Blog:
Big Valley Ranch -
Tuesday November 01, 2011 - By Desiree
Nov 1, 2011
With
winter coming on we will still do what growing we can. We still have a few
carrots in the ground and the Swiss Chard after being divided is coming on
strong. The rhubarb has done well all the year and needs to be divided...
Blog:
Spices and Herbs by Elaynn -
Thursday October 20, 2011 - By Elaynn
Chances are you’ve got a big bottle of vinegar in your pantry right now that you only use it as a condiment. Prized for thousands of years, this fermented liquid was discovered by accident when products like wine, beer, and cider...
Blog:
Spices and Herbs by Elaynn -
Tuesday May 17, 2011 - By Elaynn
Where do you put your herbs that you use for cooking? Near the stove or in a spice rack up on the wall. Right? That's the worst place to put them. Here's why. When herbs are near heat, their volatile oils dry out. So therefore you end up...
Blog:
Williamsburg Farmers Market -
Thursday May 12, 2011 - By WFM
Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on May 7, 2011.
INGREDIENTS:
VEGETABLE SALAD:
1/2 Lb Oyster Mushrooms
1 Bunch (approx. 12 stalks) Asparagus
1...
Blog:
Spices and Herbs by Elaynn -
Thursday April 14, 2011 - By Elaynn
As well as avoiding the foods that I mentioned in my blog of yesturday re: ARTHRITIS FLAREUPS this is something else to try:
1 /8 cup of apple cider vinegar
1 -2 tablespoons of honey
8 oz glass of water
mix thoughly the honey and...
Blog:
Rainbow Ranch Farms -
Thursday December 30, 2010 - By Poly
Natural Denture Cleaners
By H.C. Hisel , eHow Contributor
Natural denture cleaners aren't only more healthy, they're also much cheaper. These natural cleaners can be made with common household...
Blog:
Kelvin Grove Farm -
Sunday September 26, 2010 - By Smiokey Joe
This is a quick one. A bushel of hard pears and little time. Make pear and rum pickles! Absolutely delicious alone or over vanilla ice cream.
Peam and Rum Pickles
4 quarts cider vinegar
4 lbs sugar
Simmer to disslove sugar...
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:
Hoosierfarm -
Sunday July 18, 2010 - By Shirley
I made 14 pints of bread & butter pickles yesterday. Having so many cucumbers from just one vine, I had to do something with them besides eating them straight from the garden, giving them away.
Bountiful harvest of cucumbers.
Blog:
So Succulent Gardens -
Wednesday July 07, 2010 - By Blossomfarm
Some home gardeners already use vinegar as a herbicide, and some garden stores sell vinegar pesticides. But no one has tested it scientifically until now.
Agricultural Research Service scientists offer the first scientific evidence that it may be a potent...
Blog:
Pleasant Valley Farm -
Thursday May 20, 2010 - By Emily
Only 9 more days until we reopen for the year! I'm excited and overwhelmed all at the same time. I'm glad I was able to take 2 more days away from my day job next week, because as it is I put in almost a full day every evening after I get home....
Blog:
Pleasant Valley Farm -
Sunday May 02, 2010 - By Emily
I'll be watching the mail carefully, as we've got some exciting packages scheduled to arrive this week! If all goes according to plan, I'll have my new vinegar bottles and herb jars delivered tomorrow. I've got a new batch of Blueberry-Basil Vinegar to...
Blog:
Pleasant Valley Farm -
Tuesday February 09, 2010 - By Emily
I'm finally in the process of making vinegar. One of my Christmas presents was a vinegar cask, a large, pear shaped container with a spigot on the bottom. It is used to ferment the vinegar, with the final product being heavier and sinking to the...
Blog:
The Community Exchange -
Thursday October 08, 2009 - By Dee Berry
Hard freezes this week have flattened the garden, and the scramble is on to get everything in before first snows.
We had a great year at the Northport Saturday Market and looking forward to next year!
Bottled white wine vinegar mother culture this...
Blog:
The Community Exchange -
Thursday July 30, 2009 - By Dee Berry
Wow! The garden certainly liked the thunder storms we've had for the past two weeks...
Garlic is in, cleaned and sorted.
The sunflowers are humungeous!
Lots of pickle cucumbers.
Almost time for fried green tomatoes!
Hope you're...
Blog:
So Succulent Gardens -
Saturday May 30, 2009 - By Blossomfarm
We harvest our herbs at the peak of freshness and infuse in white wine champagne stock vinegar. Our Herbes de Provence Champagne Vinegar changes with the growing season, Tarragon, basil, lavender, chive, fennel, thyme, bay leaves, lemon thyme, and garden...
Blog:
The Community Exchange -
Sunday February 01, 2009 - By Dee Berry
We're pouring and labeling vinegar jars right now.
The call for white/neutral vinegar seems to be at a rate of 3 white to 1 red - so this time we have kept more of our white vinegar starter to have plenty available in 3 about months.
So if you...
Blog:
The Community Exchange -
Sunday January 18, 2009 - By Dee Berry
We expect to have our next batch of Neutral / White vinegar starter to be available around the first of Feburary 2009.
You can be put on a Product Waiting List and will be notified by Local Harvest as soon as it come back in stock.
Thanks for...
Blog:
The Community Exchange -
Sunday January 18, 2009 - By Dee Berry
Making vinegar could be considered a labor of love - or a lesson in patience! >:)
In our case, we start with making the wine. This takes anywhere from 6 months to a year because we don't use any additives or chemicals to rush the...
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