At A GlanceTitle: Growing a Feast: The Chronicle of a Farm-to-Table Meal Author: Kurt Timmermeister Publisher: W. W. Norton & Company Release Date: January 2014 Cover Price: $24.95 Target Audience: Anyone curious about the effort behind a farm-to-table meal; those friends of yours who just “don’t get” the appeal of farmingFarm-to-table has been quite the buzzword for the last decade or so, and by now, you’d hard-pressed to find someone—foodie, farmer, a mix of both or neither—who doesn’t have at least a passing grasp of the concept.
1Gather your Ingredients: Olive Oil, a skillet, mushrooms, and salt (optional)2Set pan on medium heat and pour in a few teaspoons of olive oil.3How to tell when oil is hot: Place a very small piece of mushroom in the pan. If it sizzles immediately, the oil is hot.4When oil is hot, add the mushrooms and stir so they are evenly covered with oil.
Home /Crops /The Bone-Healing Properties of BonesetIf you’ve ever had a broken or fractured bone, you probably remember the weeks and weeks of waiting on the sidelines of your life. Fortunately, the only time I’ve had this experience was when I got stress fractures in several bones in both my feet after running my second triathlon in old running shoes.
Home /Recipes / Drink Recipes /Rosemary Honey SodaPhoto by Rachael BruggerFeel free to experiment with other favorite garden herbs, such as basil or lemon verbena.Yield: approximately 2 cups syrupSyrup Ingredients1½ cups water1/2 cup honey3 3-inch-long sprigs rosemarySyrup PreparationIn medium saucepan over low heat, stir together water and honey and cook until all honey is dissolved, approximately 10 minutes.
Home /News & Trending /Watch FFA Convention in Real TimePhoto by Sarah Dorroh SweeneyThis year’s FFA National Convention will be broadcast live on the Alltech Ag Network.In a significant technological move forward for agriculture, the National FFA Organization will stream its 2011 National Convention in Indianapolis Oct.
Home /Crops /UF Hack: Renew Fruit Trees With PollardingLynsey GrosfieldI’ve encountered many unmaintained, moss-covered ancient fruit trees that have ceased to bear much or started cropping biennially. When I see them on older lots or in public spaces, I always think it is a shame because with a little (or a lot) of pruning, even the most well-worn trees can be brought back to a productive life.
Photo by Rachael BruggerLeafy greens are often the culprit of food-borne illness outbreaks due to the difficulty in sanitizing them.Leafy, green vegetables, power-packed with nutrients, are a growing part of the average American diet. Yet in 2009, leafy greens also made the Center for Science in the Public Interest’s “Top 10 Most Dangerous Foods,” due to a surprising number of food-borne illnesses linked to the seemingly innocuous salad staple.
1My Supplies I used today!2Turn burner on a high flame to warm oil. Add enough oil to barely cover the bottom of the pan. We only want to make sure the rice gets a thin coat to prevent sticking.3Add a small amount of diced onion to the cooking oil. This gives it fresh flavor!4Once the onion begins to cook and the oil is hot, add the 2 cups of rice.
By Lisa KiviristFrom barn chores to garden harvests, daily farm life can absorb so much of our waking hours that we forget to celebrate and honor everyday life experiences:that gargantuan pumpkinexpanding the garden bedbaby chicksCreating a farm time capsule is a simple activity that causes us to take a moment to reflect on and appreciate the heaps of blessings in our lives and to foster appreciation and gratitude for our farm life.
My Australorp, Helen, is a tough broody to crack. Despite her sacrifices to keep the flock’s unfertilized eggs warm—forgoing food, water, exercise, dust bathing—the stubborn old hen won’t budge.Because we’re nearing the end of prime hatching season, I’m willing to bet that many of you are dealing with a broody hen or two, as well.
Home /Crops /Types of Tomatoes: Indeterminate, Determinate and DwarfPHOTO: Jessica WalliserTomatoes are among the most-loved plants of the vegetable garden. And it’s not just because gardeners love eating these tangy fruits fresh off the vine, but also because we love cooking, canning and preserving them for winter enjoyment, when we long for their fresh-from-the-garden flavor.