Tuesday, January 28, 2014

Home Grown: Barks of Winter

In the lush green of summer, the bark of woody plants is barely noticeable. Winter strips all that away, though, and invites us to pay more attention. A close look at the bark of many trees reveals far more intricacy and complexity than simple protection would require.

Although it takes many years for bark to reach its mature stage, some trees are worth planting for this characteristic alone. In some cases, the texture is so unique they can be identified simply by touch.

Continued at... Barks of Winter

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Artwork: A Close View of White Birch Bark

Monday, January 27, 2014

Recipe Archive: Pancetta

Pancetta is an Italian bacon and a delicious ingredient used in many of that country’s dishes. It’s simply pork belly cured with salt and seasonings, which is then rolled into a log and hung to dry for a couple weeks. It’s typically thinly sliced or diced and sautéed, then combined with sautéed vegetables.

continued in The Book Stall

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
Recipe Archive
Farm Kitchen

Saturday, January 25, 2014

Home Grown: Time to Plant Asparagus

By planting asparagus only one time, the plants will continue to produce for many years to come. A vegetable garden in Vermont has had the same producing asparagus bed for more than 100 years.

February is the best month for planting asparagus. Crowns, not seed, are used to establish asparagus. Check with area garden centers early in case the crowns need to be ordered.

Asparagus crowns that are one year old are best to use when establishing a bed.

Continued at... Time to Plant Asparagus

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Artwork: Mary Washington Asparagus 

Wednesday, January 22, 2014

Farm-Raised venison from Moundridge, Kansas

Now available with Venison in Meats:
Farm-Raised venison from Moundridge, Kansas

USDA inspected farm-raised venison available direct from the farm in Moundridge, Kansas.

At 2.4 grams of fat and 120 calories per 100 grams of meat, venison is probably the healthiest choice of all the red meats.

This venison comes from one of the few Fallow Deer farms in the United States. "You will find our Fallow Deer and Rocky Mountain Elk to be of superior quality and our venison products are pure, natural and the healthy choice," says owner Lyn Kaufman.

Fresh and snack venison is available as burger, sausage, medallions, chops and roasts.

Farm-Raised Venison
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All-Natural Seasonings from Palm Beach Gardens, Florida

Now available with Spices and Seasonings in Specialty Foods:
All-Natural Seasonings direct from the blender in Palm Beach Gardens, Florida.

Italian blend, Mediterranean, Chipotle, Seafood, Grilling, and Lemongrass blends are sold in 1.3 - 2.1 oz glass jars with grinder lids.

These all-natural blends are perfect for diabetic and health conscious diets.

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Wednesday, January 1, 2014

Here's How To... Grow Mushrooms.

Mushrooms grow in three basic mediums: wood, soil and dung. For growing shiitake mushrooms, use wood as the growing base. Most sources recommend oaks, but sweet gum, elm and other hardwood trees also work.

Trees used for mushroom culture should be cut in the winter before the sap rises. If the tree has budded, it's too late to use it."

Follow the link to... Grow Mushrooms.

Here's How To...
How To Do It
Artwork: Mushroom