A poultry farmer gives some advice to home gardeners, and it starts with chicken manure.
A church in North Bellmore brings back an ancient tradition.
A couple of years ago we started coloring Easter eggs the natural way with vegetables and spices that can be teased out in a few…
‘This is about local seed sovereignty. That is the only agenda; we’re not trying to sell anything.’
Don’t be surprised that you can grow lettuce late into the fall.
The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.
Back-to-school panic season coincides with the height of tomato season in my house. I keep saying I am going to do proper canning, yet the equipment keeps languishing in my basement for reasons of time and intimidation (we do not call it laziness around here and you shouldn’t either).
Everyone “knows” how to open an oyster, but few are actually taken through a technique step by step by such a colorful character. We just had to share.
I know my tomato snobbery game is so on point. But by now it’s no secret that good ingredients will yield good eats. So take advantage of the shiny ruby treats at your famers market while you can. You’ll thank me when your ‘maters are as saucy as a salsa dancer.
Encouraging leafy herbs, combating squash vine borers and more midsummer gardening tips from a local kitchen gardener.
Long Island mourns the loss of local apiarist, Craig Byer, who tragically died in a motorcycle accident last night.
Chris Kelley, member of local home brewing club Long Island Beer & Malt Enthusiasts, had an idea: organize and host a Chopped style brew day. Ten teams, each with a head brewer and one or two assistants, were randomly assigned a style of beer and two ingredients, such as wood, peaches or habanero peppers; Kelley’s team drew a rye IPA base with orange peel and basil.