Blog:
Bountiful Blessings Farm Produce -
Friday February 10, 2012 - By Jeff
Another running gear is painted. My buddy, Rick Wilkening and I got the running gear ready to go. So today we got it painted. It didn't take too long, but of course we had to wait for the paint to dry before we could put the wheels back on. While we were...
Blog:
Morgan Botanicals -
Tuesday January 17, 2012 - By Jessica
"One may live without bread, not without roses."
The rose hip, or rose haw, is the fruit of the rose plant, and typically is red or orangeish, but ranges from dark purple to
black in some species. Rose hips...
Blog:
Good Season'n With Herb'n Renewal -
Saturday January 14, 2012 - By Karin
As a child, I would have been thrilled to wake up and see that there was no school and the hills had snow on them. I could spend the day sledding and then come in to the house and find that my mom had opened a can of soup, heated it and that sure helped warm...
Blog:
Kelvin Grove Farm -
Monday June 27, 2011 - By Smiokey Joe
We planted late, but the radishes did great. So what do we do with them? They're great in salads, great dipped in salt with good beer on the side. They're great sliced and baked in a little olive oil and salt till the edges begin to brown....
Blog:
Cookus Interruptus -
Friday March 18, 2011 - By Cynthia
(The new neighbor) Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version
and one that includes ham. The cumin + dill marry well with peas. Try
it. You'll see. Watch video and...
Blog:
Cookus Interruptus -
Thursday February 24, 2011 - By Cynthia
(Cynthia answers the call) Taking the time to allow land and sea
vegetables to infuse a soup stock with their nutrients creates a
powerful soup. The probiotics in the miso make it easy to digest too. For printable recipe or to watch the video, ...
Blog:
Christopher Ranch -
Monday January 10, 2011 - By Justin
Happy (cough, cough, sneeze, sneeze) New Year! Seems cold season is upon us, my dears, and whether you believe garlic has the power to stifle a cold or not, it certainly won’t hurt, especially when it’s teamed with chicken soup. There are studies that say both...
Blog:
Morgan Botanicals -
Thursday January 06, 2011 - By Jessica
Humans have been eating seaweed for ever. Many early communities
lived close to the shore because the seas offered a constant and
dependable food source. Neolithic communities in Britain for example
clustered around coastal lands where rich and diverse...
Blog:
Morgan Botanicals -
Saturday December 04, 2010 - By Jessica
This soup is especially useful during the transition from autumn to winter and during the flu season to prevent getting sick. Check out this soup! It is loaded with adaptogens which are remarkable natural substances that help the body adapt to stress, support...
Blog:
The Farm Report from Turkey Hill -
Friday November 05, 2010 - By Farmer Herman
On the first cool day for our five star crew, I wanted something special for them at lunch. We have been eating new potatoes for weeks as I had gotten a half bushel from our neighbors. Lotta taters. This recipe is really fast because it uses leftovers. We...
Blog:
Williamsburg Farmers Market -
Wednesday September 22, 2010 - By WFM
Caramelized Apple and Basil Soup
Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.
Ingredients:
2 lbs. fresh apples, peeled & diced ...
Blog:
Catbird Griddle -
Tuesday July 13, 2010 - By Catbird
I
had planned to write July's food scavenger column about wild black
raspberries, river mint, and pineapple weed (western NY's version of
chamomile)--all currently ripe on roadsides and sun-dappled riverbanks
all around us. But then I realized I was...
Blog:
At Home in Nature -
Tuesday May 18, 2010 - By Mary
What to do with those delicious violets? Try soup and salad!
Violet Pineapple Soup
Recipe from Valentine Floral Creations, 2009. http://www.valentine.gr
Serves 6
Ingredients
...
Blog:
At Home in Nature -
Thursday May 13, 2010 - By Mary
The thistle is an ancient Celtic symbol of nobility of character as well as of birth, for the wounding or provocation of a thistle yields punishment. For this reason the thistle is the symbol of the Order of the Thistle, a high chivalric order of Scotland -...
Blog:
At Home in Nature -
Sunday May 09, 2010 - By Mary
Dandelion Blossom Syrup
Recipe from Prodigal Garden. http://www.prodigalgardens.info
Makes just over 1 pint (2 cups)
Ingredients
1 quart (4 cups) dandelion flowers
1 quart (4 cups) water ...
Blog:
At Home in Nature -
Sunday May 09, 2010 - By Mary
Raw Cattail Soup
Recipe modified from Steve Brill. http://www.wildmanstevebrill.com
Serves 6
Ingredients
2 1/2 cups almonds
10 cups water, or as needed
2 cups thinly sliced cattail shoots...
Blog:
Cookus Interruptus -
Thursday April 22, 2010 - By Cynthia
Did you know you can make an awesome creamed soup by using rolled oats instead of dairy? Well it’s true. With some vegetable stock, dill, cumin, a touch of lemon and fresh local asparagus you will have the perfect springtime tonic. Plus, Jane...
Blog:
The Farm Report from Turkey Hill -
Tuesday March 09, 2010 - By Farmer Herman
Split
Pea Soup with Chard Adapted
from Vegetable Soups by Deborah Madison
2 cups
yellow split peas, rinsed and soaked for at least 1 hour
2 bay
leaves
3 cloves
salt and
pepper
4
tablespoons of butter
1...
Blog:
Good Season'n With Herb'n Renewal -
Thursday January 07, 2010 - By Karin
It's been snowing all day and now the wind is really starting to pick up. Darn glad we're inside where it is warm, sort of! But, to help take the chill off of these old bones I decided to bake some bread. Somehow that led to a kettle of...
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