Just received this message from Krista Rome of the Backyard Beans and Grains Project (BBGP). She’s offering some great opportunities for gardeners, farmers, and others to learn to harvest and thresh local grains and beans:
Never poached an egg before? Have you tried, but had trouble keeping the egg from turning into a lacy mess?
With the right technique and a little practice, it’s easier than you think. Continue Reading
Warm biscuits fresh out of the oven and dripping with melting butter–what a luxurious way to start a Sunday brunch!
Biscuits are quick and easy to make if you get the ingredients in the right proportions. Stir everything together, drop on a baking sheet, and bake for less than 15 minutes. It’s a perfect last minute option. Continue Reading
Many people were involved in creating this recipe (read about it here), and it turned out to be one of the best locavore recipes yet. Exotic looking and richly flavored garlic scapes provide the green herb for this pesto (instead of basil), and light and delicate hazelnut oil provides a robust support with a flavor strikingly different than the more commonly used olive oil.
Creating a new recipe is rarely a solo process. Today’s recipe for an amazing pesto is a case in point. Here’s how it came about. Continue Reading
Is there anything like the taste of the first deep red strawberries of the year? Sweet-tart and juicy, local strawberries ripened on the plant before picking are a perfect example of the advantages of eating local foods. Berries shipped in from California and elsewhere and ripened in a box are just not the same quality.
Deep red color and fruity fragrance add to the sensory pleasures of this early local berry. This recipe takes advantage of all your favorite features of strawberries to celebrate their peak season. Continue Reading
When you first begin transitioning toward eating as a locavore (a person who eats only locally grown food as much as possible), you may experience sticker shock. Local food, especially organic, can be more expensive than its imported grocery store counterparts. There are ways, though, to stay within a food budget and still eat mostly local. Here are some ideas I’ve found helpful. Continue Reading
I’ve been creating locavore recipes on this web site for nearly two-and-a-half years now. This is the 138th recipe I’ve posted. I think I can honestly say this is one of the top three best in terms of flavor. Since I first prepared this salad, we’ve been having it at least once, and sometimes twice, a week. It’s taste is addictive! Continue Reading
Rising cost of living is sending many of us into our yards to plant vegetable gardens, fruit trees, and berry bushes and grow some of our own food. Oh, all right, I admit it. Some of us just like to be out there regardless of what’s happening with the economy. Nevertheless, there seems to be a rising interest in home grown food.
Gardening classes are burgeoning, garden clubs or networks are springing up, and people are even learning to can, pickle, cellar, ferment, salt, smoke, or somehow preserve food for when it’s out of season. Continue Reading
I’ve been concerned lately about information comparing the food results of different farming methods. What is actually said may be accurate, but the stories can be seriously misleading because of what’s omitted, or the way terms are used. Continue Reading
Roast Beef Hash is a classic way to stretch a little leftover roast beef into a hearty dish suitable for breakfast, lunch, or dinner. Quick and easy to fix, it can also be a one-dish meal. Continue Reading