Farmers markets move online It isn’t always easy finding fresh, high-quality food in this country. Supermarkets with their long, complex supply chains usually offer unripe or subpar produce that leaves a lot to be desired. But the usual alternative methods of provision have distinct limitations. Luckily, technology provides one great answer to this dilemma, opening up an important new avenue for small-scale producers to connect to customers. Only local farms can deliver the very freshest produce. CSAs require a large up-front cash layout and lock you into eating whatever happens to be delivered. For quality-minded consumers who would like to support local agriculture, it can be a struggle to obtain the freshest food on a consistent basis. But as I discovered in researching my new book on good news in sustainable food, small producers have one magical ace up their sleeve, a tool that could provide a far greater advantage to locally oriented growers than to big nationally focused ones: the Internet.
Fat of the Land Brazilian coffee cocktail | 1bigbite Lately I am a magnet for minor and intermediate disasters, actually I always had been but things are escalating. Sometimes I believe bad things just happen to me but at the end it is how it is, this is me and I should come with a warning. Just a list of last days debacles: I broke three glasses, of cause the expensive ones and every day one because it’s so much fun to clean the floor. If I look on my left hand, I can see two cuts slowly healing, still love sharp knifes. These pee-wee accidents are bad, but after all I wish they would triple if it would make the next catastrophe never happen. And now the worst thing, you might already guessed… A wave of coffee made it into my notebook through the usb ports and the screen went black immediately. Brazilian coffee cocktail serves 2-3 120 ml / 1/2 cup chilled espresso 60 ml / 1/4 cup rum or cachaca 60 ml / 1/4 cup sweetened condensed milk ice cubes Combine everything in a shaker or ball jar, add ice cubes and shake well.
4. Poo - The Chicken Keeper's Guide - The Poultry Pages - Allotment and Vegetable Gardening Below are pictures of Chicken Droppings kindly donated by our members (the pictures not the poo). Normal Picture taken by Catsmuvva These last three pictures have shed intestinal lining in them - quite normal, not a cause for concern. Coral coloured Urates These are frequently deposited overnight and are quite normal Oily and Foamy The range of "Normal" is huge :shock: Ceacal These are produced from the caecum of the chicken and are mustard to dark brown froth. Fly Maggots (picture curtesy of Vember) Flies will lay their eggs on moist chicken poo and in warm weather they will very quickly hatch into small maggots. Watery Watery droppings can be produced by hens which are too hot. Abnormal poos Coccidiosis produces blood in faeces. Above is from a chicken suffering with Clostridium perfringens.see: The hen who produced this specimen was about 25 weeks old. Worms picture taken by smiler43 picture taken by Lindeggs Broody Poo Thanks to ANHBUC for this picture
NorCal Cazadora Tiramisu ice cream tiramisu ice cream This is one of my recipes published in the February edition of Oprah magazine as part of the main food feature on ice cream. I have had a love affair with ice cream for 20 years which started when I first left South Africa to travel the world and realised what real super premium ice cream was all about. This is the ice cream version of the classic Italian dessert Tiramisu that is just a little bit decadent. Ingredients 150ml / 2/3 cup water 150gms ¾ cup sugar 250gms Mascarpone cheese 250 gms of crème fraiche or sour cream 1 tsp vanilla extract 3 tsp instant coffee dissolved in 3Tbs hot water 2 Tbs brandy or coffee liqueur 90 gms boudoir biscuits broken into small pieces cocoa powder for dusting Instructions Bring the water and 115gs of the sugar (½ cup) to the boil in a small pot until the sugar has dissolved. Copyright DrizzleandDip 2013 my ice cream feature in oprah magazine Like this: Like Loading...
AboutHarvest.com A for profit social enterprise, all about food. Traveling in Italy: Sfingi, Sicilian Puff Pastry Fritters When you notice that everywhere you step on outside your house seems to have developed colored spots, it doesn't mean that the cleaners left on a holiday altogether nor there's a new city-wide fad of polka-dotted flooring. It just means that Carnevale (Carnival or Mardi Gras) is just around the corner. This is also my reminder that it's time to hit the stores and do my share of the Carnevale festivities. Take my kids out costume hunting along with the other hundred parents and kids looking for the same thing. Princess and action hero costumes. Children put on their costumes and start throwing stelle filanti (streamers) & coriandoli (confetti) everywhere. When Carnevale arrives, my thoughts dwell on the plethora of pastries that go with this period. There is futility in calling each pastry with its proper name, I've noticed. Here, I have the Sicilian puff pastry fritters. Even if these fritters come from one region, there are different kinds too, depending on the town it comes from.
Soil and Health Library PPQ: Texas Tortilla Soup Amanda chose this week’s Project Pastry Queen challenge: Texas Tortilla Soup. I was super happy to put this on the menu this week. One, our oven is broken (waaah!) and that has really messed with my mind. And our menu. The Pastry Queen’s Texas Tortilla Soup has been our go-to chicken tortilla soup recipe for the last 5 years. Slow-roasting (or fast… depending on how much time you have) the tomatoes removes the excess water, concentrates the flavors, and caramelizes some of the sugars in the tomatoes. Um, did I mention it’s good for you? This is one of those great meals that you can make on Sunday and not worry about making dinner again until Wednesday. Thanks to Amanda for getting my husband so excited about going to the grocery store this week!
Do you know what kvass is? | Gourmantine's Blog It’s a weird word, I know. Kvass or as we call it in Lithuanian “gira” (G like good not gin) is natural drink made by fermenting bread, berries, caraway seeds or honey, by adding sugar, yeast or natural ferment. It’s a very old drink, ancient in a way, which became particularly popular in the XVI century and was consumed by anyone from country folk to dukes. It is said it was it was consumed more frequently than water, though you can’t be sure of it… More than 100 recipes are known of the type of kvass that used to be made, some with fairly exotic names like white violet kvass or black currant leaves kvass. Sounds interesting, doesn’t it? Nowadays, the kvass that is widely known in Lithuania is made from bread. Now, in case you are having some suspicious thoughts that this drink may not be good for the health, it’s quite the opposite. How does bread kvass taste? Well, it’s certainly not a usual taste, rather very very unique. How to make bread kvass? To start you need sourdough rye bread.
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