Magnificent Mulled Wine
Solstice – a frosty afternoon, fresh thick blanket snow, and a long snowshoe in the deep woods with our husky. We return to our cozy cottage to gather around the woodstove and celebrate the darkest day...
View ArticleNew Year Challenge and the Theory of Anyway
THIS! This article is absolutely brilliant! With the new year just around the corner, our challenge for you this week is to read the article below. This article very much defines what Radical Homestead...
View ArticleStovetop Popcorn
Ron makes the best damn popcorn outside of Sudbury where he surrenders that title to his mother, his popcorn mentor. People often wonder how Ron and I do so much and still have energy. The answer is...
View ArticleNervous System Herbs
If you’ve always been interested in herbs, but have no idea where to start, herbal nervines (herbs that affect the nervous system) are something that most people can use. After all, in this crazy world...
View ArticleRadical Homestead Recommended Reading – Crash on Demand? A Response to David...
We have been following The Automatic Earth for several years now. We have enjoyed the privilege to organize a several talks with the author, Nicole Foss, through Transition Ottawa Meet Up and hopefully...
View ArticleOrganic on a Budget
A lot of people think the word ‘organic’ is synonymous with expensive $$$. And it’s true, a lot of organically grown food often does cost more, which doesn’t seem fair when you’re trying to invest in...
View ArticleKichari – Food Storage Hero
‘Let your food be your medicine and your medicine, your food’ - Hippocrates Kichari – a simple dish made of rice, beans, and spices. It mainstay of if Indian cuisine, often referred to as “soul food”...
View ArticleRed Pine – A last salute to Winter
It looks like spring is finally here. I am looking forward to the smell of lilacs and linden blossoms, sitting in the park with my dogs, and not having to put on six layers to step outside. I can’t...
View ArticleDelightful Dandelion Fritters
I love seeing lawns and field filled with dandelions. They bring such vibrancy after a long winter and they are also a great spring food. All parts of the versatile dandelion are edible - the flowers,...
View ArticleRadical Homestead Summer Newsletter
News Summer is flying by and we’ve been busy as a bee! Literally -we have gone from 1 bee yard with 3 hives to 3 yards and 14 hives! Our largest yard is located at the Just Food Farm in Blackburn...
View ArticleRadical Homestead Spring Newsletter
The Bees Are Alright! It has been a long cold winter for the bees. Sadly, we suffered our first ever winter hive loss in more than 5 years of beekeeping. We went into winter with 14 strong hives and one
View ArticleProtected: Cornwall Fermentation Workshop
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View ArticleWood Sorrel Pesto
Ah wood sorrel – it’s tangy flavor is deliciously refreshing on a hot humid day! Wood Sorrel is commonly mistaken for a clover because it has three leaves. But unlike clover whose leaves are “ovalish,”...
View ArticleRadical Homestead 2015 Fall Newsletter
Hi everyone! Well we are wrapping up what has been an incredibly busy summer of bees! This year we expanded to almost 30 hives which is more than double what we had last year – which means
View ArticleThe Bees Are Chillin!
Bears hibernate, birds fly south, but what do the honey bees do in winter? This is a question we often get asked this time of year. In late summer, the Queen begins laying special “winter” bees. Winter...
View ArticleRadical Christmas: Your post-consumer holiday survival guide
It’s that time of year again. For me the holiday season is a mixed bag. I love the cozy reindeer clad sweaters, hot toddies, snow dusted pines, time with loved ones, holiday parties, cheesy Christmas...
View ArticleKombucha – The Art of Fermented Tea In-Depth
Got fizz? Kombucha is a fermented drink made from sweetened tea that has been brewed using a macroscopic solid mass of microorganisms. It’s said to contain essential nutrients like probiotics, amino...
View ArticleGarlic Mustard Pesto
Garlic Mustard (Alliaria petiolata) is one of the earliest spring edibles that starts bolting up as soon as the snow melts. Now considered invasive in many parts of North America, this plant was...
View ArticleFermentation Residency with Sandor Katz
When I learned that I was accepted into Sandor Katz’s Fermentation Residency program, I was ecstatic. Sandor’s books on fermentation, “Wild Fermentation” and “The Art of Fermentation,” have been...
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