EAT

The Queen of Spring, rhubarb is often the earliest harvest. This rhubarb jam recipe is sweet and tangy and excellent on your morning toast!

These vegan sweet potato muffins have a surprise shortcut baked in. There’s so much goodness packed into these wholesome sweet potato muffins!

If you want your fried red potatoes to be a bit creamy on the inside, with a crispy, crunchy, browned outside, here’s the secret & what you need to know.

Pickling and fermenting offer different flavors, benefits, and provide different options for preserving foods. Here’s how they compare.

Canning grapes is an easy way to preserve them. Stock your pantry and add them to fruit or chicken salads all year long.

Instead of tossing beet leaves to the compost, try fermenting them. This probiotic beet greens sauerkraut uses the tops of beets!

Tomato and onion salad is a remarkably simple recipe that looks stunning on a serving platter and makes use of your ripe garden tomatoes. 

These crunchy refrigerator dill pickles are great for adding to sandwiches, burgers, and potato salad. Or snack on them right out of the jar!