Yields 4 Pint Jars

What you need:

2 pounds of peppers (we used yellow hot peppers)

1/2 cup of coarse sea salt

4 cups of water

1 cup of distilled vinegar

Red pepper flakes to taste or garlic

4 pint canning jars with lids and seals.


Slice peppers in rings leaving seeds. If you like your peppers less hot, take the seeds out, if using hot peppers. BUT remember to wear gloves and not to rub your skin, eyes or any other part of your body as the oils will sting!

Pour in water, salt, and vinegar into a sauce pan. … Read More


basilRead More

Help Pick our Instagram Winners! -
catepickens_6214 genesisanna_52914 lindsaywelsch_71314 insatiableindiana_71114
Our 2014 Instagram Photo Contest with Bloomingfoods has concluded! With over 300 entries from May 15- July 15,  we have chosen our 1st, 2nd and 3rd place winners, but we want our readers to get involved! You have to chose a 4th and 5th place winner from the photos below. You can vote as many times as you like and as often- Voting starts NOW and ends at 9pm Sunday August 3rd. All winners will be announced in our Fall issue coming out September 15th. All winners win a $75 Bloomingfood bag of goodies and to have their photos put on canvas and on display at Bloomingfoods!Read More


By Jennifer Rubenstein

“Bees do have a smell, you know, and if they don’t they should, for their fee are dusted with spices from a million flowers” – Ray Bradbury, Dandelion Wine

The gentle buzzing of the honey bee is all around during the season. Flying from one flower to a stalk of lavender and back to another flower and then onward to their bee colony where they will greet the Queen Bee. Honey bees are fascinating creates who provide us with one of the most ancient super foods and they are considered a symbol of sacred femininity. But did you also know:

bees-flyingBees have been producing honey for at least 150 million years.… Read More

Stinging Nettle Pesto with Oyster Mushrooms and Burdock With Summer Cooper – CookIN’ Gone Wild Indiana DNR -

DSC03776Summer Cooper has paired up in this CookIN’Gone Wild video to show us how to forage stinging nettle and oyster mushrooms.  Michelle Cain then prepares these foraged edibles in a stinging nettle pesto with oyster mushrooms and burdock- You can’t get more wild and native than this dish!

Watch NOW!