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Once you've eaten as much fresh pesto as you can stomach and have given away enough dill, marjoram, and thyme to outfit a small herbarium, it’s time to consider plan B: freezing and drying those herbs for later use.
Buying and canning tuna fresh off the boat isn't a huge savings—but you'll know where it came from, you can enjoy it throughout the year, and unless you go out and catch it yourself, it can’t get any fresher. Convinced? Good. Here's how to proceed.
Fresh from the garden, chile peppers—or chili peppers—are fantastic in stir-frys and salsas. But give them a little time, and their flavors turn into something else entirely. Deeper. Earthier. Spicier. Here's how to make the transformation happen.
Everything you ever wanted to know about koji rice! What is koji, you ask? Koji is a mold. The next obvious question: Why make your rice moldy on purpose? Because koji is the first step in making sake, soy sauce, and miso—all kinds of deliciousness.
It's a dirty job, but someone's got to doo it—pun intended—and this way you can avoid adding more trash to the bin. Follow HOMEGROWN member and waste-disposal guru Joan's directions for building your own dog poop composter and help Fido go green.
The mushroom spores get inoculated, or injected, into logs, where they live and grow. Inoculating logs is similar to a person getting inoculated with a vaccine, but in this case, the log is being injected with spores.
Mapling, or sugaring, is the process of collecting and boiling down the sap from maple trees in order to make syrup. It’s an ancient practice and one of the few sugar sources native to the northern hemisphere.
It’s well worth asking your local meat people if you can have their leftover leaf lard or if you can purchase it for a small fee. Offer to render a few jars of lard for them and see if that doesn’t convince them!