My family raises Kunekune pigs on our farm in Palmyra, Virginia. www.midvalefarm.com
Midvale Farm raises Kunekune Pigs because of ever increasing interest in this Pig for quality meat and fat. The current trend among chefs includes the use of the whole hog and that includes the fat. We offer our pigs a variety of ORGANIC/NON-GMO feeds which include, but are not limited to, pasture grass, hay, fodder, limited fruits and…Continue
Added by Taylor Anderson on November 16, 2016 at 10:11am — No Comments
It pains me to see folks piling their spent tomato plants, laden with green tomatoes, at the curb for yard waste pick up. I'm glad to participate in this round up of…Continue
Added by Kirsten Madaus on October 21, 2015 at 1:32pm — No Comments
That glorious eggplant shown in the first photo got me ruminating--if all you know how to do with an eggplant is to make Eggplant Parmesan, what do you do when you get several each week, every week, in midsummer? With that in mind I reached out to my fellow food…Continue
Added by Kirsten Madaus on August 4, 2015 at 7:00am — No Comments
My title should be no surprise to anyone who eats seasonally. It seems with the exception of strawberries, radishes, and garlic that Spring means green foods.…Continue
Added by Kirsten Madaus on May 31, 2015 at 4:30pm — No Comments
It's funny how the internet can affect your behavior (and not the grand time suck that my FB page sometimes is--I start sharing new recipes and lose hours). No, I'm talking about how I can be exposed to a new…Continue
Added by Kirsten Madaus on May 17, 2015 at 9:19pm — No Comments
In recent years, shipping containers have seen many second-hand applications. As almost ideal sustainable building resource, they have been modified into, office spaces, vacation homes, condos, and even bars and public libraries. Their corrugated steel construction makes them rugged, able to withstand vertical and horizontal forces, and their design makes them easy to stack one onto another or interlock at 90 degrees. All these characteristics make them ideal for…Continue
Added by Sophie Andersen on March 22, 2015 at 2:25pm — No Comments
Making Apple Cider with a homemade press.
What's the difference between Apple Juice and Apple Cider?
Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment .... Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer.
Last of the Aronia Berry. Using a food dryer to store some more superfood!
Added by Bruce Weaver on October 16, 2014 at 2:16pm — No Comments
Whats it mean to be a locavore?
Added by Bruce Weaver on October 1, 2014 at 1:31am — No Comments
Its harvest time and our friends just purchased a small farm that just so happens to have two Aronia Berry Plants that are quite prolific at this time. What's Aronia Berry. Well its one of the new Superfoods and instead of coming from some far off country it grows in the U.S. So as part of my Farm to Kitchen Series - I decided to make some Glam Jam. Enjoy.
Added by Bruce Weaver on September 4, 2014 at 10:00am — No Comments
Following the Foodlist from the Lexicon of Sustainability. One that stands out for me is Locavore. Watch the video and find out more about what a Locavore is.
Added by Bruce Weaver on September 4, 2014 at 2:12am — No Comments
As I wind down the stores of veggies I'd put up last Fall, when the weekly CSA farm share delivery was a routine--not like I'm desperately anticipating these days--I had extra carrots. Crazy, right? When we eat them with dips, in tacos and meatloaf and burgers and stew . . . and the sweet farm carrot tops are a particular favorite of Crystal the composting guinea pig.
However, excess I had, so excess I put up--by finely shredding then freezing. And over the winter, we got to enjoy…Continue
Great hearing Wendell Berry's wisdom set to a great video compilation.
Added by Bruce Weaver on January 17, 2014 at 5:08pm — No Comments
My normal tendency, in just about everything I've ever done, is to jump right in, feet first and just start. No questions asked... just get the ball rolling, get on top of it and try not to fall off. As crazy as that sounds, this method has helped me accomplish a lot of things in my life. Things I would have never done had I thought it through. I was a Marine, for example, when I was 18... I'd never do that now! Mostly because I'm older and I get tired quicker and the thought of people…Continue
It's crazy for me, a US American ;) to be sharing a recipe for Poutine. But I'm doing it anyway, because it's a fun use of one of our Thanksgiving leftover orphans--gravy.
Always seem to have a bit of gravy leftover, and this is a wonderful way to enjoy it. Especially good if you get to visit the cows providing your squeaky cheese curds!…
In my world Grandmas rock the French toast. Even though I'm not a grandma yet (shudder to think! My kids are teens!) I'm making my own mark on the breakfast staple with this dish.
Using put up roasted sugar pie pumpkin and ever-present eggnog, it's a rich treat for a…Continue
I've been in love with farming since 2008, when I started hanging out with Loran Shallenberger, a great guy and a very talented farmer who was living near the base of Sugarloaf mountain at the time. I started helping Loran, who had just begun his own farm project called North Comus Acres on a rented piece of farmland. Loran raised hogs, chickens and grew vegetables, and we became good friends. I helped Loran, alongside my daughter Amber, who was 7 or 8 at the time for the better part of 2…Continue
I'm gathering recipes that are fast and easy to make for dinner once I pick up the farm share. Because I'm lacking in clever wordsmithing skills today, I'm calling it Fast From the Farm Share. Here's the first official installment.
A quick vegetarian stew of sautéed zucchini and yellow squash with mustard greens and chick peas in a prepared masala sauce.…Continue
Added by Kirsten Madaus on October 25, 2013 at 1:12pm — No Comments
One of the prettiest things I've done with a sugar pie pumpkin from my CSA farm share is this dish. Creamy macaroni and cheese with bits of Italian sausage baked in a pumpkin from the new cookbook MELT: The Art of Macaroni and Cheese by Stephanie Stiavetti and Garrett McCord.