Farm Aid created HOMEGROWN.org to be a place where we connect to the land and to each other. Welcome! Join the conversation and celebrate the culture of agriculture: growing, cooking, preserving, brewing, and eating, eating, eating!
You don't have to grow your peppers from seed, like Joe does, to make fermented chili paste (although it's awfully fun). Whether the ingredients come from your yard or your farmers market, this zesty condiment will spice up stir-frys, eggs & more.
I drink kombucha because it makes my belly feel good. It makes things—ahem—happy inside. It helps ward off sickness and really pumps up the immune system. Want to make your own detoxifying, probiotic, anxiety-bashing, energy-lifting brew? Here's how.
Calling all gardeners: Do you typically end up with one last big harvest of green tomatoes before the first freeze? Sure, there are a lot of things you can do with these babies, but for a unique twist, I suggest making green tomato wine. Here's how.
I love the real stuff, but there are plenty of benefits to brewing caffeine-free dandelion “coffee”: It’s a great tonic; it uses something that is otherwise considered an invasive weed; it’s an easy DIY project; and it’s free! Here's how.
Do you love making homemade jams and jellies? Do you enjoy squeezing every last penny out of your produce and mourn the waste of all those apple cores, rinds, seeds, and peels that go into the compost bin? Welcome to homemade pectin!
Deliberate herb pruning can actually encourage fuller growth and a bigger yield in the long run. In other words: Pick smart now, eat more later. Here's how to harvest a selection of garden staples, including basil, mint, rosemary, tarragon, and more.
We can trace the history of liqueurs, like this one, back to the 13th century, when alchemist monks first derived the spirits as healing medicines. Unlike the monks, we won't keep our recipe secret. Here's how to make your own Kahlúa-style liqueur.
Old-time New Englanders called it apple molasses, cider jelly, or cider syrup. But apple molasses isn’t just a quaint novelty. It’s an affordable pantry workhorse along the lines of honey or maple syrup, and it’s a great alternative to refined sugar.
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.