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.
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Thinking About Going WWOOFing?

Kate and Ian are WWOOFing in the North East; their advice for others wanting to try it: “It’s likely you’ll also come out of it with a couple of good stories, some delicious recipes, a few great friends, and at least one place you’ll always remember.”
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Sourdough Crackers - Easy and Versatile

Einkorn crackers

We’ve been slowly moving away from any processed foods in our household, and crackers have been a holdout. I never could seem to get something that was crisp enough and with enough flavor. These are yummy, crispy, and soooo easy to make with real ingredients!
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Hyper-Local Food in Chico Hot Springs, Montana

Ian and I set off on our cross-country honeymoon. First stop: Chico Hot Springs, Montana, known for the natural springs that warm the pool and hot tub. And where we discovered gardens and greenhouses and hyper-local food!
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Devil's Club: Aptly Named, But Tasty

Devil’s Club is a deciduous shrub related to the healing herb ginseng and common ivy. It is an unmistakable denizen of Seattle’s wet ravines and unsuspecting hikers regularly fall victim to its barbed spines. The surprise is that its roots and young are rather tasty.
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Kate's in the Kitchen: Whole Wheat Chocolate Chip Cookies

Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so.
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Dishing on Pollan's Cooked

I am a novice baker trying my darnedest to learn how to make good bread. I would rather have bought a book by Michael Pollan called Baked. In his book, Cooked Michael talks about his time with guru bakers, farmers, and millers. He reminds us that to make good bread you only need a few basics: flour, water, salt, yeast, time, and heat. Here’s our take on local and regional grain and flour, and baking bread.
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Spring's Promise: The Wild Strawberry

It’s Spring and we’ve got strawberries! Well, actually we have strawberry flowers! Fragaria vesca – the wild woodland strawberries native to the Pacific Northwest – are starting to bloom! Those lovely little white flowers (generally 1/2″ to 5/8″ across) begin blooming here in early to mid-April and soon produce tiny sweet fruit. Fruit that is often no bigger than the nail on your little finger.
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Spicy in Seattle: Japanese Ginger

Native certainly in parts of SE China, and cultivated much if not native in Japan and S Korea, Japanese Ginger is a woodland perennial that turns yellow and dies down in fall, rests during the cold winter, then shoots up again next spring, growing about 3 to 4 feet in height. Most Zingiber species are cold-sensitive; this one is hardy.
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Deconstructing a 'Zero Mile' salad

Spring is a tough season to try to subsist on garden vegetables, but it IS possible to do pretty well with salad greens and herbs.
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