Food

Recipes and kitchen tips for rural America

What Is Milk Kefir

By Meg with Modern Roots

Easy to make, this delicious drink is also an amazing super food!! Read on to learn just how good for you it is and how to make it.


Preserving Farm Kitchen Recipes

By Bob Artley and Rob Artley

What preserving farm kitchen recipes mean to the authors, and the memories of wholesome meals of their youth.


Cultured Butter, Buttermilk and Sour Cream

By Jana Smart Koschak

Make three cultured dairy products from one quart of cream!


How to Make Vanilla Extract

By Meredith Skyer

How to make vanilla extract at home in less than 5 minutes with only two ingredients!


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Pear Wine

By Texas Pioneer Woman

Making pear wine is not too difficult; if I can do it anybody can do it. The beauty about wine is that at bottling time you can make the wine to your taste: leave it dry, sweeten it back a bit, make it into a sparkling wine, or make it into a dessert wine.


Cheesemaking Basics for the Beginner

By Jana Smart Koschak

Want to start making cheese at home? Here is an outline of basic equipment needs, as well as a few considerations for buying milk.


8 Reasons to Support Local Farmers by Buying Local Food

By Joe Fortunato

When it comes to shopping at the grocery store, you're presented with literally hundreds of options. The best choice, though, would be to buy food that was grown locally.


Wild Food All Around

By Brian Kaller

All food was wild once, and all the vegetables in rows at the grocers were bred over centuries from what we now call weeds. Their most promising pieces were swelled and sweetened, made fleshy or fertile to fit our tastes. Yet their original cousins still lie all around us - fresher and sometimes better than the supermarket version - and this time of year the Irish hedgerows create a vertical salad bar of fruits, nuts, leaves and berries.