Tuesday, March 31, 2020
fruit preserves

Making jams and jellies is a science to be mastered.
ugly food

Consumers are slowly becoming more willing to buy "ugly fruit," which are seconds or cull produce. And retailers are jumping on the bandwagon, says Editor Susan Crowell in her commentary.
washing leafy greens

Proper storage of produce keeps it fresh and ripe until you are ready to eat or preserve it. Storing produce in ideal conditions also improves its taste, texture and appearance.
chicken and beef stock in jars

Bone broth is traditionally thought of as a healing food for body recovery. Learn the difference between stock and broth, and discover homemade recipes for homemade bone beef stock and chicken stock, plus tips for safe canning.
lily, plantain and dandelion

Local foods are hot right now, and it doesn’t get more local than foraging food in your backyard or at a nearby park.
Gourds

Most non-botanists distinguish pumpkins, squash and gourds by our purpose for the plant: we carve pumpkins, eat squash and use gourds for fall decorating.
harvest cornucopia and Russell Redding

Pennsylvania's Secretary of Agriculture, Russell Redding, offers heartfelt thanks during this season of thanksgiving: 'Thank you for your commitment to agriculture, in whatever way you are connected.'
college students and technology

Even with technology, this next generation is borderline clueless of what it takes to produce food, and even more clueless at what it takes to feed 7+ billion people on a daily basis.
Melissa Herrera

"Christmas traditions are nearly unbreakable, like a cord that stretches from heart to heart," says Missy Herrera, this week's Dinner Guest. She shares a special family recipe, too.

Congratulations to our Week Two Reader's Kitchen Winner, Kathi Hamilton! Learn a little about our winner and get her featured recipes!

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