RECIPE: How To Make Blue Cheese

June 20, 2018

Attention moldy cheese lovers, this recipe is for you! It’s true, moldy isn’t usually a quality we look for in our food, but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor. Try your hand at making an authentic Rindless Blue Cheese using the ingredients and…

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Snakes and Ladders & Tantalising Figs

June 19, 2018

You ever think about how important fig trees are to ecosystems all over the world? Me neither… until I read Gods, Wasps, and Stranglers. The complex nature of these trees and their interdependence with their surroundings is beyond fascinating. “As our planet’s climate changes and reminds us that nature really does matter, the story [of fig…

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Mull it Over: Mulberries, Memories, and Muffins

June 18, 2018

Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood. If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your…

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Recipe: Ginger Carrots for a Healthy Gut

June 17, 2018

With a little bit of fermenting technique, ginger carrots will be your new go-to snack! They are pretty pricey at natural food stores so learning to make your own will surely be worthwhile as long as you can wait the 2 to 4 weeks they take to ferment. Waiting that long really is the hardest…

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How-To: Foraging for Flavors to Fire Up Your Grill

June 17, 2018

If you love grilling, you must know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on the grill…

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A Gardening Tip: Pinching Flowers to Prolong Bloom, When and How

June 15, 2018

Flowers are starting to bloom! School yourself on flower pinching to determine whether or not you are getting the most out of your flowers. The following gardening tip is from The Flower Farmer: An Organic Grower’s Guide to Raising and Selling Cut Flowers by Lynn Byczynski. Pinching can be used to increase yield and to…

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Badlands without Beavers: How Teddy Roosevelt became a conservationist

June 14, 2018

There’s no doubt that beavers offer huge support to various ecosystems. Even Teddy Roosevelt learned that when on a hunting trip to beaverless badlands turned out disappointing. This experience was enough to turn him from naturalist to conservationist. Read the full story and you too will become a “Beaver Believer.” The following excerpt is from Eager by…

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Simple and Elegant: Summer Vegetable Tian

June 13, 2018

The term tian simply refers to a dish of thinly sliced vegetables that have been cooked in fat of choice and baked au gratin. This summer vegetable tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer. Layered eggplant, zucchini, tomato and red onion, baked ’til tender & crisp is healthy, colorful and…

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Profit or Loss from Farming

June 12, 2018

Most people don’t start farming to crunch numbers and expenses. Like any business, even small-scale farmers need to consider their income and expenses. In his chapter on economics, Mike Madison breaks down everything he reported on his Form 1040, Schedule F: Profit or Loss from Farming to give readers a good idea of what kind of accounting…

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Recipe: Fast Ricotta Cheese

June 11, 2018

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese in about one hour? According to David Asher, author of The Art of Natural Cheesemaking, you can. This version of ricotta is made by adding acidity to sweet whey in the form of lemon…

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