Happy Pig Says "Welcome!"

Visit Our Friends at:

XX Bar Farm & Ranch

Choose from hundreds of posts

Here's how Sarah did it - a DIY buying club

2019 ApplePalooza: 1720 pounds of apples, 43 cartons to share, and 60-some of your closest friends: a do-it-yourself buying club. Here’s how Sarah Oien Page did it.
Read more: Here’s how Sarah did it – a DIY buying club

The Business of Baking at SHIFT

If you see fudge sauce or marshmallows on the dessert menu, you can bet they’re made from-scratch. No food dyes, corn syrup or hydrogenated oils. Fruit is used when it’s in season and bulk ingredients are organic. No, the sugar’s not local and neither is the chocolate; these are fundamental building blocks of dessert as we know it. I can’t figure a way around that one, but considering everything else we do I’m comfortable with the compromise.
Read more: The Business of Baking at SHIFT

Eating (and Working) Local in Western Maryland

My job description now looks a lot like Western Maryland’s local food scene at a glance; I’ve pieced together full-time work by reaching out to surrounding small towns. Between the farm, the hotel, the restaurant, and the creamery, it involves a lot of driving, plenty of good people, and a whole lot of good food.
Read more: Eating (and Working) Local in Western Maryland

Dinner With Friends

What do you really know about the food on your plate and where it came from? Today’s exercise in the provenience of our food – who grew it, who processed it, who sold it?
Read more: Dinner With Friends

May on the Farm

Spring on the farm turns Kate poetic!
Read more: May on the Farm

Soup of the Evening, Beautiful Soup!

It’s worthwhile examining our dependence on canned goods during a season when the lack of sunshine coincides with a shortage of fresh produce at the market. The days are shorter and colder, and popping open a can of soup is just too easy when you need a quick, hot meal. But the difference between fresh and canned extends far beyond the method of preparation.
Read more: Soup of the Evening, Beautiful Soup!

Living the Good Life!

One year ago I was working three jobs. I pulled espresso at a coffee shop and shelved armloads of romance novels at a bookstore. At my favorite job, I’d whip up elaborate breakfasts for sleepy-eyed travelers at a local B&B. We ate well and life was good.
Read more: Living the Good Life!

Noodles: Like Mama Used to Make

Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them.
Read more: Noodles: Like Mama Used to Make

Sprouts: From Seed to Plate

I am by no means an expert on sprouting. There are whole webpages dedicated to the task, online forums full of people sharing the outcomes of their home-kitchen experiments – from novice sprouters like me to expert enthusiasts. I was thrilled to find that the sprout community is just as active as that of the bread bakers and cheese makers. More proof that people are taking an active role in their food – and with sprouts, it’s literally seed-to-plate.
Read more: Sprouts: From Seed to Plate

Winter in Vermont - the WWOOFing Way

At this time of year in Vermont the animals are devoting what energy they have to staying warm. When the hens do lay eggs, they’re often frozen before we get to them. Some chickens have even developed frost-bite, so we stopped opening the doors for them in the mornings – they’re literally cooped up.
Read more: Winter in Vermont – the WWOOFing Way