Photo by Judith Hausman This basic shiitake mushroom saute pairs well with almost any carbohydrate. Another project at my farm garden is inoculating logs with shiitake mushroom spores for a crop of meaty mushrooms. Before the more Mediterranean vegetables come in around here, earthy shiitake mushrooms are a treat with all the other early vegetables. […]
The light, crispy shell and delicious combination of sun-dried tomatoes, red onion and chicken make this calzone recipe a crowd pleaser.
Every year, around the summer solstice and over Father’s Day weekend, we take a break from weeding, watering, harvesting and preserving to head to the Midwest Renewable Energy and Sustainable Living Fair in Custer, Wis.—the largest in the world that draws tens of thousands of people from all over the country.
Here’s a basic law of food preservation that we too often forget in our family: Frozen zucchini is not red wine. Translation: Preserve what you need, eat it up over the course of the year, and start fresh the next season—especially when you freeze your garden bounty like we primarily do.
Eating farmsteadtarian is about being on a first-name basis with your farmer, so we couldn’t pass up an opportunity to tour an almond farm—one of the 5,300 that supply the farmer-owned Blue Diamond Cooperative with these super-nutritious, versatile and easy-to-cook-with nuts.