Gardening, Foraging, Hunting, Cooking
Working in a greenhouse and on a farm where they go from wet to dry, dirty to scrubbed clean, and bitterly cold to warm throughout the day, my hands go through Hell in the Spring and often look like it. Regular lotions don’t do much since they instantly get wiped or washed off, but I have found that a thick application of beeswax salve keeps the cracking at bay.
Venison borscht is a perfect dish for March- hearty and satisfying to warm you on those blustery early Spring days spent prepping the garden…
When I was a kid my mother always made pumpkin-cranberry muffins in the Fall so I associate them with changing leaves and cold mornings waiting for the school bus, but these sweet and richly satisfying muffins are good any time of year. A can of pumpkin puree from the store will do just fine for this recipe, but if you’re blessed with an abundance of pumpkins in your pantry like we are, making your own is very simple.
Wild cherries are one of our favorite fruits to forage and eat, but depending on the species they can have a somewhat sad fruit-to-pit ratio. Thankfully, you can turn those pits into another delicious ingredient. Using cherry pits as a flour and flavoring agent is a tradition in Native America, Middle Eastern, and Siberian cuisine.
As someone who was a vegetarian for most of my life until very recently, I still really appreciate a good veggie burger. Rather than thinking of them as substitutes trying to be something they’re not, I look at veggie burgers as a great way to creatively pack in a lot of vegetables into one dish and celebrate interesting flavors.
Hushpuppies are an unassuming food, but oh so satisfying. And for something so simple there are a million ways to make them, from sweet and cake-like to packed full of embellishments like onion and cheese. We like to focus on the cornmeal flavor to let our homegrown corn shine.
After pressing our American persimmons through a sieve to get seed-free pulp for our persimmon pudding recipe, we were left with a seedy, sticky mess that we definitely knew we could get more usable material out of. This recipe was an easy way to deal with the goop as we could just add liquid and then strain everything out, with an added bonus that it turned out delicious!
Living off the Land It’s a new year and with that comes the requisite writing resolutions and making plans for bettering ourselves. I’m not big …
These corn chips, which we’ve lovingly named “homegrown doritos,” are the perfect vehicle to highlight all the flavors we have stored in our pantry
Persimmon pudding is a dish that has been around for centuries that we’ve put our own spin on, adding chopped hickory nuts and using honey instead of sugar…