I’m an 18 year old from Houston, Texas, and I’ve spent most of the summer and the beginning of the fall working as an Intern for Garden City Harvest as a part of my gap year between high school and college. The goal of the gap year internship is to experience all facets of the non-profit.
Read MoreA few weeks ago, I got this recipe from Ellie Costello, owner of Black Bear Soups (which you will find at the Clark Fork Farmers’ Market), director over at MUD, and former PEAS Farm caretaker. I wouldn’t be surprised if some of you still had scapes hanging out in your fridge, so I thought having another scape recipe would be a good idea. . . So here’s Ellie with a new twist on gazpacho—great for hot weather!
Read MoreIt’s the most wonderful time of the year! When many greens are growing, hearts are glowing (with health and wellness that comes with eating your greens!) and loved ones are near. I know making food certainly brings more people to the table. Everyone eats, after all.
Read MoreThere are many benefits to a cup of bone broth, including some protein, gelatin, and glycine (the last two are good for your gut!). It’s a great thing to drink daily. Even if you don’t care a fig about the nutritional benefits, bone broth is a building block for so many recipes, that having it on hand is so handy.
Read MoreGrab a bunch of romas for your soups and sauces and a few lumpy, beautiful heirlooms for this pie.
Read MoreIt is the time of year when desperate gardeners start slipping zucchinis into unlocked cars
Read MoreThis character was inspired by the amazing and nutritive powers of the spaceship-shaped, sparse-leaved, mineral and nutrient rich kohlrabi.
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