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Nothing sweeps away the doldrums of winter like flipping through a seed catalog: The colors! The flowers! But with hundreds of catalogs featuring thousands of ornamentals and vegetables, it can get overwhelming. Where to start? Here!
When it comes to growing your own food, there’s only one thing more satisfying than seeing your plants go from wily seedling to ripe, juicy fruit--and that’s seeing your plants go from a miniscule seed(!) to ripe, juicy fruit.
Problem: Hot weather with little rain is tough on traditional container gardening. Solution: A self-watering container--also referred to as a subirrigated planter, or an SIP for short--is large, lovely, durable, and ridiculously successful!
Picture this: It's deep midwinter, and spring is still a long way off. Can't wait for fresh greens to grow outdoors? Try growing microgreens inside! They’re delicious, packed with nutrients, cute as a button, and ready to harvest in 1 to 2 weeks.
Looking for a way to create a garden on a deck or fire escape without using up all of your precious outdoor space? Gutter gardening is easy; you can adjust it to fit whatever size you want; and you can take it with you when you move!
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
I was on a sundried tomato kick until I realized I was spending $5 a jar. Yikes. Without a food dehydrator, I thought I was out of luck when it came to making my own. Boy, was I wrong. I made these "sun"-dried tomatoes in the oven in 15 minutes!
Hazelnut shortage in Turkey? Don't rush the grocery store and start hoarding Nutella. Do try making your own chocolate-hazelnut spread using domestic nuts from Oregon and Washington! As always, from scratch tastes better and takes less than an hour!
It turns out that mole—the catch-all term, pronounced MOE-lay, for a wide range of Mexican sauces involving chile peppers—isn't hard to make. Most versions just require a ton of ingredients and an equal amount of patience. The reward? Holy, indeed.