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Resources for Eating Organic
Grow Your Own Sprouting Seeds
By Will Bonsall Back in the ‘60s and ‘70s, eating sprouts was all the rage, unsurprising since they are rightly reputed to be loaded with vitamins, minerals, enzymes, and easily digested proteins, far more than the unsprouted seeds. Many folks even went so far as to grow their own sprouts (many still do), sprouting clover,
The Bread Dude’s Bread Recipe
By Dusty Dowse Some time back, the topic of bread for the Common Kitchen that feeds the Fair volunteers came up at a steering committee meeting. Folks thought it would be neat to be able to bake bread on site. Turns out there was a way. As a long-time MOFGA member, a bakery owner and
Condiments to Spice Up Your Life
By Roberta Bailey Hallelujah! We made it to the longer days of spring and the much yearned for warmth of the sun. I hope you are all faring well and that along with the sunshine comes an unlocking of our tightly bound, weary hearts. Throughout the pandemic I have marveled over how I barely noticed
tea time tip
Raspberry leaves June 1, 2020 Amid the harvest of tomatoes, green beans, broccoli and other veggies this summer, take some time to harvest the makings for tea. An hour or two spent harvesting the leaves of raspberry, mint and other plants, then drying them, can save several dollars in herbal tea bills throughout the year,
Harvest Kitchen Cookies as Self Care
Drawing by Toki Oshima By Roberta Bailey Well, we have made it this far in the pandemic. It is a time of such extremes: the extreme pain of missing people, of not being there for holidays, birthdays, weddings and deaths. Some businesses are thriving and some have closed their doors; some had to temporarily shut
Harvest Kitchen Growing the True Sweetness of Life
Toki Oshima illustration By Roberta Bailey I have been thinking about cycles. Maybe I am always thinking about cycles. As soon as the weather turns colder in September, I start to crave winter squash. And late June has me watching the baby summer squash, balancing my urge to pick it and eat it with the
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