Pruning of fruit trees in early spring, pre-blossom, yields green growth sprouting cherries, plums and pears. Tomato plantings take off after night frost danger has passed. Big beef, early girl and brandy wine varieties chosen for their larger fruits to be sliced and roasted for… Read More
It’s the question of the hour. The frost is coming, if not already at your door. Tall tomato plants hold on desperately to clinging green fruits. What to do with all these green tomatoes before the freeze kills them for sure? First off, get them… Read More
She said, “I wanted to prove to myself that I could.” In our current culture that so often caters to lowest common denominator thinking, I feel the urge to write about standards of excellence, people who live through demonstrating the highest standard of authenticity. Emulate… Read More
So many ways to savor the heirlooms. They’re bunching up for batches in the canner, saucing after a slow roast with garlic and herbs and oh so delectable fresh from the vine. Of the many uses for tomatoes at harvest, we like fresh slices on… Read More
This a handy index for best preservation methods for your given goods. Listed and linked are the foods that fill our needs through the cold months, foods we’ve been able to grow or gather as a family that were left over. Some foods I had… Read More
Why do the mundane and repetitive work of canning food? What are the reasons that make it anything more than a hobby? In our high velocity American culture that values speedy profit at the expense of quality and continuity, we increasingly hear complaints about food. The… Read More
The tomato is truly one of the finest edible creations. And the succulence of the garden ripe heirlooms we’ve been picking urges using every little bit of the fruit. Finding a way to use seeds, skins and all is always the preference in terms of nutrition content.… Read More
Jams from fall still stock the pantry, and this recipe utilizes any to satisfaction. Aside from grill glazes and jam on bread, food creativity with tasty preserves can grow to be a challenge by spring. This recipe makes jam or jelly canning in the autumn… Read More
Loading up the truck with kids and food in the market parking-lot, I turned to a friendly voice behind us asking, “would you like some apples?” The man was one I had seen in the community for years who always had a smile and a nod,… Read More
Roasted pine nuts, fresh herbs, crunchy greens and sweet caramelized onion round out delectable protein packed farro grain in this recipe that doubles as a side or one pot meal. Friends at Bluebird Grain Farms grow the ancient organic grain emmer farro locally in our high mountain… Read More
Soul & Stomach 