At our farm and bed-and-breakfast, we offer a tasting tour of our gardens, allowing guests to nibble on pea tendrils, fresh strawberries or lemon balm as we walk. However, when the roles are flipped and we become the travelers, we never pass up the chance to become culinary tourists, as well.
If you grow jalapeño peppers and you’re wondering what to do with them all this summer, there’s nothing like transforming your bumper crop into a gourmet appetizer.
Most of us just watch the Super Bowl for the commercials, throw some joke comments around and move on to the guacamole bowl. Others, like Marji Guyler-Alaniz, see much more and draw inspiration for food-system change.
While permaculture may be a buzz word in sustainable-agriculture circles, most of the discussion focuses on garden planning and growing, not taking the concept all the way to the plate.
Have an excess of onions, garlic, shallots and leeks? Make sure none go to waste with these tips for storing, preserving and using your favorite alliums.
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.