If you haven’t met her yet, Clare Vergobbi is the manager of Orchard Gardens Farm. Here’s her story about learning to cook seasonally, and who guided her along the way. While she was writing this, she found so many people around Garden City Harvest saying things like “I love that book!” Or “have you tried the beet cake in that one?” etc. In other words, she’s got great taste and a solid go-to list.
Read MoreKohlrabi may be the strangest-looking thing in your farm share, but it's one of the most forgiving — it keeps for months, takes to almost any preparation, and tastes great raw. Give it a chance. It grows on you.
Read MoreChopped up fresh greens are a blank canvas. I find myself reaching for the same thing when making a salad. Here’s a little cheat sheet to help you get out of the doldrums, something to grab when you want to think of something new.
Read MoreIf you can get some prep done when you come home with your veggies each week, it can make the rest of the week feel so much easier. As part of the Greens Challenge, we’re challenging you to prep your greens for the week!
Read MoreIt is that time of year when many of us are excited to get seeds in the ground. Greg Price, Director of our River Road Farm has some tips for where to source seed and why we care so much about the seeds we choose.
Read MoreIt is that time of year when little green shoots start peeking out from your garlic, onions and other alliums. This time of year they also just start getting a bit soft and dried out. So, what to do? Preserve!
Read MoreLast weekend my husband and I threw a big party up in Polebridge. It was lots of fun. There were friends who made the trip from all over the place, and we soaked in the mountains of Glacier and ate a lot of good food.
And we had a lot of leftovers, when all was said and done. And not a lot of energy.
Read MoreThis recipe really floored me. The thing that took the most time was rolling the pork into tiny balls. And I used two bok choy heads plus some mustard greens (didn't have spicy on hand so used Mizuna and tatsoi).
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