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!
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.
Blogger Bee Smith shares meatless meal tips with a back-to-school focus. Use her advice to plan quick breakfasts and tasty packed lunches your children will love.
Because we NEVER eat the whole bag of potatoes before they become something from a horror movie that gives me nightmares when I look into the potato box, I dehydrate a lot of spuds in various forms.
This week’s recipe, Fresh Grilled Fruit Mix, is a simple one that requires little ingredients and little time, and of course, the grill.
As we grew up, Mom kept this homemade brownie mix on hand in a big, clear, airtight jar because we liked it better than the box stuff.
As a newlywed, I have been attempting to cook more often for my husband. I try to create unique, healthy and flavorful dishes and it’s been quite the adventure.
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