Food

Recipes and kitchen tips for rural America

DIGITAL THERMOMETERS TO BAKE BREAD?

By Loretta Sorensen

You won't believe how much better your bread is when you start your dough at a temperature that supports yeast activity.


WHERE'S THE REAL FOOD?

By Lois Hoffman

Bread that doesn't mold and milk that doesn't sour after weeks on end, whatever happened to our real food and how can we get back to it?


Black Locust Foraging and Cooking Techniques

By Marie Voljoen

Pluck black locust’s fragrant, edible flowers when they’ve bloomed, and use them as a sweet addition to delicious dishes.


Cooking with Burdock Root and Stems

By Marie Voljoen

Dig up burdock’s long taproot, harvest its immature stems, and enjoy this earthy invasive species in cold-weather comfort cooking.


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Foraging and Cooking with Invasive Species

By Marie Viljoen

Discover the wild side of the culinary plant world by foraging and cooking with invasive species that grow outside your garden.


How to Prepare and Cook Japanese Knotweed

By Marie Viljoen

Wrangle the highly invasive, yet edible, Japanese knotweed plant to use in sauces, soups, potatoes, pickled dishes, and more.


Are You a Locavore?

By Frank and Jayni Carey

Support your health and the strength of the economy by sourcing your groceries locally.


Packing a Camp Cooler

By Marnie Hanel and Jen Stevenson

Pack your cooler efficiently with these tips.



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