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.
A savory muffin of shredded butternut squash and buttermilk-soaked oats for a whole grain treat. Easily customizable with cheese or ham, and delicious with soup or stew.…Continue
Chicken, leeks, and herbed cream cheese on a tender roasted sweet potato pizza crust.
The recipe is…Continue
Added by Kirsten Madaus on October 12, 2013 at 1:30pm — No Comments
This is a yummy pizza inspired by an apple my mom brought me and some neat cheese I picked up at Costco. Paired with some caramelized onions and crispy bacon from the freezer, it's a delicious fall pizza.
Added by Kirsten Madaus on October 5, 2013 at 12:30pm — No Comments
A savory late summer or early fall supper of roasted cubes of simply seasoned winter squash, topped with corn and optional bits of smoked sausage.
Kohlrabi isn't just for sushi any more (you're thinking, wait, what?).
I shaved the bulb and sautéed the greens for two pizzas: pancetta, kohlrabi, caramelized onions and Manchego for the meat eaters, and pesto, kohlrabi, caramelized onions, dates and goat cheese for the vegetarians.
You can find the recipe here.…Continue
Added by Kirsten Madaus on September 21, 2013 at 10:30am — No Comments
I'm fortunate to have resourceful farmers running my CSA. Last fall they gleaned pears from the unloved, unmanaged city trees and shared them with us. I made pear butter using FarmGirl Fare's recipe, then used that pear butter to make waffles.
Added by Kirsten Madaus on September 10, 2013 at 9:30am — No Comments
I think vegetables get a bad rap in the appetizer category, and I'm trying to change that, one bite at a time. Here's my latest effort:
You can find the recipe…Continue
For HOMEGROWN types, shopping at the farmers market is a given, right? It’s simple: support local farmers, get fresh produce. But for others, it’s not that obvious.
Last weekend I took two of my friends from Northeastern University to the SoWA Open Market here in Boston, which includes a farmers market, as well as food trucks and artisan vendors. We picked up some of the usual suspects: squash, tomatoes, corn, peppers, eggplant,…Continue
This sauce lets the beauty of a freshly picked tomato, grown for flavor, not ability to travel, shine through. It's easy to make--if you're a ninja you probably don't even need a cutting board--and keeps your kitchen cool to boot.…Continue
Over the weekend, we acquired a 2 year old Boer/Pygmy Whether named Houdini. He is stubborn and tries to get out the gate, but extremely friendly and will follow you around like a dog :) All of the 5 older hens seem to be laying now, and the 4 younger gals should be large enough to start getting acquainted with them in a few weeks!
I'm taking a break from the last of the barn painting... Scorching 89 degrees, but thankfully I'm working on the shaded north side/rear.