Farm to Table
Vertical Garden Project: Buying the Materials #DigIn
This is a sponsored post written by me on behalf of The Home Depot. I’m happy to report that the next steps for my vertical garden project are under way, and very excited to get started on the build! In my last post I was still deciding where to hang the vertical garden, and had three different locations in my backyard to pick from: on the brick wall outside my kitchen door, along my deck rails, or down along the far side of our fence. Ultimately, after consulting my building-savvy husband I decided to pick the brick wall outside the kitchen because it gives easy access to the…
Vertical Garden Project: Location, Location, Location!
This is sponsored post written by me on behalf of The Home Depot. Last month I found out I’d be participating in a garden series with The Home Depot. There were lots of great projects available, and out of the bunch, I had to pick a few that I’d like to try. Included in my top five picks was the Vertical Garden project, a trellis based planter that would fit nicely along a wall or on the fence in our small townhouse backyard. And, it turns out that’s my project! This weekend I’m reading up on pointers for my vertical garden over at the Garden Club site, and then I’ll be heading…
Herb Gardens for Small Kitchens
There are lots of ways to maximize even the tiniest of spaces to make room for herb gardens in small kitchens, a deck, or even the outside wall. This time every year I start to think about my garden—or lack thereof. You see, while I appreciate fresh, local ingredients, I’m just not that great at growing them myself. The green thumb of the family? Not me. The green thumbs belong to my parents (they have a small homestead, which includes lots of produce and a flock of free-range chickens), and my sister (who started Truffula Seed Produce a few years ago, and then created and ran The Community Farm at Sandy…
"It’s Market Day!" | The Community Farm at Sandy Spring Friends School
I have to share this video made by Josie (my sister) and Shawn – it’s their first attempt at a vlog post, and they did an awesome job which I would still say even if Josie wasn’t my sister, I swear. Want to know a little bit about their weekly farmers’ market on campus, as well as other farms that contribute? Want to see some of the produce that’s in season right now? Ever wonder what Josie and Shawn look and sound like, and long to hear their sharp wit? Look no further!
The Community Farm’s First Harvest – Pak Choy!
If you’ve been following Josie and Shawn’s chronicles about starting The Community Farm at Sandy Spring Friends School, then you’ll already know that they just had their first harvest. But if you haven’t read their latest blog update yet, it’s time you do! The Community Farm’s first harvest yielded enough Pak choy to feed about 100 people for dinner, the usual attending number at the school. The kids enjoyed their meal, and they also had the chance to learn about how the Pak choy ended up on their plates, with the help of a video and fresh Pak choy for them to touch and smell. The next…
Roasted Potatoes, Butternut Squash, Peppers and Onions
Roasted potatoes, butternut squash, peppers and onions are a great, tasty and simple side dish! Last week we had a wonderful assortment of goodies in the CSA bag, including a beautiful butternut squash, a small container of assorted potatoes, and a purple sweet pepper. Looking for something to accompany pork chops and green beans (also from the CSA), roasting the veggies seemed perfect. A nice hot oven, a good toss with generous amounts of olive oil, salt, pepper and your favorite dry or fresh herb in a big mixing bowl (or even right on a baking sheet), and you have a simple side in about thirty minutes. And aside from…
Farmhouse Spaghetti
Farmhouse spaghetti is the product of a great CSA bag full of wonderful in-season veggies and a jar of basic spaghetti sauce. Little hacks like this work great for busy work weeks, especially when school’s in session! Yesterday as I slurped up the last strand of spaghetti leftovers for lunch, I thought mid-bite, “It’s shameful there isn’t more for anyone else.” Especially since I also used up the last of a crusty loaf of Italian bread, slathered with butter and broiled just long enough for the edges to crisp up (in a good way) and the middle to ooze cream buttery goodness. Perfect for sopping up the last little bits…
Uli Westphal: Fruit Au Naturale
My cousin shared a neat find on the (a)Musing Foodie Facebook Page the other day. A fellow blogger stumbled upon Uli Westphal, an artist who has taken the time to showcase non-standardized fruits and vegetables in what he’s calling the “Mutato-Project.” What does that mean, exactly? Well. The non-standardized produce looks a little weird. Okay, a lot weird. But Westphal explains, “Produce has become a highly designed, monotonous product. We have forgotten, and in many cases never experienced, the way fruits, roots, and vegetables can actually look (and taste). The Mutato-Project serves to document, preserve and promote these last remainders of agricultural diversity.” But why should that matter? Typically, unmodified…
