Mixin' In The Gravy Section :: Page 30

• BLOG-Summer’s Harvest, Winter’s Yield

  By Amy MagnusFebruary 18, 2012

  

  Humbly I admit I need to learn more about storing vegetables, and a recent community forum offered deliverance.

• BLOG-Family Fare: Pork Burgers

  By Amy MagnusFebruary 11, 2012

  

  A trip to the winter farmers market yields ground pork, slider rolls, salad greens, and a wonderful experience fixing a family meal together.

• BLOG-Breakfast with My Babies

  By Amy MagnusFebruary 4, 2012

  

  Children learn what they live. The Yellow Springs Montessori School offers a lesson in healthy breakfast.

• BLOG-Seeking shelter and shared wisdom

  By Amy MagnusJanuary 28, 2012

  

  Learn the old ways of the root cellar and enter your best winter root recipe in the upcoming Sustainable Living Workshop at the Yellow Spring United Methodist Church on February 11. I’ll be there to test your recipes, and the winner receives a gift certificate from New Liberty Farms.

• BLOG-Waste not. Want not. Worry not.

  By Amy MagnusJanuary 21, 2012

  

  Is there a better expression of frugality than a good compost heap?

• BLOG-The Beet Generation

  By Amy MagnusJanuary 7, 2012

  

  Slicing into a ripe beet is like chancing on a brilliant sunset. Here is nature on wonderful display, and my camera tries to capture its glory.

• BLOG-Chef to the Homesick Traveler

  By Amy MagnusJanuary 3, 2012

  

  When traveling, do make a habit of asking the natives where to eat. Sometimes, however, your best advice comes from an expatriate.

• BLOG-Two potlucks in two days

  By Amy MagnusDecember 10, 2011

  

  Gravy is at once practical and sublime. Preparing gravy cleans the pan and distills the luxurious essence of food. Eating local foods is much the same. Gather produce close to hand, and you will reap incredible flavor and nutrients.