Farm to Table
Spring House Manor Farm Visit
A couple weekends ago my husband and I were invited to visit Spring House Manor Farm, about 10 minutes away from our old house in Frederick. The owners of the farm are Abby and Tony Brusco, ALSO known as the owners of Hometown Harvest (blog sponsor and organic+local grocery delivery service extraordinaire!). The Brusco family moved out to Spring House Manor Farm a little over a year ago, and they wanted to share the experience with me and fellow blogger Rachel. The farm’s property is stunning, backing up to the watershed and full of lush, green pastures. It was quiet, serene and only a stone’s throw from downtown Frederick. Perfect, right?…
Seared Shrimp with Whole Wheat Pasta
I’m a big fan of pasta. Like, I could eat it just about every night if given the chance. The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish. I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!” So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and…
Take a Real Food Challenge
Consider a real food challenge to help keep you and your family focused on eating the foods that are the very best for your bodies. Real food—what does that mean anyway? If you’ve been following the blog 100 Days of Real Food like me, then you’re probably already familiar with the term “real food.” If you’re not familiar, I’m talking about unprocessed, whole, natural, organic-when-possible foods. During a Real Food Challenge, you’re only supposed to say “Yes” to certain foods (many found at South Mountain Creamery). Things like whole foods that are more a product of nature, rather than industry, and includes lots of fruits and veggies. If you eat dairy, you’ll want to focus…
We’re Moving to the Farm
This summer we’re leaving Frederick. I KNOW. I’ve had people tell me when they think of Frederick, they think of me. It’s funny, I didn’t grow up here, but I’ve certainly planted roots since moving to Frederick in 2001. Our kids were born here. My husband grew up here. All good things come to an end, and so our next chapter starts. We’re moving to the farm. You know, the place where my parents live, raise chickens and have huge, beautiful organic gardens? And also the place where my sister and her husband started Truffula Seed Produce, before moving on to other farm adventures? That farm. Truth be told, it’s not really…
Zucchini Banana Muffins
These zucchini banana muffins are perfect for breakfast or as a grab-and-go snack. Soft and pillowy, with plenty of moisture from over-ripe bananas an zucchini, you’ll have a hard time not eating them all in one fell swoop! But, if you do have lots leftover, they freeze well for later. Note: if you don’t like to read a story that’s unrelated to making the actual recipe, click the “jump” button or give a swipe up (or scroll down with a mouse) and you’ll find the recipe card not too far away. My day started out like any other Sunday: warm cup of coffee, perusing Facebook, checking email and making a…
3 Facts About Free-Range Chickens and Eggs
The term “free-range” can mean a variety of things, especially when you’re talking about chickens. Read on to understand some facts about free-range chickens, as well as some of other other labels you find on egg cartons at the grocery store. Free-range eggs are all the rage these days. They’re delivered in cartons at the grocery store, found by the dozens at farmers’ markets, and even farmed straight out of your neighbor’s backyard. When you think of free-range chickens I bet your vision includes acres of open pasture, hours upon hours of daylight, fresh grass, lots of bugs and happy clucking chickens. Well, in some cases this is true. My…
Creamy Baked Chicken Pasta
I love Tetrazzini. Chicken or turkey – it really doesn’t matter. Creamy pasta, crispy topping, rich sauteed mushrooms, all baked to delicious perfection – and even better the next day for lunch leftovers. Yesterday after getting home from my daughter’s dance competition – we were in Baltimore, Md. for a night – I was craving some sort of comfort food, and I was exhausted. Yes, she did all the work, but after standing for 8 hours on the concrete floor of the convention center on Saturday, with awful food options, I was ready to collapse. And eat really good food. For whatever reason, I was craving Tetrazzini. Except – I…
Whipped Parsnips and Potatoes
Whipped parsnips and potatoes is no exact match for classic mashed potatoes, but they were creamy and delicious nevertheless AND ready in twenty minutes. Our CSA bag this week included parsnips and a variety of other goodies like kiwi, apples, potatoes, rainbow carrots and zucchini. I joked that this week’s theme was “long and lean” after lining up a few of the veggies and Instagramming the shot! Love it. Right? So, back to those parsnips. I’m a fan, having had them in various restaurant purées over the years. They’re kind of sweet like a carrot, but without tasting like carrots. And they cook and mash up like a potato, but…
