I love quiches. They are my go-to dish and since I am a total cheater and use store-bought pie crusts, they are really easy to make. It doesn’t matter what kind of veggies you have on hand, you can somehow turn them into a quiche filling. Although now that I think about it, carrots might…
Tag: food
{Enjoying} Swiss Chard: Veggie Burgers
If your farmer’s market is anything like mine, you’ve been seeing a lot of swiss chard lately. It’s beautiful to look at – a tight bunch of dark, strong, leafy greens with brightly colored stems. It has such a presence and some people just love it. They see it at the market stand and can’t…
{recipe link love} CSA Program on the Road
As you read this I will be out & about delivering CSA shares to 19 fabulous families, couples and individuals. As Kilpatrick Family Farm‘s CSA Coordinator, I had the crazy idea to do home-delivery CSA Program in areas where we are not represented by a farmers markets stand; such as the Albany/Troy/Schenectady area. All of…
{sprouting} growing food in small spaces
Even without a small patch of grass or a sunny spot for a window box, you can still grow some of your own food. You’re just going to have to learn to love sprouts. Alfalfa sprouts, bean sprouts, sprouted wheat and barley and rye, lentil sprouts… you can sprout just about anything you can think of….
{know your historical farmer} Hancock Shaker Village
It’s the beginning of June so your local farmer is working day and night to bring you the summer bounty in the coming weeks and months. Its “go time”, farm tours and on-site special events are {mostly] put on hold during this busy time of year. Around these parts, the spring season has been a…
{GARDENING} Patience & Learning
Right now there isn’t a whole lot of excitement in the garden. Since the weather has been a little finicky, I’ve put off direct-planting some seeds (cucumbers and basil mostly), and some of my tiny seed starts just aren’t big enough to transfer yet. I have a feeling that the recent lack of sun is…
{In Season} Hakurei Turnips
It’s May. Around here, that means it’s time to enjoy warmer spring days, plant the garden and divide perennials, watch baby leaves unfold from the trees, splash in puddles and observe the reawakening of dormant house cats everywhere. For me, May is also a time to enjoy eating hakurei turnips. I first tried hakurei turnips a few years…
{recap} FSC SWAPPERS 1st Food Swap
Our first food swap was Wednesday evening and boy, was it a good time. I was slightly nervous as I’d never been to a throw-down swap before, let alone hosted one. At the Hip Girl’s Book Party I made everyone interested in swapping bring three of something. When it was “swap time” the participating swappers…
{how you do it} Matcha-Lavender Scones
Editor’s Note: {How You Do It} is back! In general, the blog has been in a state of transformation and this recurring series is no different. When we first brought you this series, fellow local moms were writing guest posts about their kitchens, their traditions, their food. Since then we’ve made all guests regular contributors,…
Burgers…Veggie style
As a resolution or “goal” for this year, I had aspired to reduce the amount of meat that I eat on a regular basis. In the past couple of months, I have really started holding myself to that goal. I’ve introduced various new meals to my repertoire. I’ve begun purchasing tofu on a regular basis…
{Recipe} For the Pie-Challenged
I have always been an utter failure at making pies. They sometimes taste good, but they look awful and are entirely lacking in aesthetic appeal. I apply uneven pressure on the rolling pin, make badly crimped edges that leak, use too much flour to dust, yadayadayada. So in my self-loathing, I tend to concentrate on…
{weekend reading} rhubarb recipe edition
Here’s reason #2498 why having a blog is awesome. You experiment with new foods. Case in point; Rhubarb. I have had lots of rhubarb strawberry pie but I have never personally made anything with it. N-O-T-H-I-N-G. As of today, I’ve made freezer pureed rhubarb w/ vanilla (for later use with strawberries), Rhubarb, Apple & Ginger…
{Springtime} Savory Local Scones
This week has been a week of scones. I’m not even halfway through it and I’ve had three different types of scones. I won’t even tell you the actual quantity I’ve consumed, because if I did you’d insist on driving me to the gym. On Sunday night I decided that the next morning I would…
{hello} I’m Jillian
Editor’s Note: You’ve met Erika T, Britin F, and now its time to meet Jillian E, blogger of Everday Life, For Four Seasons. Jillian introduced herself via email one day, after reading the blog. She shared a connection we shared: severely food allergic kiddos. What I didn’t know at the time, is that I’d been…
{springtime recipe} Pickled Fiddleheads
Before they are gone for the season, please go to your local farmers market and grab a bag of a truly “wild” and “foraged” food: premature ostrich fern, also known as Fiddleheads. They are curled-up ferns before they fan out into their fuzzy frond glory. I am lucky to be able to get my fix…
