This is a winner. Tart, sweet, savory, chewy, and sour. All at the same time. Will wonders never cease?
Cranberry Apple Chutney
Adapted from a few sources
Makes about two pints for about $5
Full recipe at Local Me.
The first-ever HOMEGROWN Fair was a huge success! A hearty thank you to all who shared photos, videos, recipes, stories and skills over the past month. What a year you’ve all had – and how wonderful it is to share in your accomplishments and learn something new from each submission. The Fair was a…Continue
I'm in love with sunchokes. I just came up with a recipe for a side dish that pairs their whispered nutty flavor with the licorice nip of fennel, and the smack of apple. I'm thinking I'll remake this for a unique Thanksgiving side.
Greetings! I recently made a dynamite soup with buttercup squash (recipe here). I definitely struggled with peeling its really tough skin. Any recommendations?
I've spent the year trying to eat as locally as possible (blog: Local Me). I read about sweet potato enchiladas in Farmer John's cookbook. My recipe goes in a different direction, especially with the spices.
Sweet Potato Enchiladas
10 corn tortillas
3-4 sweet potatoes, prepared for mashing (baked in oven, stove or microwave)
2-3 tablespoons of butter
1 onion, diced
Added by Jay Geneske on November 7, 2011 at 9:14am — No Comments
On Saturday October 29th, I along with other weather-hardy Farm Aid staffers, traveled through rain, wind, snow, and hail to New York City to Occupy Against Big Food.
Added by Caroline Malcolm on October 31, 2011 at 11:30am — No Comments
Hi folks! Yesterday we posted about our first-ever HOMEGROWN Fair. We're looking for your submissions (new or old posts) to be included in the healthy competition for a few great HOMEGROWN prizes! Just post a member blog with the title "HOMEGROWN Fair Submission," or edit the title of an older post from this year to be included (be sure to change the post time and date…Continue
Added by HOMEGROWN.org on October 27, 2011 at 3:00pm — No Comments
Cross-posted on Local Me.
Autumn rustles through the maples of Manhattan, sweeping away the tomatoes, corn, zucchinis, and berries of our Indian summer. I focused on the hearty, auburn, and waxy season-transition vegetables at my farmers' market class last weekend. Indeed, this is the time for roasting, stewing, and…Continue
Cross-posted from Local Me.
No local food journey would be complete without preserving the harvest. Freezing, drying, pickling, and...canning. I grew up with dusty glass jars shelved like aged books below the basement steps, each lid personally labeled by my mom or an aunt.
I recently ordered canning equipment through Amazon.com and set aside time on a Saturday to can…
In between water sports and downhill skiing, I get my outdoors fix with some crisp, scenic hikes during the fall season. As the leaves turn and the air cools, it’s the perfect time of year to lace up those boots, fill a daypack and hit the trails!
Added by Caroline Malcolm on September 29, 2011 at 3:30pm — No Comments
While I do try to think locally when I shop for food, clothing, and entertainment, factors like price, convenience, and quality always rear their heads as I approach the cash register. I sometimes feel guilt when I buy strawberries from California in the winter, or when I purchase organic arugula at a local store, instead of hitting up the neighborhood Farmers’ Market. But more often than not, the largest portion of my day-to-day purchases are local and/or sustainably produced goods. I…Continue
As the summer winds down (nooooooooo!), my herb garden is overflowing and in need of some trimming. I can't bear to compost all of the lovely flavor that's been growing, so here's my solution. I chose to combine thyme, rosemary and sage for a handy store of herb butter to smear on a whole chicken for roasting. Come January, February and March, won't it be nice to revisit summer…Continue
Added by Cornelia on August 26, 2011 at 10:57am — No Comments
Students returning to campus at the University of Tennessee in Knoxville will have a fitting alternative to the usual fast-food destinations. Their classmates in the organic crop production program are serving up a fresh market with food and entertainment planned through mid-October.
Students can shop the UT Market without having to…
Added by Flour Sack Mama on August 13, 2011 at 4:48pm — No Comments
Roasted beet salad, fresh local spinach and scallions sound like menu details from an upscale restaurant. They're what's new this spring at the cafeteria of Takoma Regional Hospital in Greeneville, Tennessee. Chef Mary Goldman is excited to include some fresh, local produce for the first time this…Continue
Added by Flour Sack Mama on May 31, 2011 at 9:16pm — No Comments