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.
Read MoreOur 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.
Read MoreThe 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!
Read MoreThe dog days of summer are rich with produce…including corn!
Read MoreYouth 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.
Read MoreWhile 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.
Read MoreThe kitchen needn’t be subsumed by the gloom- fill your plate with bright, fresh flavors to snuff the winter blues.
Read MoreIn this video Community Education Coordinator, Alexandra Brown, walks through the basics of blanching vegetables for winter storage.
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