Are you in love with garlic scapes? Me, too! They are great oven-roasted or grilled, in tossed salad, potato salad; you can even use them to make pesto. And fermented garlic scapes are absolutely the best!Continue Reading
How to Make Elderflower Fritters
If you’re looking for a good patch of elderberries to forage, look for them while they are in bloom – they are so easy to spot as you drive down the road. For us in NE PA, that would be mid-June.
Come late August, we’ll be foraging elderberries to dehydrate for elderberry syrup to fight colds and flu, for pie and jelly, and for wine and liqueur.
The flowers are edible, too, and they are so prolific, that there’s no need to worry that you’ll be reducing the number of berries available later on. There’s plenty, so enjoy them now by making homemade elderflower fritters!
Continue ReadingFresh Strawberry Pie
Strawberry pickin’ time. Possibly the most wonderful time of the year. Well, next to blueberry picking time, that is.
We had a friend who had a tradition of making strawberry shortcake for dinner every year after picking strawberries. Oh yeah, we adopted that tradition without hesitation.Continue Reading
Learning and Yearning’s Top 10 Posts on Lacto-Fermentation
Lacto-fermentation is a great way to add probiotics to your diet and to help improve your gut health. Once you start this journey, you’ll find that lots and lots of foods can be fermented from meats and dairy, to fruits and veggies.
Learning And Yearning’s Top 10 posts on lacto-fermentation focus on vegetables. The first post below is a great place to start if fermentation is new to you.Continue Reading
Crème Brûlée with Maple Candied Bacon
I absolutely love crème brûlée ’cause, you know . . . cream.
And we have a source for the richest, thickest raw cream I’ve ever seen. It makes the best ice cream, quiche, and crème brûlée.
A few months ago, I visited a friend for the weekend, and we went to a great new farm-to-table restaurant in her area. Honestly, I don’t remember what I ordered. But guys, they were serving crème brûlée with candied bacon for dessert. I didn’t wait to hear what else was on the menu.
And, of course, I set out to make it for myself when I got home, and have made it every time we’ve had company since. And then some.Continue Reading
Homemade Rhubarb Ice Cream
How to Use My Rhubarb
Oh, man, I really hit the nail on the head with this one.
The rhubarb is producing beautifully, and I’ve been trying to decide on some new ways to use it. Maybe because I was in the mood for ice cream, the idea just popped into my head. I mean, I had never heard of rhubarb ice cream, and then there I was attempting to make it.
The ingredients couldn’t be simpler – rhubarb, organic sugar, raw cream. And just a dash of sea salt.
There was a hint of tart, just the right amount of sweet, and all that glorious creaminess. I’m all about the creaminess, guys.Continue Reading
A Foraged Feast
When I mention my love of foraging to people they generally think one of two things.Continue Reading
How to Make Delicious Dandelion Leaf Pesto
Pesto. Too delicious for words, right? And although serving it on pasta is still my favorite way to eat it, I enjoy it on potatoes, pizza, sandwiches, and as a dip.
When you think pesto, do you think basil? Yes, basil is traditional, but pesto can be made with just about any herb, with garlic scapes, and with foraged greens like nettle.
Or with dandelion leaves. Delicious dandelion pesto.
Homemade Crabapple Jelly with Canning Instructions
Little House on the Prairie and Crabapple Jelly
Do you remember when, in Laura Ingalls Wilder’s book, Farmer Boy, Almanzo’s parents went away for a week and left the children at home to look after the farm? Mother kept a barrel of store-bought sugar in the pantry which was to last the year. One of her instructions to them while she was away? Don’t eat all the sugar!Continue Reading
Supercharge Your Homemade Elderberry Syrup

You know I’m a big fan of elderberries. We’ve talked about elderberries in the past. And they grow wild here in NEPA, so that’s a huge plus. But, even if they don’t grow in your area, you can purchase them dried pretty reasonably right here.
Elderberry Syrup is well known for its ability to boost the immune system and to fight coughs, colds, and flu. I make it regularly and Mike and I take a tablespoon (or so) of it most every day, especially during the winter.
Many recipes simmer the berries with cinnamon sticks, cloves, and ginger to add additional cold-fighting properties and make it taste even more yummy. These are fantastic and I always add them as well.
Continue ReadingFeeding Rufus: How We Transitioned to Raw Cat Food
Rufus was in a cage for 8 months. Out of dozens of cats at the animal shelter, I knew he was the one for us the minute I saw him and without warning, I was crying. Sheesh. Why do I do that?
The transition to our home wasn’t the easiest one for him. He wanted to be friendly, but his fear held him back. All we know about his time before the cage was that he was a stray. All they could tell us about his age was “adult cat”.
At first all Rufus would eat was the junkiest food out there. Food with lots of fillers and grains. We hoped to feed him raw cat food, but we had to let him adjust to his new environment before we could take that step.Continue Reading
Spatchcock Roasted Chicken with Smoky Turmeric Marinade
Spatchcock Roasted Chicken with Turmeric
There’s that word, spatchcock again! In my last post, I showed you how to spatchcock a chicken, which I learned from Ariana at And Here in We Are. Spatchcock just means to butterfly, which helps to assure an evenly cooked, juicy chicken. You can learn how here. Don’t be intimidated; it’s really easy!Continue Reading
How to Spatchcock Chicken (or how to butterfly a chicken)
As a blogger, people often ask me what blogs I follow. There are tons of great blogs that I know and love, but one of the first I always mention is And Here We Are. It’s written by Ariana Mullins. She and her family are Americans living in England (soon to be moving to Spain).
I love reading about Ariana’s lifestyle because she is in love with real food. To get free-range eggs, she grabs her egg cartons and takes a walk – the eggs are left outside a lovely home and she just puts her money in the mail slot. She frequents farmer’s markets and butcher shops. Ariana has a backyard garden, and she is an avid forager. I’ve learned so much from her!
Ariana is the one that taught me to spatchcock chicken! Not only how to spatchcock, but what the heck spatchcock is. I had no idea. Simply, it means to butterfly.Continue Reading
Pine Needle Salad Dressing
Just after Christmas, I was at a friend’s home and was admiring her tree. Seeing that it was a pine, I did what any normal person would do. I pulled off a few needles and tasted them. Sincerely, it was some of the best pine I’ve ever had, and she happily let me gather a bagful of needles.Continue Reading
How to Make Hickory Bark Syrup
I’ve been interested in foraging most of my life. The problem is, except for picking wild berries, I rarely did it. But the bug has hit me hard the past year or two. I think I might love it more than gardening. And that’s saying a lot.
What’s not to love about being out in the woods and fields, discovering new plants, and learning how to use plants I’ve known forever? Fresh air, exercise, and free, healthy food all wrapped into one.Continue Reading
A Real Food Thanksgiving
What a great holiday; a day of “Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens” as proclaimed by Abraham Lincoln. And I have so much for which I am thankful. Peace with God. A loving family. Provisions galore. So we’ll celebrate.Continue Reading
Lacto-Fermented Cranberry Apple Relish Recipe
When I was a kid, I always preferred the smooth, canned cranberry sauce. My mom often made a homemade cranberry relish gelatin, but it wasn’t until I was a bit older that I really began to appreciate it. She always included nuts and thinly sliced celery and it had the most wonderful crunch.Continue Reading
Make Your Own Extracts for Cooking and Gift Giving
Why Make Your Own Extracts
Good quality extracts can make such a difference in cooking! Baking sugar cookies? Vanilla is wonderful, but add some almond extract and now you really have a special treat. Or a touch of orange extract in the frosting on a chocolate cake. Oh, my!Continue Reading
Homemade Soaked Granola
Why Soak Granola
I love granola. I’ve been known to eat it for dinner.
I used to make the stuff by the gallon. But that love affair ended a while back because, after reading the book Nourishing Traditions I knew I didn’t want to eat grains that weren’t properly prepared. And the oats in granola were definitely not soaked or fermented. Which is why granola can be so hard to digest.Continue Reading
Book Review – Free Range Farm Girl: Cooking Grassfed Beef by Shannon Hayes
Author Shannon Hayes recently published a new cookbook, Free Range Farm Girl: Cooking Grassfed Beef. If you’re new to cooking grass-fed beef, you know that using your old methods of cooking may result in dry meat. And we all want our beef to be moist, flavorful, and tender.Continue Reading
How to Identify, Forage, and Use Elderberries
The Amazing Elderberry
It’s funny, isn’t it, how certain years are just wonderful for certain plants. The last two years, my peppers were kinda’ pitiful. This year they’re prolific and huge. One year the apples are fantastic, another it’s a bumper crop of acorn squash.
This year, for us, is the year of the wild elderberry. They’re even more abundant than those monster peppers, and Mike has foraged gallons and gallons of them. He discovered this patch just last year near where he works, and he just stops by on his way home and harvests bunch after bunch.
Eating Local: Is it Important?
If you’ve ever tasted a cucumber, or a pepper that is still warm from the sun and harvested just minutes ago, you know the difference between fresh produce and that which has traveled across the country to land in your grocery store. Fresh just tastes better! Continue Reading
Book Review: Vibrant Food
The new cookbook Vibrant Food by Kimberley Hasselbrink is, well, vibrant. Full of beautiful photography of beautiful food, Vibrant Food is quite inspirational. The 66 recipes are arranged by season and are a gardener’s (and forager’s) delight.Continue Reading
Kohlrabi Slaw with Probiotic Options
I’m fairly new to kohlrabi. I don’t know what took me so long to start growing this brassica, because I love it! Kohlrabi reminds me of the stem of broccoli, only crisper, more refreshing, and a bit milder. I used a recent harvest to make this delicious kohlrabi slaw with probiotics. Seriously, I can’t get enough of this!
Roasted Rhubarb Strawberry Spinach Salad
After a long, hard winter it’s so wonderful to be rewarded with the foods of spring. And nothing says spring quite like rhubarb! I really wanted to find a few new ways to use my rhubarb this year.
I have rhubarb wine brewing, and when we were at our cottage at the lake for Memorial Day weekend someone mentioned roasting rhubarb and adding it to salad. Ah! Why hadn’t I thought of that.Continue Reading
Ramps and Garlic Mustard Frittata
We recently enjoyed an amazing evening of slow food in an 1831 stone farmhouse. Old Tioga Farm is a farm-to-table restaurant. Our first of five courses was a frittata with spinach and goat cheese. So, after coming home from foraging today for ramps and garlic mustard, I knew what I wanted to make myself for lunch – an individual Ramp and Garlic Mustard Frittata.
Continue ReadingHow to Forage and Use Dandelion
Foraging
Dandelion is probably one of the most recognizable plants on the planet. Despite the fact that it is often scorned as a lawn weed, the dandelion is a nutritious powerhouse. It is a source of vitamins A, B, C, and D, as well as minerals such as iron, potassium, and zinc.
The entire plant is usable; the roots can be dried and used as a coffee substitute, young leaves are eaten raw and make a fantastic dandelion leaf pesto, or cooked like spinach, and the flowers are often used to make wine or dandelion fritters.
Cure Your Own Corned Beef
Is corned beef a tradition in your house for St. Patrick’s Day? We definitely enjoy it, although we haven’t had it in a few years because I’m not comfortable with some of the ingredients used to “corn” the beef, especially sodium nitrite.
Continue ReadingHoney Mustard Salad Dressing with Probiotics
Honey Mustard Salad Dressing (with Probiotics)
Are there any food wars disagreements in your house? We argue about bread and salad dressing.
I love olive oil and balsamic vinegar with garlic, salt and pepper. I’d be happy with that as a dressing for the rest of my life. Mike is sick of it, and so he buys dressing that has some questionable ingredients.Continue Reading
Potato Cabbage Soup with Bone Broth
My husband is a funny boy. He leaves for work by 6 a.m. – before the newspaper would be delivered – so he stops for a paper on the way to work to read while on break. He always brings the paper home, and I read it in the evening. That’s just what I was doing one night last week, when I turned the page and saw this note written on the photo featuring a local woman and her Potato Cabbage Soup.Continue Reading
How to Ferment Store-Bought Condiments
Probiotic Foods Help Our Guts
Lately we’ve been trying to add more probiotic foods to our diet; our environment attacks the good bacteria in our guts in so many ways.
Homemade yogurt, lacto-fermented vegetables, beverages like bubbly lemonade, and condiments like fermented horseradish are all items I make as I’m able. I try to serve something cultured with at least one meal a day.Continue Reading
Warm Up With 52 Real Food Winter Soups
A Best of Community Cookbook from 52 Real Food Bloggers
including learning and yearning
I’m excited and honored to be part of the beautiful new eBook Winter Soups, a collaborative cookbook from ‘A Best of Community’ which was created to give you the best variety of real food winter soup recipes.Continue Reading
Real Food Russian Tea Cookies
I might just love cookies as much as I love pie, and that’s saying a lot. But okay, let’s admit it. Healthy cookies taste, well, healthy. Not these babies! They are made with REAL, nutrient-dense ingredients, and they’re to die for. Crispy, buttery, scrumptious.
These cookies go by a lot of names – Snow Balls, Mexican Wedding Cookies, Butterballs, and Russian Tea Cakes. But they’ve always been Russian Tea Cookies to me. Ok, enough talking about them; let make them:Continue Reading
DIY Polish to Restore Wood Furniture
Most of the furniture in our home has either been purchased from a garage sale, been handed down to us, or has *ahem* been trash picked. Yes, we’re dumpster divers. We’ve picked up some really wonderful pieces of furniture this way, and often all that is needed is a little tender loving care and homemade furniture polish to turn someone else’s trash into our treasure.Continue Reading
Make Your Own Raw Apple Cider Vinegar
I was thrilled to be able to get a great buy on a bushel of Gala apples from a local orchard because the apples were a little small. One can only eat so much pie, so I decided to use some of the little apples to make some raw apple cider vinegar.
Continue ReadingChicken Cacciatore with Brined Chicken
Your Canned Pumpkin Probably Isn’t
Pumpkin pie. Pumpkin roll. Pumpkin cookies, bread, and squares! oh my! Don’t you love seasonal eating? It makes those treats so much more special. A lot of baking gets done this time of year and as the busy holiday season gets closer, many people reach for canned pumpkin to save time.Continue Reading
Making Fermented Garlic and Ways to Use It
Garlic is rich in antioxidants, helps to prevent and lessen the duration of the common cold, strengthens the immune system, may slow the development of atherosclerosis, and lower blood pressure. And, umm. It’s delicious!
Garlic is such a healthy food, it’s hard to imagine that there’s a way to make it even more beneficial. But fermenting garlic does just that by adding probiotics which increase vitamins and improve digestion.Continue Reading
Taking Care of Your Wooden Rolling Pin

Being the pie lover that I am, my wooden rolling pin is an important item in my kitchen. I’ve been using the same rolling pin for 37 years, and it’s in beautiful condition. I’ve taken care of it over the years, but it’s not complicated; just a few simple tips will keep yours in great condition, too.Continue Reading
Sprouted Wheat Welsh Cookies
The first time I made Welsh Cookies was a longgg time ago when I was living in an apartment with only a stovetop. I was jonesin’ for homemade cookies and had to figure out a way to make them with no oven. I remembered that Welsh Cookies are “baked” on a griddle on the stovetop, and I was in business.Continue Reading
Homemade Lacto-Fermented Horseradish
I remember my mom making homemade horseradish. It’s a vague memory, but there were large roots, vinegar, a blender, and a pungent scent. Horseradish meant fresh kielbasi, and I loved fresh kielbasi. I still do. Continue Reading
Make Your Own Dark Chocolate Bar in 5 Minutes
This one is easy peasy. Are you ready? Here’s what you need to make your own personal size dark chocolate bar in 5 minutes:Continue Reading
Homemade Lacto-Fermented Honey Mustard
Homemade lacto-fermented honey mustard is super easy to make and so much better than store-bought. Add a little whey, strained from yogurt, and a few days on your countertop, and you have a probiotic packed condiment. And you know how great that is for you. Continue Reading
Simply Salads, by Season From Food Renegade
Have you ever printed out an eBook? I haven’t, but I think that’s about to change. Simply Salads, by Season by Kristen Michaelis of Food Renegade has so many recipes that I know I’ll be using over and over, that I want a printed copy right in my kitchen, alongside all my other cookbooks.Continue Reading
Why Animal Fat is a Health Food
Animal Fat is Essential to Life and To Good Health
Animal fat has certainly been regarded as the enemy over the years, hasn’t it? It wasn’t always that way, and it’s unfortunate since fat is essential to life and to good health. Continue Reading
Shrimp Creole Stew with Bone Broth
I really love shrimp. I could easily eat it a few times a week if I could afford it. One of my favorite real food recipes was given to me by a friend’s mom, a precious woman who really knew how to cook. Joan is now with the Lord, but I think of her every time I make Shrimp Creole Stew.
(She also made the best crab cakes I’ve ever eaten).
I’ve adjusted her recipe for shrimp creole just a little, using my homemade fish stock or bone broth instead of water, but I think she would approve. Continue Reading
How to Make Fish Stock From Fresh Fish
Mike did a lot more fishing this summer than he has in a while. He always fillets the fish, and we have been using the carcasses and heads to make stock. If you are not a fisherman, but have access to a fish market where you can buy whole fish, you could do the same. Continue Reading
How to Make Super Delicious Onion Butter
It was a pretty good season in the garden for onions, and they’re all harvested. Most of them are curing for storage to use over the winter. But I took about 4 pounds of them and made them into super delicious onion butter. Continue Reading
Can Good Bacteria Destroy Bad Bacteria? A Raw Cheese Maker Weighs In.
The more scientists study probiotics, or good bacteria, the more we realize how essential they are to life and to health. You’ve read the articles that explain how beneficial bacteria can strengthen your immune system, help you to digest carbohydrates and absorb minerals, boost your production of certain vitamins, and more.
Amazingly, probiotics can also help protect you from the harmful effects of GMOs and ameliorate the effects of pesticides. But can good bacteria destroy potentially life threatening bacteria?Continue Reading
How to Fillet a Fish
One of Mike’s favorite things when we are at the lake is, of course, fishing. And one of my favorite things is eating fresh fish. We are blessed to be on a pristine lake and both the fishing and the eating are fantastic! Mike fillets all of the fish making it easy to cook, and easy to eat.Continue Reading
Foraging: Nutritious Sumac Lemonade
Foraging can be a fun way to add nutrients to your table – for free! Staghorn Sumac is super easy to identify and a cinch to harvest. And it’s just as simple to make delicious Sumac Lemonade, also known as Indian Lemonade.
Native Americans also made a cough syrup with Sumac, and gargled with it to ease a sour throat.Continue Reading
Bubbly Lacto-Fermented Probiotic Lemonade
Who doesn’t love a refreshing, cold glass of lemonade on a hot day? It practically says “summer”. Ferment that lemonade and you’ve added an entire new dimension to it – probiotics and some fizz.Continue Reading
Clams and Corn on the Grill
We have a bed on our front porch at the cottage which overlooks the lake. (You know – the porch with the plaid floor). It’s the perfect shady spot to read and relax on a hot summer afternoon.Continue Reading
Cheesy Cream of Broccoli Soup with Bacon
So, my sister-in-law makes THE BEST cream of broccoli soup. EVER. And she won’t give me the recipe because the person who gave it to her made her swear never to give it away.
Can’t she cheat a little? I was determined to make this cream of broccoli soup and it had to be just as good. In the end, it was my husband who made a suggestion that made the soup rock. I was missing the cheese!Continue Reading
Raising Healthy Families: Healthy Fruit and Cream Bars
Welcome back to the Raising Healthy Family Series! In this final installment, Kelly at The Nourishing Home is sharing a healthy way to beat the heat of summer without compromising good nutrition.Continue Reading
GMOs: One More Reason to Eat Probiotic Foods

Food Used to Contain Probiotics
We’re being attacked on all fronts. Our ancestor’s diet was naturally high in probiotics. The methods they used for preservation, such as lacto-fermentation, increased the good bacteria in their food.
We make and eat some of the same types of foods – pickles and sauerkraut, sausages and corned beef, but instead of using methods that increase the nutrients of these foods, we take shortcuts in the ways that we preserve them, and often turn them into dead food, no longer nourishing to our bodies.
So the good bacteria in our guts are not being fed.Continue Reading
Raising Healthy Families: Homemade Tea Recipes
Over the last 50 years, we’ve had a major shift in the American diet. We’re now consuming more of our calories by drinking them. In fact, the average American is now drinking approximately 400 calories per day!Continue Reading
12 Great Ways to Use Mint and Tips for Growing It
Mint is a member of the genus Mentha – plants with a strong menthol flavor. There are a number of varieties including spearmint, peppermint, apple mint, orange mint and even chocolate mint.Continue Reading
Homemade Charcoal-Grilled Chicken Fajitas
We have lots of company at our summer cottage and we love to cook out on the charcoal grill. Burgers are great, but sometimes we want something a little more fun. That’s when we make grilled chicken fajitas!Continue Reading
Foraging: Homemade Creamy Watercress Soup
Just upstream from where I harvest ramps, I found a nice patch of watercress, a perennial green which grows wild in shallow areas of streams and has a wonderful peppery taste.
Watercress is especially tender in the spring, and can be used fresh in salads, or as an ingredient in soup. It is high in vitamin C and minerals. It can be used all season, but once it flowers, it may become bitter.
Continue ReadingCan Real Food Cure Eczema?
I’ve been curious about The Eczema Cure: Heal From the Inside Out with Real Food by Emily Bartlett for a while now. I’ve even mentioned it to a friend whose son has eczema with the caveat that I had not read it myself. Well, I finally downloaded the book and I’m impressed. Discussing why traditional medicine often fails to cure eczema, Bartlett says:Continue Reading
Homemade Tomato Sauce With Beef Bones
I don’t have a drop of Italian blood in me. My Aunt B, who is now 90, learned to cook from her Italian mother-in-law. She is a fantastic cook and her sauce is superb. An Italian friend of mine calls her ‘Aunt Meatball’ because he thinks her cooking is so authentically Italian. Aunt B’s secret? She would not dream of making tomato sauce without beef bones and bone marrow.Continue Reading
The Benefits of Choosing Animals Raised on Pasture
In her book Pasture Perfect: The Far Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals, Jo Robinson explains how products from animals raised on pasture are great for our health.
I don’t know about you, but I don’t want my basis for choosing food to just be that it does not contain harmful substances such as hormones, antibiotics, or pesticides. I want to go much farther than that, and choose food that is nutrient-dense.Continue Reading
Nutrition DOES Make a Difference in Oral Health
My entire life I have been prone to cavities. My mom cooked nice meals, but I was also allowed to over-indulge in sugary treats. When I married, I began to change some of my eating habits as I’ve talked about in my post My Clean Food Journey.
Chocolate Almond Cookies (Grain-Free)
If you are interested in grain-free baking, you will love Nourished Kitchen’s recent eBook The Nourished Kitchen’s Guide to Grain-Free & Dairy-Free Baking, Sweets and Treats. I’ve only recently begun to do some grain-free baking, so I really appreciated the extra information on ingredients like coconut flour and blanched almond flour. I thought that almond flour was just ground almonds, but I learned that there is a difference and why it’s important to use blanched almond flour:Continue Reading
Roasted Asparagus and Tips for Growing It
Asparagus is one of those love it or hate it vegetables. I love it, as long as it is properly cooked. Overcook it and you get slime. But cooked until just tender, it’s sublime. And roasting it brings out its sweetness, like it does for other vegetables.
Attempting to Use More of the Animal
When my children were babies, I fed them liver because “it was good for them.” And, of course, my husband and I choked it down with them. As they grew, I served liver less and less until it was no longer a part of our diet.
But now that we’re eating grass-fed and pastured meat and thinking more about nutrient-dense food, I’ve had to reconsider organ meats and other parts of the animal that I previously considered waste.Continue Reading
Creamy Mayan Hot Chocolate

Although food is primarily for nourishment, it serves other purposes in our lives. Food is a means around which we enjoy each others company and deepen relationships. It provides pleasure as it tickles the taste buds. For me, and probably for many of you, preparing food is also an outlet for creativity.
Continue ReadingWhat Foods Have Corn as an Ingredient?

Quick! Name every food you can think of made with corn. …I’ll wait…..
You probably mentioned corn-on-the-cob, cornmeal, cornbread, corn muffins, corn chowder, corn fritters, corn chex, corn pops, and corn flakes, corn oil, corn starch, corn syrup, and popcorn.
Continue ReadingHomemade Cracklin’ Cornbread
What is a born and raised Pennsylvania girl doing making Cracklin’ Cornbread? This is a traditionally “suthun” dish after all. (By the way, Southerners think that Pennsylvanians are Yankees, but to Pennsylvanians, Yankees are people from New England).Continue Reading
How to Cut Up a Whole Chicken
When we purchase pastured chickens from our local farmer, we always buy them whole. Many farmers only sell whole chickens, although ours does offer the option of purchasing them cut up. It is a considerable savings to buy them whole, and to cut up a whole chicken into parts takes only a few minutes.Continue Reading
The Best Fruitcake Ever

My mom always made the best fruitcake ever. No candied fruit and not overly sweet. She would make 6 at a time. We would eat the stuff for breakfast, it was so wonderful.
Mom is 87 now and not able to make the fruitcake anymore, but one of my sisters is carrying on the tradition. (Bless you!)
Continue ReadingMaple Pecan Pie (No Refined Sugar)
Do you like pecan pie? It’s one of my favorites for Thanksgiving anytime. There’s no reason to make it with corn syrup and refined sugar when using maple syrup and unrefined sugar is so delicious. The maple flavor is not overpowering nor is it overly sweet. Maple Pecan Pie is simply delicious! Continue Reading
How to Cook a Beef Tenderloin for the Holidays
Succulent Beef Tenderloin
Are the holidays creeping up on you like they are on me? It’s November and I’ve barely begun to plan. And there’s so much to do. Gifts to buy, cookies to bake for an annual cookie exchange, and meals to prepare.
Just because we’re so busy shouldn’t mean that we throw healthy out the window. Eating all the nutritionally worthless food that gets put in front of us during this time of year is a sure fire way to get run down and sick.Continue Reading
Is Cast Iron a Good Way to Increase Iron Intake?
© Depositphotos.com/[kateholms] – Terms and Conditions
Anyone who has used a well seasoned cast iron pan knows how wonderful they are for cooking, especially for braising and for stews. And knowing how toxic it can be to cook with most non-stick pans, cast iron again looks like a good choice. Article after article touts the added benefit of increased iron in your foods. But, are cast iron pans as safe as they have been made out to be, and are they really a good way to increase our iron intake?Continue Reading
Real Food Fermentation by Alex Lewin
I’ve fallen in love with fermenting vegetables over the past year and I think that Alex Lewin’s book Real Food Fermentation will help me to take this to a new level. His book is a gorgeous, hands-on guide to food fermentation at home. Continue Reading
Brown Butter Sage, A Gourmet Touch
Today’s post is by author Kristel Wiesner; her goal is to share tips for saving money on healthy food without sacrificing nutrition. Kristel believes improving your diet is a journey, and every step taken to replace processed food with whole food is one step closer to better health.
Brown Butter Sage, A Gourmet Touch
I’ve watched my sage plant develop into a small bush and considered removing it several times. It takes up sunny real estate, which is usually reserved for more useful plants. The sage’s pretty blooms have been it’s only saving grace.Continue Reading
How To Render Lard or Tallow
Whenever we purchase grass-fed beef or pastured pork from a local farmer, we ask for the fat, too, so that we can render lard or tallow. It’s a great way to save money since the rendered fat can be used in cooking, soap making, and skin care.Continue Reading
The Foxfire Books
Mike and I started dating when he was 13 and I was 14. Most of our “dates” consisted of walking, swimming at the YMCA and making grilled cheese sandwiches and tomato soup at his parents house. And we spent countless hours pouring over The Foxfire Book and its sequels. We were going to homestead.Continue Reading
Long Way on a Little by Shannon Hayes: A Book Review
Long Way on a Little, Shannon Hayes 4th book, is for meat lovers. It convincingly argues that we can lower our food costs and still pay farmers fairly by reducing waste and using all of the animal. The book is full of recipes for cooking pastured poultry and pork, and grass fed beef and lamb. But Long Way on a Little is more than a cookbook. Hayes, in an interesting and concise manner, discusses the role that grazing animals have in maintaining both our health and that of the earth. She teaches us “how to make each animal fully count”.Continue Reading
Winter Squash Pie Sweetened with Coconut Sugar
We grow some really large winter squash here like Cherokee Candy Roaster and Tromboncino. One squash can yield as much as 12 cups of purée. One of my favorite things on earth is pie (that and butter). So whenever I bake one of those monsters I do the reasonable thing; I bake a winter squash pie.
Continue ReadingDehydrating Swiss Chard in the Oven

There’s still lots of swiss chard in my garden. It can withstand cold nights and even a light frost.
Swiss Chard, and other leafy greens, have high levels of oxalates which can cause problems by forming stones in our body, especially in our kidneys. Since oxalates are water soluble, the blanching of leafy greens like swiss chard, spinach and beet greens is recommended before eating.
I’ve tried to research whether dehydrating removes oxalates and have not found any evidence that it does. I would suspect that since only H2O is evaporated from the vegetable, the oxalates would be even more concentrated in the dried greens. Can a healthy person consume small amounts of high oxalic foods without problems? Probably.
When I dehydrate swiss chard, I choose to first blanch the leaves. I remove the center rib of the chard and cut the leaves into approximately 4″ pieces. I blanch in boiling water for a minute or so. I then drain the chard and discard the water. I lay the leaves in a single layer on a parchment covered cookie sheet and place in my oven which has been heated to 150 degrees.
I check the progress every hour until the leaves are dry and crumble easily. When they are completely cool, I store them in an airtight container for use in soups and stews throughout the winter.
Homemade Fermented Grape Tomatoes
Ferment some of your grape or cherry tomatoes for a tangy treat that is full of probiotics!Continue Reading
Preserving Vegetables Through Fermentation: A Primer
Preserving Vegetables Through Fermentation
When you think of preserving the harvest, what comes to mind? I’m sure you thought of canning, freezing, and dehydrating. Have you ever wondered how our ancestors preserved food before the days of modern refrigeration?
Canning has only been around for about 200 years. What did they do before that? One method used was to preserve vegetables through lacto-fermentation in stoneware crocks. Continue Reading
Harvesting Broccoli Early Summer Through Fall (& a Recipe)
Broccoli, to me, is one of the unsung heroes of the garden, providing a harvest early summer through fall, even tolerating a light frost. Broccoli seedlings are set out in late April/early May in NEPA and generally produce a large head ready for harvest in about two months. But then they continue to produce side shoots right up through October. Continue Reading
Pesto Potatoes
The basil is still going strong in the garden so it’s time for more pesto. We’ve had lots of it with pasta this summer and I’ve frozen a bit as well. Tonight I thought I’d do something a little different and serve it over potatoes. The pesto recipe is below. For the potatoes, I simply cut several large potatoes into 1/2″ cubes and boiled until tender.
For the pesto, blend together 2 packed cups of fresh basil, 3/4 cups of grated parmesan cheese, 3/4 cup of olive oil, 4 T of garlic, and 2 T of pine nuts. Optionally, do not add the pine nuts until after blending for some added crunch. That’s how I like it. Stir with the cooked potatoes ….. serve and enjoy!
Dutch Oven Cooking: Zucchini Bread
Dutch Oven Cooking
When we are at our cottage, we enjoy baking outdoors in our 10” cast iron Dutch oven. The Dutch oven is on legs, allowing coals to be placed underneath it, and the lid is flat with a lip around it so that hot coals can be placed on top.
The following recipe for Dutch oven zucchini bread requires a temperature of 350 degrees. To achieve that, we place 15 hot coals on the top of the lid, and 7 hot coals evenly spaced under the pot. On a colder day, we add another briquette or so.Continue Reading
Lacto-fermented Zucchini Sticks
Why ferment cucumbers and squash, rather than just pickle them? Lacto-fermented vegetables are more nutritious and, I think, much more tasty.
Pickles, to me, have always been one of those “take it or leave it” foods. But I love fermented vegetables. Up until a hundred years ago, or so, much food was preserved through fermentation. Continue Reading
Drying Herbs Without a Dehydrator
One of the ways that is often recommended to dry fresh herbs is to hang a bunch upside down in a dry spot with good air circulation. I have done this, but have not been satisfied with the results. The herbs dry well enough but don’t have the strong taste I’m looking for.Continue Reading
DIY Airlock for Fermentation
Do I Need an Airlock for Fermentation?
I have been fermenting vegetables in a beautiful, old crock with success. The problem is, having only one vessel, I can only ferment one vegetable at a time. Canning jars are an option, but both the crock and the canning jars are less than ideal in terms of letting air in, as gases escape.
Homemade Garlic Scape Pesto or Dip
What Are Garlic Scapes?
Garlic is classified as either softneck or hardneck. Hardneck garlic, which is generally grown in the north, forms curly flower stalks called scapes and can be used to make a fantastic garlic scape pesto.Continue Reading
My Clean Food Journey
The past three years or so have seen dramatic changes in the food we eat. I have been gardening since I’m 16, so vegetables have always been a staple. We have alway purchased whole grain bread and have even ground our own whole wheat flour at times. We purchased raw milk from a neighbor in our early married years. I was a sugar addict as a child, but I got that out of my system a long time ago and rarely, if ever, crave sugar. But we have taken our food purchases and preparations to a new level more recently.
It began with meat after seeing the documentary Food, Inc. I guess I was asleep but I really did not understand the extent to which our farming system had changed. The factory model has been applied to how animals are raised to the detriment of both animals and the people who eat those animals. How an animal is raised and what it is fed determines not just how nutritious it is, but whether it is nutritious at all. Animals raised on pasture have meat that is chemically different than animals raised in CAFO’s (Concentrated Animal Feeding Operations). Some of the benefits of eating pasture raised meat may be found here. We now buy all of our meat and eggs exclusively from farms that we have visited to assure that the animals are raised in a healthy manner.
More recently, I have come to realize that for my body to be nourished, it has to be able to digest the food. Sounds like a “no duh”, but much of what we eat is not so easy to digest. Seeds, nuts and grains need sprouting or soaking for our bodies to get the most out of them. I have had food intolerances for years. Guess which foods bother me the most? In addition to dairy, it’s seeds, nuts and grains. Nourishing Traditions is my go to book for info on properly preparing these hard to digest foods.
We lived in the country for only a year in our early marriage, and so it was only a year that we were able to enjoy farm fresh raw milk from our neighbor. We have begun to again find sources for raw milk and cheese, and make our own yogurt. As long as I enjoy in moderation, I’m able to eat these foods that bothered me for so many years. Enzymes that are destroyed in pasteurization enable me to digest it more properly.
During gardening season, we enjoy lots of fresh fruits and vegetables. And yes, we purchase fresh during the winter, too. But, we now also rely on lacto-fermentation to preserve and increase the nutrients of many of the vegetables we eat. This is how our ancestors, and traditional societies preserved food without canning or freezing. Lacto-fermentation not only preserves our garden produce, but it is full of beneficial bacteria which help to keep our guts healthy. The Weston A. Price Foundation has more information here. We’ve also invested in a juicer and have increased our vegetable intake through juicing. On my wish list is a dehydrator for preserving fruits and vegetables, but for now I have used my oven to dry tomatoes if the sun is not shining.
I have far to go and so much to learn but I am loving the journey! And I love that the world that our Creator gave us is more respected when we eat this way. What I try to do, most of all, is purchase single ingredients and make as much as I can from scratch. It’s not so difficult these days with conveniences like bread machines and food processors. I’d love to hear about your journey, big or small. And, please give me advice on ways that I can move forward.
Disclaimer: I am an Amazon affiliate and I do earn a small tiny percentage of purchases made when you click through to Amazon from my blog. Every little bit helps me to move forward in my blogging journey. Maybe I’ll even be able to get that dehydrator one of these days!
Ramps, or Wild Leeks: Ramps and Potato Soup
Walking along a bubbling brook yesterday, I stumbled upon a lovely patch of ramps. Also known as wild leeks, ramps are native to the Appalachian mountain region in North America.
The perennial is found in deciduous forests in the spring. The bulb has a lovely onion-garlic taste and is delicious raw, or lightly sautéed. Ramps can also be used in recipes which call for leeks, or as a substitute for onion. We love them in Ramps and Potato soup.
Continue ReadingCooking Moist and Tender Pastured Poultry
Nutritionally, a pastured chicken is far superior to traditionally raised chicken. Chickens that are running around on pasture eating insects, worms, and forage have a great taste, but they also have muscle tone. And chickens with muscle tone may not be as tender.Continue Reading
Those Annoying Stickers on Fruit Contain Useful Info
Are you as annoyed as I am at those stickers you have to peel off of fruit and some vegetables you purchase at the grocery store? One more reason to shop at farmer’s markets or grow your own. But, here in NEPA, the climate demands bringing in anything not in season. (Maybe I should be re-thinking that concept). But, those stickers do contain one bit of information that is quite useful. Continue Reading
Kruschiki: the Ultimate Christmas Cookie
Crisp. Rich. Not too sweet. Kruschiki (Chruschiki or Polish Bowties) have more than a taste. They have a feel that I couldn’t begin to describe. And they are beautiful.
THIS is the cookie of my childhood. A special part of my Polish heritage. We made them every year. And I yearn for a life where time for such things exists. Making Kruschiki takes hours. It’s been 2 years since I’ve made them, and it was probably 15 years before that.Continue Reading
Sun-dried Tomatoes
A week or so ago, on a cool, rainy day, I wanted an excuse to turn on the oven. I had lots of Mexico Midget tomatoes on hand, so I decided to dry them. Technically, a sun-dried tomato Continue Reading
Grilled Ratatouille Recipe – Fresh from the Garden
To walk out into my garden and pick most of what we will have for dinner gives me so much joy. The garden is on the verge of bursting with eggplant, zucchini, okra, peppers, tomatoes and onions. Sounds like grilled ratatouille to me! Continue Reading
Blueberry Buckle Recipe
Wild blueberries always make me nostalgic. My family spent summers at a beautiful mountain lake and blueberries were abundant on the mountain. Mom would make pancakes in the morning and we would run out into the yard in our pajamas to gather just enough berries to add to the batter.Continue Reading
Two-Ingredient Strawberry Maple Jam Recipe

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There is so much to love about this strawberry maple jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious.Continue Reading