We have endless varieties of cereal to choose from, some good and some not so good, but for years, I've just made my own healthy, economical granola.
An abnormal fear of accidentally poisoning people from home canning mistakes has kept me from trying to preserve my garden and farmers' market goodies. This season, I've decided to overcome my fears and test the waters.
Seeing the many stages of food you grow from soil to table really is magical, especially White Button and Crimini mushrooms.
Winter farmers' and gardeners' markets have sprouted (pun intended!) up in my area, giving customers more access to locally grown produce throughout our long, cold winter.
Wisconsin's freakishly mild autumn seasons in recent years has extended the laundry-hanging season, and I've added some of my Grandma's techniques for fresh-scented laundry.
The pre-Halloween ritual of finding the perfect pumpkins for carving, pies, and seed roasting is as much as part of autumn as jumping in a pile of freshly-raked leaves.
My mother's battered copy of "The Settlement Cook Book" provided a wealth of unique and traditional recipes, as well as a fun crash-course in food history.
Few things break up the winter doldrums like the arrival of the seed catalogs. Yet it's easy to get carried away ...