These wee onions are often thought of a garnish rather than a staple. Bring them to the forefront of your meal with these two, simple preparations.
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Here at the River Road Farm, our final weeks of fieldwork are full of digging. Potatoes and carrots, parsnips and celeriac. These hearty crops are the last to be harvested and the final addition to the pantry as we prepare for a long winter.
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Our window for eating fresh, ripe, local peppers is narrow in this climate. Our farmers have honed in on varieties that are both delicious and quick to ripen- Jimmy Nardellos, Hungarian Hot Wax, Czech Black and Bulgarian Carrot Chilis to name just a few. This post includes methods for freezing, fermenting, canning and marinating peppers.
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The perfect pickle for vegetable odds and ends. An Italian take on pickled vegetables, giardiniera is perfect for the relish tray or as a zesty sandwich topping!
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The dog days of summer are rich with produce…including corn!
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Youth Farm Coordinator Meredith Dahlk walks us through her recipe for Strawberry Basil Lemon Popsicles, a favorite summer treat after a hot day on the farm.
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While blanched-anything isn't a particularly appealing description, blanching is a transformative technique that can brighten the color, tame the bitterness and maintain the crunch of nearly every veggie in the book. This blog focuses on blanching as a means of harnessing all those greens.
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There’s no need for gizmos and gadgets to ready your kitchen for the season’s bounty.
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