Putting the fall garden to bed with spring dreams
Fall foliage color has peaked, and leaves are falling. Temperatures are dropping, and it’s time to put the garden to bed.
Fall foliage color has peaked, and leaves are falling. Temperatures are dropping, and it’s time to put the garden to bed.
Tomato soup made from scratch? Little toasted cheese soldiers to accompany? Who could ask for more?
On an antique desk that belonged to Vermont Senator Justin Morrill, the father of the land-grant university system, representatives from the University of Vermont on Oct. 3 signed a 30-year lease for approximately 400 acres of farmland for long-term agricultural research use in partnership with the U.S. Department of Agriculture’s Agricultural Research Service.
For those who think Halloween is just for youngsters, I’d just point out that my sister is 89 and hands out treats from the front porch of a house in a very busy neighborhood in northern California.
resh garlic from your garden is hard to beat, and now is the time to get it started for next year.
In the paper of “all the news that’s fit to print,” we read that two pretzels unearthed during a dig on the banks of the Danube in Regensburg could be more than 300 years old. They are quite similar to the food we eat today.
The good news is that this year’s apple harvest is abundant and delicious.
Shelburne Farms has been awarded a Save America’s Treasures grant of $500,000 to help protect and preserve the historic Farm Barn, including restoring its beautiful stone courtyard walls.
Clemmons Family Farm is one of 112 organizations nationwide selected to receive an ArtsHERE grant of $130,000 as part of a new program from the National Endowment for the Arts.
Mark Bittman once noted, “You can add almost anything edible to greens and call it a salad.”
They’re the most familiar of fruits, but how much do you really know about apples?
The egg roll, featured at Monday Munch, makes one think of that golden oldie, “Yes, We Have No Bananas.”
So, what’s on the menu?
Tomatoes and the sweetest corn imaginable are everywhere right now. Red tomatoes, green, purple, yellow, orange, striped and tie-dye too.
Even though there’s no zucchini on the menu at the next Charlotte Senior Center Monday Munch, this seems an apt time to give a tip of the hat to zucchini, the vegetable described by “The Almanac” as “staggeringly productive.”
Eggplant, zinnias, blackberries, cash, dry goods, backpacks, bread and more; how are these related?
We purchase them at the market. We dine on them in salads and sauces. Some of us indulge in the joy of growing our own at home, but how much do you really know about tomatoes?
Taquería El Califa de León, one of the nearly 11,000 registered taco shops in Mexico City, recently rated a Michelin star.
New Englanders wait for sweet corn season all year, and for two or three months we delight in using it as much as possible, from breakfast to dinner, and the occasional midnight snack.
When we think of Cape Cod, we often think “fish,” but during the early 20th century, as chicken became more accessible and affordable, cooks in the Northeast (and everywhere else) began pumping up chicken’s popularity.