Recipe testing this week found me making these delicious corn fritters:

Corn fritters with local cornmeal, molasses, and fresh corn
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If it’s August, it must be pesto processing time. What better way to use garden-fresh basil than to make a large batch of pesto for the freezer?

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I had the pleasure of teaching a summer salads class to community gardeners in the Old North End this week-end. The class is one of two I'm teaching in a series offered by Grow Team ONE, the people responsible for making two lovely community gardens happen in the neighborhood I live in during the past 3 years.

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I had the pleasure of teaching a summer salads class to community gardeners in the Old North End this week-end. The class is one of two I'm teaching in a series offered by Grow Team ONE, the people responsible for making two lovely community gardens happen in the neighborhood I live in during the past 3 years.

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Meg visited Savage Gardens recently and brought back this story:
You may have seen this zany, almost scandalous image on our shelves:

It’s the rather irreverent logo for Savage Gardens, a small family farm up on North Hero in the Champlain Islands. I drove up through the Islands last month to find out more about this quirky farm where many of the pastured eggs on City Market’s shelves originate.
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Meg visited Savage Gardens recently and brought back this story:
You may have seen this zany, almost scandalous image on our shelves:

It’s the rather irreverent logo for Savage Gardens, a small family farm up on North Hero in the Champlain Islands. I drove up through the Islands last month to find out more about this quirky farm where many of the pastured eggs on City Market’s shelves originate.

Do you like the taste of old-fashioned, crunchy sour and half-sour pickles? At the Chubby Muffin Community Kitchen this week, we made a batch of these wonderful pickles using fresh, local cucumbers from Pomykala Farm. Here are a few steps from the process (from a batch I made ahead at home to bring in to sample):

Washing cucumbers and soaking them in cold water for an hour to get ready for pickling.

Do you like the taste of old-fashioned, crunchy sour and half-sour pickles? At the Chubby Muffin Community Kitchen this week, we made a batch of these wonderful pickles using fresh, local cucumbers from Pomykala Farm. Here are a few steps from the process (from a batch I made ahead at home to bring in to sample):

Washing cucumbers and soaking them in cold water for an hour to get ready for pickling.
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Our family looks forward to Thursdays at the Intervale all year.

We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).

Our family looks forward to Thursdays at the Intervale all year.

We bring a picnic blanket, some fresh cut-up veggies and dessert, and then enjoy a picnic with American Flatbread slices and whatever else looks good (the pulled pork sandwiches from Bluebird have been delicious).
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