Dinner in my household typically consists of whatever strikes my fancy as I study the contents of the refrigerator. I rarely use recipes these days except occasionally for inspiration when I feel like I’m in a rut. And even then I hardly ever follow the recipe closely; I follow the gist of it and don’t worry if I’m missing some of the ingredients or don’t have the exact quantities.
Happy days are here! It’s time for us to dust off the orange ‘local’ signs in produce because the asparagus and rhubarb has arrived!
It is a sad, sad day. What seemed like an uphill battle has now become practically an insurmountable cliff. Whole Foods, Stonyfield Farm, and Organic Valley, all big players in the voice of organics, have sold out to Monsanto and agreed that “The policy set for GE alfalfa will most likely guide policies for other GE crops as well.
With our fresh meat sale coming up tomorrow, Thursday the 26th, it seems like a good time to talk about burgerology and the art of the perfect grilled burger. There is always plenty of ground beef at the fresh meat sales (with more sales coming up this summer) and what better way to enjoy it than hot off a grill and onto a toasted bun?
It’s time to celebrate! The strawberries are here, courtesy of Ware Farm in Bear Lake! Strawberries are such a colorful, vibrant, juicy arrival in the store and it’s hard not to gorge on them. Strawberries with shortcake is a traditional way to enjoy the red beauties but I am partial to moist, flavorful pound cake. And, of course, real, lightly-sweetened whipped cream! Joy of joys!