We love beets. Although we’ve harvested harvested by the bucketful, ours don’t store well in our basement during the winter so we turn them into beet burgers (a recipe featured in our book Farmstead Chef) and our new favorite, baked beet chips.
Today gifts us with a great reason to talk pantry: It’s National Cookie Day! As we head into the season of holiday cooking, take some time to prepare your pantry before igniting those baking engines.
Fresh, seasonal ingredients can be turned into a gourmet feast, especially on your farmstead.
Sometimes small changes make a big difference. Case in point: apple pie.
Chef Keith Schockling knows the secret ingredient when sourcing fish: Listen to the fishermen.
Is your countertop, final CSA box of produce or farmers’ market piled high with butternut squash? Perfect.
Start thinking of your farm as a set of concentric circles, all with their own purpose and function, and you’re on your way to success in permaculture design.
There’s no better place on Earth to learn about—and sample!—fudge than on Mackinac Island. If you arrive during the Fudge Festival, all the better.
Every August, Mackinac Island, Mich., hosts a Fudge Festival to celebrate one of the many treats nearly all its visitors taste, if not also leave the island with.
Our October here in Wisconsin has felt like one long, lingering last burst of summer—no frost yet and the sunny daytime temperatures keep hitting 80 degrees F.
