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Today was a great day at the greenmarket because there are so many items just coming out. They are still all small and young, but it’s great to see all these things that have been missing from the market for 9-10 months. Fairytale eggplants are the best, and great for grilling (Monday!). These are still tiny and they are the first that we’ve seen, but we can’t wait. Also, we saw fresh chickpeas, which . . . → Read More: Market Day! This is the final post about our visit to Flying Pigs Farm. See: Our Visit to Flying Pigs Farm Our Feasts at Flying Pigs Farm Reasons to Support Flying Pigs Farm (including their use of biodiesel) We’ll also be posting the full recipe for the braised pork belly shortly. Yum! The Pigs The pigs at Flying Pigs Farm are very happy pigs. They have green grass to shred up, mud to dig in, a . . . → Read More: Flying Pigs Farm: The Animals Here are our market pictures from the past two weeks. There are a lot of fresh new things in season. First, the berries: Spring onions and spring garlic. Over the past few weeks we have seen garlic and onions sold in various stages of growth. A few weeks ago they looked like scallions with a slightly bigger bulb on the end. Now they look like onions and garlic, but with fresh scallion-like greens sticking . . . → Read More: Market Day! 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 |
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