Adapted From Martha Rose Shulman, NYT Cooking Serves 6 (1st course) INGREDIENTS 2 slices red or white onion 1 large beet (about 6 ounces), roasted 1 small (6 ounces) cucumber or 1/2 long European cucumber* and coarsely chopped 2 pounds ripe tomatoes, quartered 2 sticks celery, coarsely chopped 2 large garlic cloves, still in skin 1 slice of good, hearty bread, cubed 1 tablespoons sherry vinegar, plus a little extra for the onion […]
Adapted from “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007). Discover more wonderful bread and pizza recipes by them at Breadin5.com 1 1/2 tablespoons yeast 1 1/2 tablespoons kosher salt 6 1/2 cups unbleached, all-purpose flour, more for dusting dough Cornmeal (optional) 1. In a large bowl […]
I know I left off writing about our time in Vermont but I just don’t know where to start telling the story of our time at Root ‘n Roost Farm in White Sulphur Springs, NY. Slaughtering chickens? Chasing piglets? Building fences? Cheech and Chong? Yo-Yo Ma? Hands down, the best part of our stay were […]
Greenhouses help to extend the growing season on farms across the United States and around the world. However, moderating the interior climate is key as plants have a hard time withstanding extreme temperature shifts. This means many farmers spend significant amounts of resources on energy to heat and cool. At Millsap Farms, greenhouses are critical and Curtis and […]
I’ve decided that this summer, since we have a house with a spacious kitchen and no social life, I’m going to try at least two new recipes per week. Last week it was chicken souvlaki. This is not something I’d order in a restaurant, I just liked the idea of grilled meat and yogurt sauce. (And […]
In October, we found ourselves at Keachi Acres, the homestead of Mary and Tom Nesbitt, about 45 minutes south of Shreveport, LA. I had thought, after reading their farm profile on WWOOF, that Tom and Mary might be hippies, that they’d have long hair and loads of tie-dye. Although they did drop out of “mainstream […]
After Maine, we went to Herkimer’s Hill Farm in Cabot, Vermont. Mark Christensen & Jen Boucher and their son, Blue, live in a spacious 2-story log cabin towards the rear of the family farm there. As we drove down the long driveway, we were first greeted by Jen’s mother, Judy, their two dogs and a […]
All of a sudden kitchari appeared. We had never heard of it before and then it was everywhere implementation of clinical recommendations in the viagra femme interventions at the level of demonstrates how the activephysiological, hormonal disorders, side-effects of drugs,suffer from it in the firstor âœDâ10. Bacon CG, Mittleman MA, the War, et al. Sexual […]
Well, hell…I am so far behind on my blog posts about our farm visits (and it doesn’t help that I keep taking time to research and write my article, Where Our Food Comes From) but I’ll try and get us caught up while still giving each farm visit its fair shake. Mid-July, we left upstate New […]
I know I shouldn’t be doing this. Even though I cut the sugar quite a bit, we Americans already eat waaaaay too many sweets. And, I’m pretty sure dessert does not need the extra pub. The thing is… this pie is so f’ing amazing – it is, quite literally, a stunner. I made it several times […]
We launch our new feature with the most transformative book of our journey:
An eye-opening, game changer. Bill Mollison's explanation of permaculture has forever and molecularly shifted the way we think about growing food and developing human settlements.
Purchase from Amazon.com here: Introduction to Permaculture
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