Tag Archive
Easter Lamb
For years, I claimed that most lamb was 100% grass-fed, since lambs grow fairly quickly (8-10 months) and can thrive on minimal land. So imagine my surprise when I discovered that over half of American lamb is actually confined and “finished” on fed grain (GMO CORN!) To make this more complicated this past January,...
Roasted Cauliflower Steak with Cauliflower Puree and Pan Roasted Vegetables
I made this recipe with my son a few weeks ago and since then he has texted for the recipe several times. This little video is for Oliver (and you!). I hope the photos help you remember so you can make it without a recipe. Oliver loves to cook and does so with thoughtfulness...
Tu B’Shevat
January and February are good months to begin planning our gardens. What would you love to add to your landscape this season? I am looking at hazelnut trees. My friend Caitlin from Mermaid Farm said that “whatever you do, only order American, as the European Hazelnut Trees are subject to blight.” I love Fedco...
Jeweled Rice or Wedding Rice
Middle Eastern/West Asian cooking, specifically the Iranian culinary style, is unique to Iran but has naturally been influenced by neighboring regions at various stages throughout its history. Due to the fact that Iran was formerly known as Persia, cuisine from the region is alternately referred to as Iranian or Persian. When I serve this...
Brussels Sprouts with Grapes.
Our family loves Brussels sprouts. When my kids were little, I would take requests for the upcoming week’s dinners ( NO mac n’ cheese Or chicken fingers!) Brussels Sprouts were always top on the list. I can’t believe that I never thought of putting grapes or apples in them as I was sure that...
Quick Pickled Peppers.
We pickle a lot of vegetables in our kitchen. We have a policy that nothing goes to waste and that means when there is abundance, we get to pickling.It is a very tasty way to preserve food when it is at it’s peak and enjoy a few days or weeks later.We pickle everything and...
Turkey: Farm To Table
Seventy years ago, turkey breeders changed the way they raised birds. The trend began with breeding turkeys to have large breasts and small legs. These birds could grow to full size on less feed and in half the time as the old-breed turkeys – this leads to turkeys being raised cheaper, faster, and (I...
Who are you really buying your organic food from?
A revealing article showing you exactly who you are supporting when you buy your organic foods: Find Out Which Companies You Support When Buying Organic, from takepart, by Willy Blackmore Via: TakePart.com Illustrated by Lauren Wade
Mayonnaise: Spreading Truth
Last week, we were butchering the pigs and the BEST part of butchering the pig is taking whatever piece of meat you want, cooking it up right there and eating it! There is nothing like fresh meat taken right off of a primal cut. So, last week it was lunch time – there were...
Chicken Island – Coop de Ville: Part Two
Read Part One A Few Terms to Understand About Chicken-Raising Here is an outline of farmers who raise chickens and sell eggs. There are many growers and I do certainly know many of them, these are the larger egg producers that I am familiar with. The farmers I know who are feeding their chickens...
Chicken Island – Coop de Ville: Part One
I am one of the leaders of Slow Food Martha’s Vineyard and on August 4th, Slow Food MV will host The Coop de Ville Tour. This is the celebration of the local egg and chicken-raising on Martha’s Vineyard. We at Slow Food MV believe that what we do best is to bring educational experiences...
GMO Breakdown
The most dangerous threat facing our food supply is Genetically Modified Organisms (GMOs). GMOs are the result when scientists take the DNA of one species and force it into the DNA of another. Food is taken from its most natural whole state and turned into a science experiment. Scientists have created many genes that...