The Stewards of 3-Corner Field Farm By Annette Nielsen Originally published January 8, 2013 Nestled in the bucolic hillsides of southern Washington County you’ll find
Ric Orlando’s blackened string beans Delicious any time of year, chef Ric Orlando’s blackened string bean recipe makes for great nosh food on its own
Breaded scapes Scapes Eggs, whisked (thined with a little water or buttermilk) Flour, seasoned with salt and pepper Breadcrumbs Dredge the scapes in seasoned flour
Cabot Greek Style Yogurt Cultured with whole milk and cream, and thick enough to support an upright spoon, perhaps the top honor for creamline yogurt
The Organic Food Incubator, Long Island City, NY Everyone knows the story of the secret family recipe that started out being prepared in small batches
Wild Edibles Early spring brings a bounty of unusual ingredients. Parsnips, ramps, and fiddlehead ferns are a few of the first vegetables to become available
When given storms of ice and snow, make snow ice cream.
Hudson Valley lactic acid fermentation Lacto-fermentation is a centuries old method for preserving excess vegetable yields at the end of the growing season. While lacto-fermented
Sprouts and sprouting Loved by many, hated by some, sprouts are typically regarded by older generations as hippie health food, while trendy chefs and foodies
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Noah Sheetz offers Culinary Consulting & Education by examining how clients fit into the bigger picture of their communities.