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!
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.
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.