Ingredients: 2 teaspoons EACH toasted sesame oil and organic canola oil 1 lb. asian eggplant,…
Nancy MaurelliSeptember 22, 2020
It’s too hot to cook inside. Period. We’ve been grilling lots of things this summer…
Anna WillsJuly 24, 2020
When I saw The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley on…
Anna WillsMay 22, 2020
Stuffed Pastured Chicken Breasts 4 pastured chicken breasts with chicken tender removed 1/2 cup pesto…
Anna WillsApril 23, 2020
2 pounds grass-only chuck roast 2 tablespoons lard or cooking oil 1 yellow onion, diced…
Anna WillsMarch 24, 2020
Late winter is a period of transition on the farm. I’m still holding onto the…
Anna WillsFebruary 20, 2020
Last month a group of eight of my dearest lady farming friends gathered to celebrate…
Anna WillsDecember 20, 2019
My father-in-law, who is generally a fan of my cooking and baking, told me once,…
Anna WillsNovember 19, 2019
I grew up visiting my Grandparent’s farmstead in Georgia. By the time I came along…
Anna WillsOctober 18, 2019
If you can boil water, you can made this traditional Middle Eastern grain and vegetable…
Nancy MaurelliAugust 23, 2019
This time of year many gardeners have a counter-full of produce at their fingertips. Tomatoes…
Anna WillsJuly 18, 2019
Cucumber season is here! There are so many ways to enjoy cucumbers from simple fresh slices…
Anna WillsJune 19, 2019
This time of year most small farmers have very little time for meal preparation in…
Anna WillsMay 16, 2019
Two flavors from the season spring from the earth into these beautiful, delicious and nutritious…
Anna WillsApril 17, 2019
SHIITAKE KOMBU MISO BROTH Makes about 6 cups (4-6 servings) ½ ounce dried organic kelp…
Nancy MaurelliFebruary 12, 2019
This time of year it’s nice to have a simple appetizer recipe that you can…
Anna WillsDecember 18, 2018
One of the joys of growing food on your own is experimenting with what is…
Anna WillsNovember 15, 2018
