Monthly Archives: February 2013

Sarah Hayden Williams

Posted on February 25, 2013 by Loralea

More news from friends of Quillisascut Sarah came to the farm during our early foray into introducing cooks to the source of their ingredients. At that time we were inviting people working in the industry to come out and spend … Continue reading →

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Share the Seed

Posted on February 22, 2013 by Loralea

Are you saving your own garden seeds? Concerning all the hubbub about seeds, patents and who owns what; wouldn’t it be fabulous to create more localized seed distribution and sharing? With that in mind, we need to understand more about … Continue reading →

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Save the Seed

Posted on February 18, 2013 by Loralea

Do you find it disturbing that the corporate seed industry is messing with the free sharing and saving of seeds? As you are merrily surfing seed catalogs and dreaming up plans for the season ahead, please take the time to … Continue reading →

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Happy Valentines Day!

Posted on February 14, 2013 by Loralea

Why is it called Valentines Day? I agree it is wonderful to have a special day to focus on love so where did this celebration originate? Are you ready? February 14 is the feast day of Saint Valentine. Like many … Continue reading →

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Chestnuts

Posted on February 11, 2013 by Loralea

“The true meaning of life is to plant trees, under whose shade you do not expect to sit.” –Nelson Henderson One of the pleasures of winter is eating roasted chestnuts. Sometimes we can find them fresh at the local market. … Continue reading →

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Kitchen Tools

Posted on February 8, 2013 by Loralea

Do you have a well loved kitchen tool or gadget, one that would be hard to live without? One of my early home investments was to purchase a Kitchen-Aid mixer. I had used one at my first restaurant job and … Continue reading →

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Sour Grapes

Posted on February 4, 2013 by Loralea

Verjus (or sour grape juice) If life doesn’t give you lemons, make verjus! Chef Becky Selengut Our desire to use local seasonal ingredients has us seeking replacements for citrus products.  During our workshops we use the sour juice of green … Continue reading →

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