Wisconsin farmer Erin Sneider is on a mission to get more perennial, native fruits—the currant, in particular—back in vogue and onto our plates.
Thanks to the heat waves across country, including our part of southwestern Wisconsin, we’re digging up our beautiful Norland Red potatoes today to celebrate Independence Day from both a local-food and renewable-energy perspective.
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. […]
What do you do when the connection with greens grows dull? The advice we get for marriage can also apply to the garden harvest: Spice things up a bit. Only in this case, we’re talking hot peppers.