Women's Heritage Journal

Mint Ice Cream

I am always looking for something fun to do with the abundance of mint in our garden and eggs from our chickens. This recipe happens to be quite...

Emma's tasty recipe comes from our Sourcebook. SERVES 4 TO 6 This savory galette is a summertime staple at my house. The filling uses homema...

SERVES 4 This recipe taken from our Sourcebook is great for breakfast, brunch, or dinner. If corncobs aren’t on hand to make the broth, you ...

SERVES 4 TO 6 Pot roast can sometimes get a bad rap for being dry and bland, but not this one. This pot roast is juicy, full of flavor, and ...

Find more recipes like this in our Sourcebook. This is the pie to make when stone fruit is in season. The taste of stone fruit baked into a past...

MAKES 4 PINTS OR 8 HALF-PINTS The persimmon is a unique fall fruit that is naturally both tangy and sweet. There are two main persimmon type...

MAKES 1 QUART With a little prep and a lot of patience, these fermented honey cranberries become the perfect addition to a holiday-inspired meal ...

MAKES 2 PINTS OR 4 HALF-PINTS Apples are a quintessential autumn fruit. They are easily available year-round, but nothing beats the taste of home...

Summer stone fruits make the best jam! Make sure to leave the skins on the fruit for added color, flavor, and ease. MAKES 4 PINTS OR 8 HALF-PINT...

MAKES ABOUT 1 (GENEROUS) CUP Homemade ricotta sounds pretty fancy, right? But it’s not complicated. All you need is milk, cream, sea salt, and l...

MAKES 1 HALF-GALLON I can’t resist making this quick country wine whenever elderberries are in season. Any berry will do if you don’t have access...

MAKES 1½ CUPS Over time, the juice in which preserved lemons have been sitting becomes a thick gel with a lot of citrus notes and a hint of salti...

MAKES ABOUT 4 CUPS Store-bought yogurt can be full of added sugars and preservatives. For this reason, I like to make my own homemade rich and cr...