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.
This is just summer in a pie crust to me, though I also like it after football season starts when I can make team color food.
Find the recipe here!…Continue
We've been so busy lately with coop building and other projects around the place, we neglected our garden for a few weeks. It has become over-run with crabgrass and other miscellaneous uselessness. (Fortunately, though, the veggie plants are still doing very well regardless!) Turning a horse pasture into a field of herbs and vegetables is turning out to be extremely tricky with our limited available equipment and resources...
Here is a taste of what we started with (other half of…Continue
Added by Carrie Seal-Stahl on June 20, 2013 at 3:36pm — No Comments
Added by Kirsten Madaus on June 17, 2013 at 2:46pm — No Comments
It's Saturday night, and the thunder is rolling into town. Crackling outside the open bedroom window, the claps sounding as if they are over the lake. The breezy air has finally cooled, and the drops are just starting to settle on the pavement below. Miss N is making magic in the kitchen downstairs. The whir of the Kitchen Aid and clanking of pans will yield homemade ice cream sandwiches by the end of the night. And yet, it feels quiet. Quiet in my head and in my heart. Calm.…Continue
The mission of ENFB is to alleviate hunger in USDA Food Desert Districts across America by soliciting, collecting, hydroponically growing, and packaging food for distribution through a network of agencies and programs, as well as provide opportunities for partial self-sufficiency and financial sustainability provided by a unique collaboration of a Food Bank, a Farmers Market and a Hydroponic Facility all under one roof, supporting each other, managed by a new farm family, decreasing the…Continue
There are constant hurdles to overcome when you are growing your farm. Whether you are just starting out, or you have been farming for a while, there is always some sort of issue. The best thing you can do for yourself and your business is to stay positive, work things through, adapt, act, and survive. This farm podcast episode travels to Oregon to speak with a farmer about some of those obstacles and the clever ways she has found to overcome them.
Added by John Suscovich on March 18, 2013 at 8:02pm — No Comments
There are times in life that you need to stop and smell the roses. It is important whether you are running a small business, or you just generally lead a busy life. It is important to take stock of why you are working so hard, and to appreciate your accomplishments.
I often find it is in these moments of reflection that good things happen. I firmly believe that the harder you work, the luckier you get (not my saying, but I'll borrow it). While it is good practice…Continue
Added by John Suscovich on March 12, 2013 at 8:52am — No Comments
Added by John Suscovich on March 5, 2013 at 9:00am — No Comments
Added by John Suscovich on February 14, 2013 at 10:00am — No Comments
This is the very first episode of the Growing Farms Podcast. You may have caught the…Continue
Added by John Suscovich on February 12, 2013 at 7:00pm — No Comments
Living The Good Life
Walking in the footsteps of Scott & Helen Nearing
Greg Joly and Mary Diaz purchased a piece of land in Jamaica Vermont and hand built a homestead. Following in the footsteps of Scott and Helen Nearing who in 1932 left New York City to establish a homestead in Jamaica Vermont. There experiment in living the simple life, building…
Added by Bruce Weaver on September 27, 2012 at 5:26pm — No Comments
Added by Flour Sack Mama on June 30, 2012 at 1:14pm — No Comments