World Arc a magazine published by Heifer International included information in their ‘Facts and Figures’ section of the Holiday 2011 issue regarding the amount of food we waste.  It was truly amazing.  You can view the magazine through this link http://www.nxtbook.com/nxtbooks/heifer/worldark_2011holiday/ I think purchasing our food locally and paying a more realistic price for our food has definitely made my family appreciate what we eat a bit more.  It did pain me today to throw out a substantial amount of

This is a long article but worth reading regarding honey, it’s origins and why you should care.  http://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/  You can solve the issue of tainted and illegal honey but shopping at local apiaries and farmer’s markets.  I can think of 5 places here in Harford County that sell local honey, it is not hard to come by.   We when made bigger efforts to buy local food two years ago now we began eating a lot more honey.  There are issues

Using fresh pumpkin is easy and you can preserve some for later if you cook up too much.  My simple method is to preheat the oven to 350.  Wash your pumpkin, leave it whole.  Use a sharp knife to poke several holes in your pumpkin to allow steam to escape.  Place your pumpkin on a pan with sides all around (a roasting pan works well) and place in the oven.  Cook for at least 1 hour.  It is done when

4 c. water, bring to a boilAdd 2 c. oatmeal, 1 t pumpkin pie spice, 1/4-1/2 c. pumpkin puree and 1/4 c. maple syrup. – cook 5 minMeanwhile – heat a cast iron skillet on low heat.  Add 2 T butter, 1 t salt and 1 c. pecans – roast ’til fragrant – remove, chop and add desired amount to pumpkin oatmeal. Enjoy!  We like adding raisins, too!

This is a European website however there seems to be a US version as well. Seems like a great resource on relevant food issues:FoodNavigator.com

I am already finished with applesaucing for the year. I usually spread it out over a few weeks but this year I had a deadline to make. In less than a week my kitchen is going to be ripped out and over the course of a month, put back together. It is exciting for sure but I have no idea how we are going to eat! Back to applesauce. Making applesauce is a very vivid memory of mine from childhood.

Every year I try and put up 1-2 bushels of apples as applesauce. I am so thankful to have this gadget which makes it all easier: I borrow mine from my parents who bought it in the 70’s for $30. But if you are serious about applesauce it is a must have tool.

I haven’t yet delved into canning pickles. However I did find two great, easy pickle recipes on McCormick’s website that are worth sharing. They make small batches of pickles that will last up to 3 months in the refrigerator (if you can resist them that long!)Asian Refrigerator Pickles Refrigerator Bread & Butter Pickles If you were to catch my husband, he would tell you I am not a huge fan of pickles. But I could pull up a bowl of

Here is the comparison: http://blogs.villagevoice.com/forkintheroad/2009/11/battle_of_the_d_18.php Luckily there are plenty of choices if you live here in Harford (or Cecil) County for great grass fed beef. Check out my favorite farms in the side bar. If you are looking for grass fed beef in your neck of the woods try EatWild.com. Don’t be put off by the price either. For the past five years we have been purchasing meat locally in bulk. We buy a quarter of a cow and a

I think it is appropriate that amidst all this rain I would test drive the Nesco Professional Food Dehydrator. It is my little ‘rage against the moisture’ 🙂 The dehydrator was a birthday gift from my sister in law and although I had been itching for one for a long time, the ‘busy’ness of every day just kept me from opening the box. This morning was definitely one of those, ‘Why didn’t I do this sooner!?’ moments. There was nothing