This 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).
Read MoreI’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’s nothing quite like hand feeding a chicken, pulling up a handful of carrots you seeded, weeded, and hand-watered for two months, or watching the sun set over mountains while the farm is full of families picking up their vegetables for the week.
Read MoreIt is the time of year when desperate gardeners start slipping zucchinis into unlocked cars
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