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Local Food Journey

beets, cranberries, garlic, leeks, mushrooms, parsnips, pears, potatoes, squash, turnips, winter squash

Roasted Potato Salad

Tomorrow is the last day to enter our potatoes recipe contest! How do you prepare Russet potatoes, sweet potatoes, fingerling potatoes, and new potatoes? Share your recipe for a chance to win a $25 gift certificate to Nature’s Pantry.

Looking for inspiration? Continue reading for my favorite potato salad recipe.

Continue Reading: Roasted Potato Salad

Posted by Emily Wiley on 01/30, 2012 at 03:52 PM

Why Organic? Part 1: Introduction

My brother, a witty fellow indeed, never misses an opportunity to respond to my every utterance of the term “organic food” by saying that he much prefers it to inorganic food like rocks and plastic. His response follows a long tradition of cleverly tormenting his little brother, but it also revives my suspicion that many people don’t actually know what “organic food” is or why anyone would want to produce it or consume it. If this sounds like you (or even if it doesn’t), read on.

Continue Reading: Why Organic? Part 1: Introduction

Posted by James Eisenstein on 01/25, 2012 at 01:09 PM

Comments (0) | Permalink | Tags: fieldhand | organic |

Late January Greens

Green Heron Farm still has a nice supply of greens this week, but order early for those items – they fly off the shelf this time of year:

Baby Arugula
Baby Spinach
Baby Chard – Green, Red and Gold
Italian and Red Rib Dandelion

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Posted by Tony Ricci on 01/23, 2012 at 09:20 AM

Comments (0) | Permalink | Tags: farming |

Curried Chick Pea and Red Potato Hash

I love the challenge of taking very disparate items and somehow bringing them together into a coherent dish. Certainly some of the dishes turn out a lot better than others, but it is always a fun experiment. In this case, I had new potatoes, garlic scapes (the green flower shoot from the garlic), green onions, parsley, and lots of eggs. I settled on a “hash” sort of thing and I was not disappointed. I love putting a slight twist on a very traditional approach and it was a delicious vegetarian entree. I served it with sauteed snow peas and a nice glass of Sauvignon Blanc.

Continue Reading: Curried Chick Pea and Red Potato Hash

Posted by Kristin Camplese on 01/20, 2012 at 10:29 AM

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How do you prepare parsnips?

Share your favorite parsnips recipe for a chance to win a $25 gift certificate to Tait Farm Foods.

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Seasonal Recipes

Food Stories from NPR

Does Offering Smaller Portions At Restaurants Help People Eat Less?

February 08, 2012

Asking for less food isn't something most people think about when ordering from a menu. A new study suggests that asking people if they want less food and, in turn, fewer calories, before they order is key.

Skip The Spoon: Babies May Eat Better When They Feed Themselves

February 08, 2012

Babies who feed themselves finger food were more likely to prefer bread and pasta to sweets, according to a new study. And spoon-fed babies were more likely to be obese.

Recall Reveals An Egg's Long Path To The Deli Sandwich

February 08, 2012

More than one million eggs have been recalled since late January for possible contamination with listeria. Deli foods like cold cuts and hard-boiled eggs are often kept for weeks before they are used in the refrigerator, where listeria can grow like wildfire.

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