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Behind the CSA Box: Meet Your Farmer

Posted in Farms & Gardens on Fri, 05/17/2013 - 7:00am by Elizabeth Millard -

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This is the eighth post in a SGT series that looks at CSA -- community supported agriculture -- from the farmer's perspective.

Culinary School Chronicles: Winemaking

Posted in News & Views, Out & About on Mon, 05/13/2013 - 12:54pm by Jeni Hill -

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This is the seventh article in a series about attending Culinary School.

Kitchen Adventures: Making Sourdough, Part II: The Starter

Posted in Family & Home on Wed, 05/08/2013 - 7:00am by Jillian Tholen -

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This is the second post in a series on making your own sourdough bread. Last week, Jillian explained why make your own sourdough

Great Grains: Amaranth - The Next Big Thing?

Posted in Family & Home, Health on Mon, 05/06/2013 - 10:36am by Amy Sippl -

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One of the things I love about writing about food is trying new ingredients. When I run across something at the farmers’ market or in the grocery aisle I haven’t cooked before, it almost always ends up in my cart. When amaranth (pronounced ah-mah-ran-th) found its way into my kitchen last month, I was skeptical but curious about what this tiny grain had to offer.

Trying new ingredients usually ends up one of three ways in my kitchen:

Hunting for Dinner: Wild Game Charcuterie (and Recipes for Goose Pastrami, Pâté, and Confit)

Posted in Family & Home, Out & About, Recipes on Fri, 05/03/2013 - 7:00am by Jamie Carlson -

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As a hunter, one of my primary thoughts when I am out in the field or forest is: How am I going to use whatever I kill? One of the complaints I hear from people who hunt is that they get tired of the same old ways of preparing wild game. It seems like a lot of hunters let their wild game go to waste or give it away because they don’t understand how versatile wild game can be. I grew up in a family that took most of the venison we shot and turned it in to summer sausage or jerky -- not very creative. We ended up giving a lot of it away because after eating the first 30 pieces of jerky or summer sausage sandwiches every day for a week, you lose interest and don’t want to eat either anymore.

Kitchen Adventures: Making Sourdough, Part I: Why Sourdough?

Posted in Family & Home, Health on Wed, 05/01/2013 - 11:16am by Jillian Tholen -

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This is the first post in a series on making your own sourdough bread. Stay tuned next week for the full starter recipe and the step-by-step, day-by-day process of growing a sourdough starter.

If you asked me to name my favorite flavor profile, it wouldn’t be salty, sweet, or bitter, but sour. I adore sour things—yogurt, sauerkraut, kombucha, cultured butter…the list goes on. Part of the reason may be that when it comes to food and drink, sour flavors feel balancing to my palate. Combining tangy sauerkraut with corned beef balances its saltiness. Eating plain yogurt with fruit balances the fruit’s sweetness. Adding a squeeze of lime to pad Thai can elevate the dish to a new level, simply by bringing all of the other flavors together.