Not that you would actually eat the shells of the eggs that Christians — observant or not — hard-boil and dye at Easter, but last year we thought it would be fun to try making food coloring from actual food, rather than from those store-bought tablets.
The heck with manicures — dirty hands are the surest sign that spring and garden-fresh vegetables are in the offing. To that point, we would like to share some information that will help get your hands dirty, too.
Restoration Farm seeded my agricultural education, and now head growers Caroline Fanning and Dan Holmes are making it official by launching a full slate of education programs for children and adults as part of the 2014 growing season at the Old Bethpage CSA.
I’m grumbling— just a tad— at having had to be up so early on a holiday Monday. But, these are farmer’s hours, after all—up at dawn, rain or shine. While I appreciate authenticity, it is a bit hard to get your head around the idea of spring planting when there’s about a foot of snow on the ground and more on the way. With the temperature a mere 18 degrees, I’m lucky our first seeding for Restoration Farm is planned in the relative warmth of the head grower’s basement.
Here’s the cold truth about eating local in winter: my chest freezer is my friend. I’ll say it. I’m a hoarder of frozen local produce. There may be a cable reality show in my future.
Panettone is a traditional Italian staple around Christmas time. Shaped like a giant mushroom, its flaky consistency is something like a cross between croissant and donut dough.
There are many ways to deck the halls, so why not go “au naturel” and gather some goodies on your next walk through the woods. Shannon Algiere, flower and herb grower at Stone Barns Center, uses spruce, pine, holly and sparkle berry in her Christmas arrangements as well as bittersweet, pine cones and sumac berry florets.