LFN: Blue Rooster Farm

March 28, 2012

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A Look at Our Local Food Network A few weeks back we had the pleasure of visiting with Roy and Julie at Blue Rooster Farm.  They are a grass-based farm, devoted to ecologically friendly practices.  Blue Rooster supplies meat and mushrooms to the CSA operated by Village Acres, a vegetable farm run by Roy’s extended […]

Posted in: market

The Sausage Files

February 26, 2012

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The Kit: Landers, Frary & Clark # 2 Universal Food Grinder. My mother sent me this grinder just before the holidays.  (She had inherited from an older generation.) I haven’t been able to date it, precisely, but the history of the company and the grinder’s basic design is pretty interesting. The company made a wide […]

Posted in: kitchen

Springwatch 2012

February 20, 2012

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Behold, spring. We are precisely a month ahead of the vernal equinox, but today a significant event marked the advent of spring. The first crocus arrived and opened, which shouldn’t be too much of a surprise considering how warm and mild the winter was. You’ll recall that last year they were blasted by a March […]

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Posted in: garden

Pickled Peppers

February 12, 2012

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We’re just now cracking open our go at these pickled peppers.  Luckily, we actually wrote down where we got the recipe ’cause these are fantastic.  They’ve got just the right balance of heat, garlic, and savory.  We played around with pepper types and spices in ours.  So far, all the variations are great – from […]

Posted in: kitchen

Better Basics: Baked Potato

February 5, 2012

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Growing up, I lived with my grandparents. This led to some interesting moments that are likely uncommon for people my age. I recall clearly the day they got their first telephone, for instance. We watched the Olympics on an older television in the upstairs room, black and white of course, that had a remote control […]

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Posted in: kitchen

Better Basics: Extracts

January 29, 2012

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Over the holidays, Dustin’s grandma sent us some of her recipes, including an old-school anise candy recipe that I’ve been curious about for a while now. We had anise seed and star anise around the house from previous cooking ventures, but none of the anise extract that we’d need for candy making. Being us, this […]

Posted in: kitchen

Too Many Cooks: Vinegar, part II

January 22, 2012

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And things were going so well! For a good while there, our vinegar was puttering away.  All signs pointing to Mother-hood. A distinctive, somewhat sweet vinegary smell.  Then-BAM!  Mold City.  Ugh. People seem to be skimming the mold off and trying again, so I’m giving it a go (as in skimming it out, adding wine, […]

Posted in: kitchen