Sweet potatoes are incredibly versatile. Turn them into fries, a delicious take on a traditional au gratin, or simply bake and stuff with anything your heart desires. As the weather has turned colder though, my eyes are set on chili. What better way to celebrate the sweet potato than with this hearty vegan comfort dish with a hint of curry powder and a touch of agave nectar.
The FDC was introduced to this product by a Marblehead member. We’ve sampled and enjoyed it and want to give you the opportunity to try it as well. This oil is pressed from one farms’ single variety of olive, Koroneiki, raw, and unfiltered. It has an exceptional taste. The olives are pressed, oil is allowed to settle, then shipped to family in the US. A store will be going up soon on Small Farm Central.
Calls are coming from Puerto Rico for help in many forms. For our community, helping the sustainable farming community has a close connection to our guiding principles. To help streamline the ability to reach the farmers, we are sharing with you resources presented to us to ensure donations go directly to the farmers in need. This important project will help Puerto Rico’s farming community re-establish and begin growing food faster.
Jocelyn Cook delivers again with a beautiful, simple recipe to preserve and store pears and apples for those long winter nights. The best part? The slow cooker does most of the work. I cannot wait to get my hands on a piece of fresh baked gluten free bread slathered with this tasty goodness!
Our long-time members are well versed in roasted kohlrabi, kohlrabi fries, and even kohlrabi chips. Putting kohlrabi in the oven in any form, tossed with a little olive oil and salt, always produces a delicious result. Ready to stretch your kohlrabi repertoire? Try this German style kohlrabi. It’s a simple, old fashioned, creamy take on kohlrabi. Continue reading