• Our Complete Guide to Growing Your Own Food is Here!
    We’re so excited to announce that our gardening course is officially available! In over 30 exclusive, detailed video lessons, we’ll walk you through how to produce your own high-quality food and really feed yourself from your garden!
  • Sneak Peek at Our Upcoming Gardening Course!
    Sneak Peek at Our Upcoming Gardening Course! UPDATE: Our course is now live! Buy it here for over 30 detailed, exclusive video lessons like the …
  • How to Make Venison Scrapple
    Scrapple is a Pennsylvania Dutch food borne out of the need to use absolutely every scrap of an animal after it is butchered to feed a family or community with very limited resources. It is essentially a congealed loaf of cooked and ground pork scraps, cornmeal and spices (hungry yet?). The loaf is typically sliced into quarter inch slabs and fried until the outside is crispy…
  • How to Make Fruit Shrubs
    Shrubs are a great way to preserve fruit when you don’t have the time or energy for canning. It’s also suitable for fruit that’s a little past its prime that you wouldn’t want to can anyway. I often make shrubs with the tail ends of a fruit crop, or after a foraging trip where I managed to grab a few handfuls of berries but not enough for a major cooking project
  • How to Make Potato Ramp Pierogi!
    I had never eaten a pierogi until I moved to Pittsburgh but as a major potato fan it was love at first bite. Around here people take them very seriously so I…
  • How to Make Black Walnut Muhammara
    This is a sweet, savory, spicy dip from the city of Aleppo, Syria. As with most of our recipes we replaced many ingredients with items that can be grown or…
  • How to Make Dock Seed Crackers
    Curly dock (rumex crispus, although many dock species will work as well) seed is easily identifiable from mid-Summer through Fall by its tall spikes of rust-brown seeds. It is often growing in large patches near agricultural fields or other disturbed areas. By grabbing the plant at the base of the seed head and stripping the seeds off into a bag, it’s easy to collect a lot in a short amount of time.
  • How to Make Homegrown Granola
    We grew oats for the first time this year and this is the first recipe we came up with to taste test them. The homegrown oats have a nuttier flavor and…
  • Yaupon Holly Tea- A Native Coffee Alternative
    Roughly 85% of Americans drink at least one caffeinated beverage per day, most of which are derived from two plants (the tea camelia and the coffee plant) originating in Asia and Africa. But did you know we have our own caffeinated plant that makes a delicious energizing beverage?
  • How to Make Venison Kibbeh
    Because Silvan and I are striving to only use ingredients that we can produce ourselves, we are straying very far from the tradition of using lamb, burghul wheat and olive oil and instead making venison kibbeh…
  • How to Make Honeysuckle Sorbet
    If you’ve ever caught the unmistakable scent of honeysuckle wafting in on a breezy summer evening and thought- I wish I could capture that and eat it- this recipe is for you.
  • How to Make Wild Spinach-Artichoke Dip with Weeds from Your Yard
    This rich, cheesy dip is a perfect way to use two common “weeds” in the garden that are at their peak in late Spring and early Summer.
  • How to Make Lilac-infused Honey
    Honey is a natural preservative due to its low moisture content, acidity and antibacterial properties. It’s been found in Ancient Egyptian tombs, unspoiled…
  • How to Make Nettle Matcha Powder
    Ah nettle, one of foraging’s finest but most polarizing ambassadors. Nettle (urtica dioica) is incredibly nutritious, containing many vitamins and minerals such as Vitamins A and C, calcium, iron, and a rich array of fatty and amino acids. Stinging nettle has been used all over the globe as a source of food and medicine for centuries, and there’s substantial research backing up its numerous health benefits.
  • How to Make a Beeswax Salve
    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.
  • How to Make Hearty Venison Borscht
    Venison borscht is a perfect dish for March- hearty and satisfying to warm you on those blustery early Spring days spent prepping the garden…
  • How to Make Pumpkin Walnut Muffins
    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 Red Velvet Cake with Cherry Pit Flour
    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.
  • How to Make Walnut Mushroom Burgers
    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.
  • Spicy Jalapeno Hushpuppies
    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.
  • Wild Persimmon Barbecue Sauce
    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
    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 …
  • How to Make Homegrown Doritos
    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
  • How to Make Rich Persimmon Pudding
    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…
  • How to Make NC Style Venison Barbecue
    Served up on a bun with a basket of hushpuppies and some coleslaw, this venison barbecue transports me to the red and white checkered vinyl tablecloths…
  • Acorn Pancakes with Wild Cherry Syrup
    For indigenous people in North America and early European colonists, acorns were a staple crop providing much needed calories through the harsh, lean winters. Somewhere along the way the vast majority…
  • Cream of Wild Mushroom Soup
    There are few soups that are heartier than cream of mushroom and when you incorporate flavor-packed wild mushrooms like morels and oysters you get an almost perfect…
  • Huitlacoche and Cheese Grits
    Huitlacoche or “Corn Smut” is the fruiting body of the Ustilago madis fungus. The fungus infects corn and its wild cousin teosinte and usually presents…
  • Syrian Style Venison Shanks
    This recipe is a riff on a Syrian and Lebanese dish called Loobee. Loobee, which means “green beans” in Arabic, is a spiced tomato stew…
  • Homemade Candied Ginger
    I have fond childhood memories of eating these until my mouth hurt- they are sweet but also intensely flavorful and spicy from the fresh ginger. Because of the word “candied” I always assumed…