Kale is a wonderfully nutritious food. I feel virtuous just thinking about eating it. But, if you have had enough already save some now to saute in the winter or throw into soups. I spent few minutes this morning blanching two bags of kale that we received in our basket from our CSA at Sunny Hill Farm. It was simple, here is what I did: 1 – wash the kale2 – tear off the rib and rip into smaller pieces3

I was reminded today in a conversation with my sister that there is a time and a place for food. She has been reading a book, Perfect Health: The Complete Mind/Body Guide, Revised and Updated Edition, and was pleasantly surprised when the final chapter reiterated and reinforced the concepts that I have been reading about, viewing, talking about and pondering these last many months. The first is that food is seasonal and should be eaten, as much as possible, in

Zuchinni is a wonderful vegetable that even though it is abundant when in season can easily be added to recipes without changing the flavor. This recipe can also be made into muffins by dividing the batter into muffin cups and shortening the baking time. It was originally based on a recipe from AllRecipes.com however I have made many modifications. Makes 2 8″ loaves 1. Pre-heat oven to 350. Grease and flour 2 8×4″ pans.2. Sift Together 2 c. all purpose

I cannot recall what tipped me off to watching this movie, Killer at Large but a few weeks ago I requested it from our library and brought it home to watch. As with many of the books and movies that I am researching now the themes are similar as is most of the information but each one has a different perspective and a few new tidbits to share. 30 Days – Season 1 was no exception and I was pleased

If you are looking for great recipes with Kale start here EatingWell.com. In this week’s basket from Sunny Hill we received kale, lettuce, green beans, blueberries, cucumbers, zucchini and summer squash. I went blueberry picking today with the kids to Spring Valley Farm in Conowingo. The peaches were ripe, too and I made their first purchase of pick your own peaches of the season. I’ll be busy with blueberry pie and jam. I will freeze many of them to have

So, the spinach season is coming to an end and you have already had spinach & strawberry salad, spinach frittata, spinach quiche, cream of spinach soup and honestly at this point you are just spinach’ed out. Spinach is quick and easy to preserve by freezing and it is easier to add to your favorite dishes because it is already cooked at this point. 1 – Wash the spinach thoroughly!!! If you don’t you are likely to have gritty spinach. Ask

I just concocted this tonight so I am not sure if someone else has made it before. I would make a few changes for next time but before I forgot I thought I ought to write down the recipe. 7 oz of drained, chopped, cooked spinach (we had some frozen from earlier in the spring)1 lb ground pork8 oz of noodles (I used macaroni)2 c. of whole milk4 cloves of garlic, crushed1/4 t ground black pepper1 t. Bouillon (I used

We just returned from a trip to the south for a family reunion. We bagged up our weekly share of veggies, cheese and fruit and took it with us. But, I was happy to pick up a few local things while in the area: boiled peanuts, peaches, bbq chicken and pulled pork, coleslaw, etc. It is fun to try foods that regions are known for. I am not sure how locally produced they were but you know this trip was

For a while now I have been reading my way to a better understanding of our food system and how we can change it. I spotted the book Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly while in Barnes and Noble in March and added it to my ‘To Read’ list. Just recently I was able to delve into this book. I was intrigued by the title but after reading the introduction I had