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Posts Tagged ‘buy local’

Crostini with Mascarpone, Fresh Raspberries, and Drizzled Honey

February 11th, 2009

Somehow in the excitement of picking rasberries, I forgot to take a picture of the ones that I collected.

Crostini with Mascorpone, Fresh Berries, and Drizzled Honey

Crostini with Mascarpone, Fresh Raspberries, and Drizzled Honey

But, I did remember to take a picture of my favorite snack to indulge in after a day spent picking fresh berries.

 

Crostini with Mascarpone, Fresh Raspberries, and Drizzled Honey

Simply spread a thinly sliced homemade or store bought baguette with marscarpone cheese. Top with your favorite berries, or sliced fruit, and drizzle with a good local honey. 

Recipe inspired by Seriously Simple, Easy Recipes for Creative Cooks, by Diane Rossen Worthington

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Bird’s Haven Farms & Canning Raspberry Jam

February 11th, 2009

Yesterday after sharing my recipe for homemade Raspberry Jam Bars, I realized that I have yet to share my recipe for canning Raspberry Jam. 

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One of the best things about canning Raspberry Jam, is that it gives you a great excuse to head out to a local pick your own farm to hand select bright red sun-ripened raspberries. Read more…

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Strawberry Picking at Legend Hills Orchard

June 14th, 2007

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Just two weekends ago, my husband and I laid our heads down on our pillows, slept under the soft Friday night light of a Strawberry Moon, and dreamed of fields that went on forever… As a result, we woke up bright and early the next morning hungry for the sticky sweet taste of strawberries and a day that began in an orchard full of perfectly ripe fruit waiting to be picked.

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With tall travel mugs full of freshly brewed, steaming hot coffee, and the largest Read more…

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Pick Your Own Farms

June 1st, 2007

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The trees are full of lush green leaves, the birds are busily foraging for worms in my newly planted garden, and I all I can think about is Saturday morning, when my husband and I will be heading out to a local pick your own farm to go strawberry picking. Yes, it seems as if I have been waiting for this moment for a very long time… To say that my jelly jars and canning equipment are ready is an understatement and Read more…

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Opening Day at Miller’s Farm Market

May 9th, 2007

Miller’s Farm Market

The grass may be emerald green and dotted with dandelions and violets, tulips may dance in the breeze under a bright blue sky full of billowy clouds, and the humming birds and bees may be buzzing in my garden, but nothing marks the true arrival of Spring for me quite like the opening day of the local farm stands and markets.

Living in Central Ohio, we are very lucky to have easy access to some of the best local and organic foods in the country. You do not have to go far off the beaten path before you will find your self driving down serene country roads scattered with both small and large farms. In front of many of them you will see hand painted signs advertising Fresh Eggs, Maple Syrup, and Honey. By Mid-Summer you may even find a small little table on the side of the road, placed under a tall shady tree, set upon it is most often a colorful bumper crop of home grown fruits, vegetables, and flowers sold entirely on the honor system. Something about putting your money in the jar, and selecting what you need while a tractor whirs in a nearby field is an experience all in it’s own and one not to be missed.

In the months ahead I will be taking my camera and exploring many of the local farm stands and markets surrounding the Metro-Columbus area. Sharing my findings in Ceres’ Secrets is already something I am very excited about and it seems fitting to start by sharing my favorite one first…

For the past three years, I have been very lucky to have had the luxury of traveling Read more…

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What Are You Really Feeding Your Family?

March 28th, 2007

Vintage Farm
(photo courtesy USDA.GOV)

Once upon a time, well actually, less than a century ago, our ancestors knew how to farm the land with out the use of chemical fertilizers, weed killers, excessive pesticides, and genetically modified seeds (seeds that had been scientifically and biologically altered from their natural state). Farmers as they had for many generations before them, saved the seeds from their own heirloom crops from year to year. They nurtured their land, farmed responsibly, and provided food for their families as well as the local community. People ate with the seasons, preserved the bumper crops, and food did not typically travel more then 50 miles to the table it would eventually be served on.

Today life is much different then it was in those good old days. Science, industry, technology, and the population have all experienced rapid growth. Our communities are no longer self sustaining and many of the things we buy including our food, comes from other countries. The contents in an average bag of groceries has often traveled over 1,500 miles before it has found its way into our home and many of the items we buy are made with ingredients we can not pronounce. The safety and integrity of these products are no longer in the hands of the traditional farmer, but in the hands of major agricultural companies such as Monsanto. Companies that play an interesting role in the future development of farming practices and the current production of many of the United States’ major crops. Read more…

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The Seasonality of Spring Fruits and Vegetables

March 21st, 2007

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If you have ever tasted the delicate flavor of the first baby lettuce of the season or have experienced the joy of standing in a backyard garden while eating early garden peas right from the pod, then you know the pleasure the first crops of Spring can bring. Truly nothing can compare with how complex, rich, and concentrated their flavors are, especially just moments after they have been harvested.

The first produce to hit the local markets is bright, colorful, and crisp, its aroma alone could almost be considered hypnotic. Strolling through the farmers market it takes quite a bit of restraint not to overfill your basket and just run with it like there is no tomorrow. Instinctively, our bodies seem to respond to this colorful array with a pent up longing for the potent vitamins and minerals that we have been lacking through most of the winter. Not surprisingly, the items you find will offer your body exactly what it needs to shake off the last of the winter blues, energizing you for the longer days ahead.

If ever there was a time to temporarily discard recipes, prepare food by instinct, and serve it closest to its natural state, this would be the time. A light splash of lemon juice, a good olive oil, and the tiniest bit of sea salt is all you need to dress a salad right now. There is no need for anything complicated, the greens which are always most tender in the spring, speak volumes all on their own. The fruit is absolutely luscious and seductive dripping with juices when you bite or cut into it. Drizzle raspberries with the tiniest bit of local honey and serve them on thin baguette slices, which have been spread with an almost sheer layer of mascarpone cheese… one of my all time favorite treats! Truly, with very little effort, it is really quite painless to eat like kings and queens when you pause from cooking and merely assemble your food. Read more…

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