: The One Cow Revolution with Shawn and Beth Dougherty
Easy Bread Recipe: No Kneading and Dutch Oven Ready!
Grow Your Own Food: Must-Know Tips for Beginning Gardeners
Tips and Tools for Filtering Water
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