The sun peaked through the clouds when we drove up to the Seed Savers Exchange headquarters in Decorah, Iowa, this summer. Just like going from black and white to technicolor, the gardens burst to life with vivid hues of the varied heirloom seeds Seed Savers works tirelessly to preserve.
This recipe is no modernized, cut-the-sugar-and-butter pound cake. This is full-tilt, all-out, unabashed pound cake.
Mairi Doerr’s history with goats runs deep and wide. She made goat cheese commercially for many years and today raises meat goats and introduces these animated animals to guests at Dancing Winds Farmstay in southwestern Minnesota.
No more turning up your nose to Brussels sprouts! Renew this cool-season veggie with other seasonal ingredients.
Combine the flavors of fall in these hand-held vegetarian delights.
If soil had a sister, someone who passionately stood by and fought for its well-being at all times and at all costs, it would be Atina Diffley.
There’s a reason these meatballs from Crockett’s Public House in North Puyallup, Wash., were featured on the Food Network’s "Decadent Dishes” episode of Diners, Drive-ins and Dives.
You can use any variety of bell pepper for the stuffed peppers. Red will give a sweeter flavor and less bite than the more commonly used green.
Early August brings on a brief but annual culinary rut, an odd confession, we realize, given that right now fresh garden fare is in peak abundance and gifts us with a daily cornucopia of seasonal produce for ingredients.
Take sip for nutrition with this juice recipe that mixes the health benefits of greens with the sweetness of fruit.
These ice pops provide a delicious way to stay cool while enjoying the fall flavors of fresh apples and sweet maple.
