Add a touch of elegance to your tired mashed potatoes by adding celery root.
Preserve your pumpkin harvest in a new way and enjoy it year-round with this brightly colored pickle.
Don’t throw out that watermelon rind just yet. Use it for this snack that’s spicy, sweet and tart.
Savor this kale salad from the Esalen Institute using local (if not your own) fresh greens until you get an opportunity to visit Esalen yourself one day.
The early warm weather this May gifted our farm with a more-bountiful-than-usual rhubarb patch. Having already worked through our usual rhubarb repertoire of muffins and coffeecakes on our B&B guests, we took this tangy, red springtime garden treat to new levels this weekend by whipping out the fryer.
As more Americans discover they’re either allergic to cow’s milk or are lactose intolerant, research also suggests that enzyme- and probiotic-rich kefir and yogurt are essential to digestive health.
Many vegetable-pickling recipes call for "pickling spice.” You can buy this in the grocery store, but you can also make it yourself.
Maximize your garden’s health and flavor benefits by combining your vegetables in a soup garnished with homemade pesto.
Use this bright, tangy pesto on crostini, in your favorite chicken pesto recipe, or as a dressing for salads or steamed vegetables.
Don’t let any of your spring garden (and coop) bounty go to waste. Combine the season’s ingredients in this savory pie.
As many of you know, record temperatures were set across many parts of the United States this March, evidence of a changing environment. We’re adapting on our farm, Inn Serendipity, by producing more renewable energy and savoring fresh food from our gardens more months of the year.
Good news: You don’t need sour cream or cream cheese to create a creamy dip.
