Cooking Tips

• Whole Grain Porridge – Whole grain porridge is warm, yumm,y & good for you — as long as you know how to prepare it! Read more →
• Chiffonade – Chiffonade is a way to chop greens so they look elegant and are easy to incorporate in to salads, soups, and more. Read more →
• Removing Tomato Skins – To can or freeze tomatoes, or to make sauce or soup it is best to remove the tomato skins (and seeds) before doing so. Tomato skins and seeds are harder to digest and they do not cook down like the flesh does and will appear as seeds and strips of skin in your finished product. Blanching loosens the skin so that it can be easily removed. Read more →
• Sundried Tomatoes – These dried tomatoes make a great snack as is or chopped up and added in to an omelet, quesadilla, stir fry or grain salad. They rehydrate easily in soups, stews, or sauces. Dried tomatoes retain their flavor well and can be stored in glass jars in the pantry. Read more →
• Drying Peppers – Peppers, hot or not, can be dried in many ways and store well. Removing moisture from the peppers will magnify and intensify the heat, flavor, and natural sugars it contains. Read more →
• Why We Love Lactofermentation – The benefits of eating raw lactofermented foods like our krauts and kvasses are many! Natural fermentation (or lactofermentation, named for the lactic acid it produces) is a wonderful traditional method of preserving organic vegetables and enhancing their nutritional value. It uses only salt, nature, and time. Read more →
• Cooking Fresh Dried Beans! – Dried beans are not only beautiful to look at, they are delicious, nutritious, and each has its own flavor and texture. We encourage you to try all of the varieties we grow. The first time you try fresh dried beans, you’ll be amazed at the taste. Dried beans become tougher and less flavorful as they age: most dried beans are so old they’ve lost all flavor. The answer: use fresh local dried beans! Read more →
• Drying Herbs – June-July is the perfect time to go out and collect herbs to dry for tea and spices. Read more →
• Green Garlic – Green garlic is garlic that is harvested before the scape (the flower bud) and bulb form. The bulb and the tender parts of the greens are delicious. Use them as you would scallions or leeks. Green garlic is sometimes called domestic ramps as they are similar in taste to wild ramps (a short-season wild leek with a garlicy taste). Read more →
• Cilantro – Cilantro is best known for its role as an ingredient in fresh homemade salsas. The seeds of the cilantro plant, coriander, are also a popular spice and have quite a different flavor than the leaves. Read more →