by manon | Jun 11, 2013 | Recipes
1 lb of fresh Asparagus – trimmed 2 Cups mushrooms (this time of year you can use fresh local morels) rinsed and quartered olive oil to coat vegetables 1 sprig of fresh rosemary sprinkled over asparagus 2 cloves garlic – sliced 1/4 teas. black pepper 1...
by WRFM | Sep 11, 2012 | Recipes, Seasonal Produce
Fruit leathers are made from ripe or overripe fresh fruit that has been pureed in the blender, or from a cooked fruit sauce. Boiling apricots, peaches, pears or nectarines will help preserve their bright color, as it stops the enzyme action that causes browning. Sweet...
by WRFM | Sep 11, 2012 | Recipes
Select mature, firm apples, picked at the peak of the apple season. Wash well. Peel, core and slice 1/8 to 1/4 thick. Arrange in a single layer on trays. Dry at 135F for 6 to 24 hours. Drying times depend on initial moisture content of the product. The dryness of our...
by WRFM | Sep 11, 2012 | Recipes, Seasonal Produce
Food dehydration at home is the oldest and easiest way of preserving food. Dried food is stored at room temperature, often in reused glass jars, making it an energy-wise preservation method. Dehydrated foods are convenient and have a long shelf life. Because of water...
by WRFM | Sep 4, 2012 | Recipes
Eat your Beets! Beets have almost gained the same status in the kitchen and on the plate as kale has in recent times. It wasn’t long ago that beets were not well appreciated but now most folks can’t get enough of the deep red color cooked or raw, they fly...
by WRFM | Aug 28, 2012 | Recipes
photo by Manon Gaudreau: 8 oz jar of cultured pickled beets; based on recipe from Nourishing Traditions cookbook by Sally Fallon For a 1 quart jar 6-12 beets seeds from 2 cardamon pods (optional) 1 tablespoon sea salt 4 tablespoons homemade whey (if not available, use...
