Farmer's Daughter

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• Doughnuts to you

  On Valentine’s Day, say ‘I love you’ with a doughnut brunch 1

  Posted 10 Feb 2010 1:24 PM By April McGreger

  This year, Valentine's Day falls on a Sunday. For April McGreger, that means there's time for an amorous brunch of heart-shaped, chocolate-filled doughnuts. Read More

• It's a roux story

  Turn your turkey carcass into a spectacular gumbo 5

  Posted 23 Nov 2009 2:43 PM By April McGreger

  Foodie sites are now brimming with recipes for the Thanksgiving feast. As usual, April McGreger's thinking ahead. She delivers the goods on what to do with the turkey leftovers. Goodbye, mundane sandwiches; hello, delicious gumbo. Read More

• Spice up that lantern, Jacko

  This Halloween, have your pumpkin—and eat it, too 5

  Posted 29 Oct 2009 12:09 PM By April McGreger

  April McGreger did not begin to fully appreciate pumpkin until she began to think outside the box -- or, more accurately the orange globe. If you are looking only for round, bright orange ones that we most readily identify as pumpkins you are missing out on a myriad of beautiful colors and shapes and the best pumpkin eating. And don't miss out on April McGreger's White Bean and Pumpkin Chili recipe. Read More

• core values

  Apples with a sense of place 10

  Posted 8 Oct 2009 2:38 PM By April McGreger

  In my personal experience the single most rewarding aspect of eating locally has been exploring my own region in depth. I think of it as seeking the wisdom of Wendell Berry who says repeatedly, "You've got to know where you are. You've got to consult the genius of the place." Read More

• The real dill

  Home pickles made easy—and delicious 6

  Posted 23 Sep 2009 9:53 AM By April McGreger

  For centuries, traditional cultures all over the world have preserved food through the simple, magical process of lactic acid fermentation. Now, you can too! Read More

• Consider the fritter

  Beat the August heat with an easy veggie supper 4

  Posted 24 Aug 2009 10:02 AM By April McGreger

  Sure, August is hotter than hell. But what month offers better fresh veggies? April McGreger serves up a fresh take on what to do with 'em. Prepare to fritter some time away. Read More

• If you can't stand the heat...

  Simple summer salads for staying cool and well-nourished 3

  Posted 6 Aug 2009 5:16 AM By April McGreger

  Sometimes, it's just too damned hot to cook. But that doesn't mean you have to submit to convenience foods. April McGreger delivers the dish on easy, filling summer salads. Read More

• Jewels of summer

  Reveling in the season’s tomato bounty, from pasta sauce to easy preserving 16

  Posted 23 Jul 2009 8:31 AM By April McGreger

  Some folks equate summer with baseball; others with the beach. For April McGreger, summer means tomatoes--in fantastic, amazingly simple pasta sauces, and slowly roasted to preserve them for less blessed seasons. Read More

• Berry delightful

  Cobbling together a delicious and easy summer dessert 3

  Posted 9 Jul 2009 5:21 AM By April McGreger

  April McGreger loves good chocolate; but it's summer, people! That means it's time for simple fruit desserts, like cobblers and crisps. Read More

• Jam session

  I find my thrill in blueberry preserves—and so can you 2

  Posted 18 Jun 2009 12:14 PM By April McGreger

  It's getting hot out there. For April McGreger, high summer is canning season--time to put up the season's bounty for the cold months. In this edition of Farmer's Daughter, she tells how to make a delicious batch of blueberry preserves--and cornmeal pancakes to go with them. Read More

• Pizza party!

  How to turn your backyard into the best pizzeria in town 7

  Posted 5 Jun 2009 6:08 AM By April McGreger

  Want to improve on a warm summer evening outside? Throw an outdoor pizza party. Read More

• Bread winners

  Against the grain of industrial agriculture, truly local bread stages a comeback 1

  Posted 14 May 2009 6:02 AM By April McGreger

  Most bread sold in the United States relies on pre-fab flour from a few varieties of wheat grown on large Midwestern fields. But a new wave of bakers is seeking out old grain varieties and grinding their own. April McGreger spells out why that's good for our taste buds and the food system alike--and delivers a delicious recipe for quick bread from heirloom grain flour. Read More

• Springtime is peak time for naturally raised eggs—and bread puddings and meringues 1

  Posted 24 Mar 2009 12:09 PM By April McGreger

• When the season’s first edible weeds poke through, it’s time for gumbo z’herbes 8

  Posted 26 Feb 2009 11:45 AM By April McGreger

• Maintaining healthy wild-oyster beds isn’t quite as easy as oyster pie 1

  Posted 15 Jan 2009 3:45 PM By April McGreger

• A decadent chocolate cake for your sweetie, minus the animal products 12

  Posted 12 Feb 2009 1:27 PM By April McGreger

• Take the chill off the bad economy with a frugal, delicious vegetable soup 15

  Posted 29 Jan 2009 1:28 PM By April McGreger

• Sweet bites for the holiday season 1

  Posted 18 Dec 2008 12:44 PM By April McGreger

• Long forgotten, chestnuts are coming back with a vengeance, and make a delicious holiday pudding 5

  Posted 4 Dec 2008 12:04 PM By April McGreger

• Thanksgiving can reconnect families and revive traditions—like sweet potato rolls 15

  Posted 20 Nov 2008 11:15 AM By April McGreger

• When farmers and activists get together, food culture ferments like delicious sauerkraut 5

  Posted 6 Nov 2008 12:33 PM By April McGreger

• How to make a meal from your market basket 6

  Posted 23 Oct 2008 10:37 AM By April McGreger

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