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Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot… Read More
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We all know about the classic CSA: a box of fresh vegetables and fruits from a local farm delivered once a week to your home. Paying in advance of the season in most cases or even on a monthly or weekly basis, a CSA participant is then entitled to a portion or… Read More
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Our premarket CSA began just this week – perfect timing for One Local Summer. It seems now, more and more, all of our meals are local. If not entirely local, they’re substantially local. What a blessing it is to celebrate real food this way! This week we enjoyed local milk, eggs,… Read More
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I came across this page today highlighting 49 Reasons to be a Vegetarian and wished to address it point-by-point for the edification of readers who may be recovering vegetarians or who may be confused by the points discussed therein. The Environment 1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce… Read More
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It’s that time again! Better than Christmas, better than 4th of July Fireworks: ONE LOCAL SUMMER! One local summer entreats locavores, food bloggers, green living gurus and anyone else to celebrate and explore their local foodshed by committing to prepare at least one meal each week comprised entirely of local ingredients. As last year,… Read More
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Print this Post | Share In the heart of ski country, spring replaces late winter slowly–so slowly that when most gardeners around the country are celebrating the season with the first shoots of asparagus or tender salad turnips or sweet peas, we’re still struggling under several feet of hard-pack, glacial mounds of snow. It is a barren and desolate… Read More
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The leaves are changing here in the high-country though we’ve been blessed with warm weather this week. It’s such a colorful time of year. The grasses are still green. The flowers are still vibrant in all their many hues. Purple-red wild raspberries dot the bushes and the willows are just beginning… Read More
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Print this Post | Share The weather is turning cooler and cooler here in the mountains. As I walked to work a few mornings this week, I could actually see my breath and I’ve heard that the aspens are already turning gold in the higher country. It’s hard to believe. We really were robbed of a summer… Read More
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We enjoyed this meal directly after last Sunday’s market. I’d taken the day off. Between working full-time and mothering our toddler, I don’t have the energy to be at market any more and I think my presence (particularly with said toddler in tow) was more of a burden than a help to my… Read More
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Like last week, we were incredibly busy this week with barely enough time to think let alone cook, but that didn’t keep us from eating local. In addition to using local ingredients in every meal we cooked this week, we enjoyed a spectacular meal at the market from our concessionaire who–in the spirit of the… Read More
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