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If you’ve been wanting to try your hand at canning, but don’t know where to start, give this one a try. There’s very little work and you end up with a really versatile product. I didn’t really plan well last year and ended up making a lot of jams, jellies, and fruit butters, which we don’t eat very often. People are super happy to get them as gifts, though, so it made Christmas and . . . → Read More: Strawberries in Syrup Saved for Winter  3 comments - (Comments are closed)  Canning/Preserving  Canning, how to eat locally, local food, strawberries This was a delicious salad and it’s easy to do most of the work in advance (through step 6). You can hard boil the eggs whenever. You can poach the asparagus and scallions the night before and store the chopped pieces in the refrigerator overnight. Then add the sorrel and dressing when you serve. The sorrel that we got from our friends and Northshire was great in this salad. It’s a leafy green that . . . → Read More: Asparagus and Scallion Salad This was a simple and tasty dinner. Sorry for the lack of pictures, but we didn’t expect this to be as good as it was (and didn’t anticipate posting it). In any case, this one is so easy that you the in-process pictures aren’t really necessary. Spicy Sweet Potato Hash with Watercress Makes 2-4 servings Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 3 Medium-sized sweet potatoes Cut into 0.5 inch . . . → Read More: Spicy Sweet Potato Hash with Watercress This is our new favorite recipe, while supplies (of asparagus) last. We’ve made it twice this week, once for dinner (with some Flying Pigs Farm sausage, pictured above), and once for a light lunch. It’s fast, easy, and tastes much richer than it actually is. Braised Asparagus with Dijon and Thyme Makes 2 servings Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Asparagus Bottoms chopped off Lani’s Farm * . . . → Read More: Braised Asparagus with Dijon and Thyme Yes, another salad post. Sorry… I’m seriously craving salads lately. I think that’s part of the joy of eating locally. We don’t eat salads much in the winter, so it’s exciting and new when the markets start to fill with greens. This recipe is based on one from Choosing Raw, but modified for what we tend to have on hand. Gena is a great inspiration for healthy, but not Spartan, living, so take a . . . → Read More: Kale and White Bean Salad |
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