Earth Eats: Real Food, Green Living
Amy Jeanroy lives on a small family farm in Nebraska. She and her family raise organic produce, milk, eggs and meat for sale. When she is not tending to the goats and gardens, Amy works as a freelance writer on gardening and green living topics, with a frugal touch. She is the Herb Gardens Guide for About.com, as well as the author of Canning and Preserving For Dummies, 2nd edition, 2009.
Earth Day should be a day that entices us all to get outside and remember where we live.
I make soup a lot. It helps use up the odds and ends that seem to get pushed to the back of the pantry. Today, I am making tomato soup.
Cooking is my dearest friend, my soothing confidant & muse. I use herbs, butter, sugar & flour to make dishes of love for my family & nurture my creative side.
Proper apple butter is thick like jam. Don't confuse it with applesauce, which holds none of the depth of flavor that rich, slow cooked apple butter offers.
Pumpkin is underwhelming if you only use it for pies. There is so much more to be done with this rich and flavorful fall vegetable.
How do you hand out treats without overloading kids with sugar? Here are 5 ideas for Halloween which will have the ghosts and goblins lining up at your door!
Drying apricots is super easy and helps fit a lot of fruit into a small space. Dried apricots make a great snack and can even reconstituted to use in a cobbler.
This recipe is not for the faint of heart. Guard it well. Never again will you buy the inferior bagged or tasteless ears from the grocery store.
If you love pickled garlic, you will simply love pickled onions! But beware, pickled Egyptian walking onions bite you back.
Not many know what to do with this old-fashioned favorite, but Earth Eats contributor Amy Jeanroy gives you a few ideas and shares a favorite recipe
Amy Jeanroy talks you through everything you need to know about horseradish -- from growing it in your garden to a tangy homemade horseradish sauce.
One of the earliest spring vegetables, asparagus takes a lot of patience to grow, but the results are worth it! Here's how to preserve your spring harvest.
From a creamy Camembert to a tangy, homemade goat's milk cheddar, there is nothing like a favorite homemade cheese to make any meal special.
It's that time of year again: Time to harvest wild greens! Earth Eats contributor Amy Jeanroy walks you through harvesting and cooking tasty wild greens.
If you are just getting started making your own fermented food, you may want to consider one of the most commonly known foods: Sauerkraut.
Kefir is a tart, tangy fermented food that starts from milk and is used much the same way as yogurt. Learn how to make your own kefir at home.
Yogurt is full of protein, calcium and other essential nutrients and contains beneficial strains of bacteria that aid in digestion. Here's how to make your own!
Kombucha is a fermented drink that can be made on a countertop. It has to be divided and shared regularly, making it a fun fermented food to make and share.
Forget squishy, industrial loaves, margarine and sugar free jam. In our house, bread, butter and jam are the real deal with sugar and fat.
No time to make vegetable soup from scratch: No problem! Whip up a delicious vegetable soup in no time just by using preserved vegetables from your pantry.
Annie Corrigan is the producer of Earth Eats, and an announcer and producer at WFIU Public Radio. Learn more »
Daniel Orr is a professional chef, restaurateur, blogger, and author of a number of cookbooks. Learn more »
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