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.
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.
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.
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?
Spring on the farm turns Kate poetic!
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.
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.
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.