Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

In 1929, Charles Upson Clark (1875-1960), a history Professor at Columbia University carrying out bibliographic research on the early history of the Americas in the Vatican Library, came across a remarkable illustrated Latin manuscript entitled Libellus de Medicinalibus Indorum Herbis (Little Book of Indian Medicinal Herbs) completed in 1552. The manuscript now known as the Codex Cruz-Badianus (CCB) contained 185 illustrations (phytomorphs) of plants with text that described their medicinal uses. This manuscript spread new light on botanical and medicinal knowledge of the indigenous peoples of Mexico known today as the Nahuas or Aztecs. It was to have major repercussions on our knowledge of Aztec culture and the history of New Spain in the 16th century. CCB was produced at the Colegio of Imperial de Santa Cruz at Tlatelolco established in 1536 to train sons of the Aztec nobility for the clergy. The authors were two indigenous faculty members, Martin (Martinus in Latin) de la Cruz and Juan Badiano (Juannes Badianus in Latin) whose Spanish names were conferred upon their baptism. Martin de la Cruz was the Colegio’s indigenous doctor who gave instruction in medicine and Juan Badiano, a Latin teacher and former student translated the book into Latin. The herbal dedicated to the Viceroy Francisco de Mendoza was sent to Spain as a gift to King Carlos I soon after its completion in 1552. The original ended up in the Vatican Library until 1990 when John Paul II returned it to Mexico. In 1931, the Mayanist scholar, William Gates, and the biologist Emily Walcott Emmart became aware of the manuscript and independently translated it to English. In 2009, Martin Clayton, Luigi Guerrini, and Alejandro de Avila identified plants of the CCB based on Emmart’s book and a 17th century copy found in the Windsor library. Of the 185 phytomophs, Gates identified 85 on the generic level, Emmart 9, and Clayton et al. 126. However most of these identifications disagree. In the present work, 183 of 185 phytomorphs are systematically re-evaluated and identified on the generic, as well as specific level, along with their botanical descriptions, previous identifications, putative identification, distribution, names, and uses.

This book covers such plants with edible modified storage subterranean stems (corms, rhizomes, stem tubers) and unmodified subterranean stem stolons, above ground swollen stems and hypocotyls, storage roots (tap root, lateral roots, root tubers), and bulbs, that are eaten as conventional or functional food as vegetables and spices, as herbal teas, and may provide a source of food additive or neutraceuticals. This volume covers selected plant species with edible modified stems, roots and bulbs in the families Iridaceae, Lamiaceae, Marantaceae, Nelumbonaceae, Nyctaginaceae, Nymphaeaceae, Orchidaceae, Oxalidaceae, Piperaceae, Poaceae, Rubiaceae and Simaroubaceae. The edible species dealt with in this work include wild and underutilized crops and also common and widely grown ornamentals.To help in identification of the plant and edible parts coloured illustrations are included. As in the preceding ten volumes, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant parts and uses; plant botany; nutritive, medicinal and pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries.