Whole Food Homestead

plant. grow. reap. eat.

Warm Millet with Rhubarb Compote

Rhubarb is in season! Everyone ought to have rhubarb in their yard somewhere – not only does it come back every year, demand very little care, and escape most if not all pests and diseases, but it’s the first crop of the season that lends itself to sweet and fruity dishes. We don’t have to wait for berry season to enjoy jams, spreads, pies, crisps and compotes thanks to this early producer. Continue reading

How to Manage Seasonal Allergies Naturally

I had an allergy panel done a while ago – the kind where they prick your back. I had rows and rows of pricks testing seasonal and animal allergens. The good news: I’m not allergic to horses! The bad news, my doctor explains, is that “You’re basically allergic to everything else.” GREAT. Then he sketched me an enlightening but not uplifting line graph showing the severity of my allergies as a function of the time of year. Continue reading

Water Kefir: Make Your Own Probiotic Drink

I post so rarely these days, although I’m often thinking of things I’d love to share. So when free time to blog is scarce, I must think about which morsel of information I reeeaally want to share. So, this is it – a delicious, fizzy probiotic drink that you can brew at home simply with sugar water and a starter culture. Continue reading

Beef Stew with Root Vegetables

Making a good stew should be considered a basic life skill. It’s simple, doesn’t require an exact recipe or set of ingredients, and the result is a nourishing, savory meal, all in one pot. Continue reading

Cold & Flu Care Package

I recently threw together a care package for a friend of mine who could not seem to kick a bad cold she had. My package of goodies wasn’t full of the normal pharmacy fare, but rather various concoctions in glass bottles and jars. Continue reading

Green Chocolate Smoothie

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Smoothies are great, right? Delicious, nutritious… But honestly I am too lazy to bother blending together a bunch of fruity ingredients that my family is already happy to eat whole. BUT, if there’s a delicious way to get, say, GREENS, into me, my kids and husband (without having to use a truckload of fruit for a fruit-masked green smoothie) – I’m on board. And that’s what happened with this recipe. Continue reading

Squash Pie – Breakfast, Brunch or Dessert!

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Don’t think squash belongs in a pie? Well, get over it!  Squash is naturally sweeter than pumpkin and makes for a delicious, custardy, warmly spiced treat – or in the case of this recipe – breakfast, brunch, snack, or whatever! Continue reading

Roasted Tomato Soup

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Roasted tomato soup is the natural beauty of fall recipes – a few simple ingredients play together effortlessly to create what is easily my seasonal favorite. Continue reading

Fermented Green Beans

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I have green beans coming out of my ears! If you are a fellow gardener and have planted even one row, you are probably experiencing the same windfall. If not, you can find loads of beans in all sorts of colors at your local farmer’s market this time of year. I wanted to take advantage of this crop abundance as an opportunity to share a less common preservation method for green (or yellow, or purple!) beans – in addition to freezing, canning, or eating your green beans with every meal for the next couple weeks, a great option is to ferment them. Continue reading

Inspirations from the 2016 Seed Savers Exchange Conference

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I just returned from a weekend at Seed Savers Exchange’s (SSE) Heritage Farm in Decorah, Iowa, rubbing shoulders with gardeners, activists, geneticists, chefs, microbiologists, horticulturists, lobbyists, lawyers, grass roots organizers, historians, and seed curators, savers and propegators – all around one devotion: preserving  heirloom seeds. The motivation is this: between 1903 and 1983, our country lost 93% of our seed varieties. Continue reading

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