For a nutrient boost, try my DIY super greens powder. It’s a great way to put those extra leafy greens to good use and to add vitamins and minerals to your meals or snacks. Read more
Jennifer Burcke from 1840 Farm shares with us how to make delicious, nutritious bone broth.
Until a few years ago, I had never made homemade bone broth. I had created my own stock and quick broth with good success, but I didn’t realize that I could make something with more flavor and nutrition without creating any extra work for myself in the kitchen.
Since then, I find myself unable to pass up the opportunity to turn the leftovers from a roast chicken into a batch of bone broth. I love transforming something that used to be discarded into a bone broth full of healthy calcium, magnesium, phosphorous, collagen, and a host of other nutritious minerals. Read more
Jennifer Burcke from 1840 Farm shares with us her homemade vanilla extract and sugar recipes.
Making your own vanilla extract puts you in complete control of the final product. You can choose the quality of the ingredients and determine the strength of your homemade extract. Making your own extract can also be a real money saver. For the price of a small bottle of premium extract from the store, you can create a steady supply of your own extract to use in your family’s favorite recipes. Read more
Aren’t fruit roll-ups such a fun snack? I hate that the store-bought variety often contains more processed ingredients and preservatives than actual fruit. I’m going to show you how you can make your own, though, for a family-friendly treat that’s all-natural.
For this recipe, I used strawberries and raspberries, but you can play around with any fruit combination you’d like.
Fruit Roll-ups Ingredients:
- 8 oz strawberries
- 1 cup raspberries
- 3 tablespoons stevia
- 1 tablespoon fresh mint
- Fresh juice of half a lime
To Make the Fruit Roll-ups:
- Preheat the oven to 275˚ Fahrenheit.
2. Trim the stems off the strawberries and chop the mint.
3. Place all ingredients in a blender and puree until smooth.
4. Add the puree to a saucepan and cook over medium-high heat until thick and jammy.
5. Spread onto a parchment-lined backing sheet.
6. Place in the oven and dehydrate for 3-4 hours.
7. Remove from the oven and let cool completely.
8. Transfer to a cutting board and cut into strips using a pizza cutter.
9. Roll them up and enjoy.
You can watch the recipe in action here.
Make a statement at your next party with flowers and not just in the center of the table. If you’re looking for a clever, inexpensive favor for your guests, try these edible flower lollipops that will have everyone talking. Try this recipe from author, chef, and modern-day pioneer Georgia Pellegrini.
by guest writer Jennifer Burcke
(from the Naturally holiday e-mag)
When asked to declare my favorite food to prepare and enjoy with my family, the answer is simple: pie. I love to make pie almost as much as I love to eat a delicious, flaky pie crust filled to the brim with the best of what the season has to offer. If I can share that pie with friends and family, then all the better.
I was blessed with a grandmother who was a gifted pie baker. When we visited her, she would always greet me with a warm embrace and then humbly proclaim, “There might be a little pie.” My feet could barely carry me fast enough to discover what sort of pie she had made in anticipation of our arrival. More often than not, she would delight with not one, but two or three freshly baked pies cooling on the counter.
It’s that time of year, when there’s a chili in the air.
The ristra, a strand of dried peppers commonly seen in the New Mexico area, is a symbol of abundance and hospitality. This time of year, they decorate the walls and doorways of homes and restaurants as peppers air dry on strands of string or twine. Some say drying outside enhances the flavor, but you’ll have to find out for yourself.
At some point in your area’s growing season, those tomatoes will stop turning red and stubbornly stick to a tart green. If that happens, don’t despair! You have at least three options for those little nightshades. You can fry them, pickle them or force them to ripen with newspaper. Here’s the best recipe I’ve found for frying. For best results, serve with a side of Pimento Cheese with Peppadew.
It’s a bittersweet time when summer ends. Those summer months are a blessing and a curse, but now the hot evenings, the mosquitoes, the sweat, and the sweet juicy tomatoes are all on the way out. What better way to say goodbye to short sleeves than with an end-of-summer cookout?
Gather your friends, grill up some fresh turkey burgers, open a can of light beer, we used Lost 40 Day Drinker, and pay your respects to the days of bright summer flavor. My good friend Scott McGehee of Yellow Rocket Concepts in Little Rock shared a few secrets to turkey burgers, aioli and Italian salsa verde on the patio of his restaurant. As the chef at Big Orange, which specializes in classic and innovative burgers, he would know a thing or two about the subject. This menu serves six people, so keep that in mind when you’re making the invitation list. (Hint: Double it!)
Fermentation was the original way to preserve the harvest, and it’s very easy, said Cat Swenson, the fermenter-in-chief and managing partner of Great Ferments. It predates canning and pickling, and is even more fool-proof than those. People have been fermenting foods for 7,000 years under some very unsanitary conditions, she said with a laugh, and fermentation can preserve food for longer than you ever thought possible. (Look below to see Cat demonstrate her process to Allen. Or click here.)