Whole Food Homestead

plant. grow. reap. eat.

Page 2 of 5

Roasted Tomato Soup

DSC_0357

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

DSC_0377

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

IMG_3984

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

The Straight Story on Kombucha + Brew Your Own

DSC_0427

The popularity of kombucha has exploded in the last several years. This functional drink didn’t even enter the American market until 1995, yet by 2015 it was a $0.6 billion industry, and its growth is expected reach $1.8 billion by 2020.  Despite its status as a raging trend, what I love about kombucha is that it is nothing new – it has been around for centuries, perhaps even as early as 221 BC in China, where it was known as the “tea of immortality.” Kombucha is historically known as a healing beverage, and it continues in that tradition today. Continue reading

SPRING Rolls

DSC_0340

It’s spring! The first edibles are popping up all around us – asparagus, mint, chives, sprouts and greens of all kinds to name a few. Last week it dawned on me for the first time that the name “spring rolls” might have something to do with the first offerings of spring. Sure enough, a cursory search revealed that spring rolls most likely originated as a seasonal food in China, where spring vegetables were wrapped in a pancake and enjoyed as a welcome change from winter preserves. Continue reading

Plant Now: Your Early Spring Garden

DSC_0325

My favorite seven words this time of year are: “As soon as soil can be worked.” It’s a simple phrase in the planting instructions for a handful of plants that love the cold, and you can literally sow them directly into the ground as soon as the soil can be worked. That’s now!!! It may only be April, but if you’re interested in getting some early produce from your garden, now is the time to get started! Continue reading

5-Minute Sourdough Bread

DSC_0302

Bread is emblematic as a sustainer of life. Christ chose his words for a reason when he called himself “the Bread of Life.” Many throughout the ages have survived on bread and little else. But today, bread has gained a reputation as an empty food, or even as an enemy to our health. Why is that? Continue reading

Dandelion Season is Coming! Here’s the Easiest Fix Ever…

DSC_0113

As the weather starts to warm, we know that the return of spring also means the return of lawn-care season, with the opening act typically being an onslaught of dandelions in your yard. Continue reading

Winter-Meets-Spring Quinoa Salad

DSC_0209

When we talk about seasonal produce, we are generally referring to those that grow locally during a specific time of year. There is of course a caveat with winter – when the ground is frozen solid, “seasonal” still includes those fall crops that store beautifully throughout the cold months – mainly, winter squashes and root vegetables (thus the many hearty stews and comfort foods that winter is known for). As we near the close of winter, however, our palates start to bore of those roasted and crock-pot-treated root vegetables, and we crave sweetness, lightness and crunch. That’s where this salad comes in. Continue reading

Winter Sowing: A Low Maintenance Method for Starting Seeds

DSC_0030 (1)

A few years back, my dear neighbor mentioned the concept of winter sowing to me. He said I could start seeds in old plastic jugs, leave them outside in the dead of winter, and they would take care of themselves. What?? Continue reading

« Older posts Newer posts »