(via The Story of an Egg | The Lexicon of Sustainability | PBS Food)
“David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage free,” “free range,” and “pasture raised” so that consumers can make informed decisions when they go to their local supermarket.”
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TweetFollowSpring Greens
I have made it a habit to buy fresh & local vegetables from the farmers’ market near me. One of the things I’ve been loving is all the late winter/early spring greens that have been around.
Here are suggestions of different ways to cook some different varieties. There’s no reason you can’t mix and match, though! Experiment and see what you like. In general, if the greens are shaped similarly, they will cook similarly. Don’t be afraid to try something new!
TweetFollowRed Roasted Carrots
Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl (or bag!) with 5 or 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a cookie sheet until the edges are crispy brown. Enjoy warm!
Photos and illustrations by Erin Gleeson
(via The Worst Farm Bill Ever? | Mother Jones)
“At a time when the public is increasingly demanding a more sustainable and healthy food production system, Congress is in the process of enshrining agribusiness as usual—pinching the pennies that go to sustainable food programs while propping up destructive agriculture tailored to the profit needs of agrichemical companies”
TweetFollowThis up coming week is the last full week of our 2011 summer/fall 20 week season. We have harvested, loaded the truck and attended (by the end of next week) 127 Markets! We are very grateful to all who have attended these markets both CSA Members and walk-ins!
TweetFollowWe have lots of beautiful produce still to be harvested in the fields. Don’t miss our fresh ginger which made it’s way to market this week, did you know it freezes beautifully whole! The Brussels Sprouts are waiting for a few more cold nights to sweeten up, but the cauliflower and broccoli are tasting awesome!
TweetFollowThis winter Wishing Stone Farm is offering a CSA Winter Share program in three locations in Rhode Island. They will be in Barrington, Providence and Little Compton. The program will start in November and go to the end of March with pickups occurring every other week. Along with our fresh organic produce, there will be a Bread Share, a Meat Share and a Babbette’s Feast Specialties Share. Please follow the link to our website for more information: http://bit.ly/rijzIr
TweetFollowTweetFollow“There’s a revolution taking place in Brooklyn and in cities all across the U.S.,” says amateur beekeeper Ross Brown. “People want a stronger, more immediate connection to their surroundings, and many are turning back to the land, even if that ‘land’ is in containers on fire escapes.”
FARM:shop in East London is an ambitious experiment in how we feed ourselves and how we use space.
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Spring Greens
I have made it a habit to buy fresh & local vegetables from the farmers’ market near me. One of the things I’ve been loving is all...
Red Roasted Carrots
Combine a couple pinches (or a half teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices...
