Browsing All Posts filed under »nutrition«

Honeyed Rhubarb Jam

June 5, 2013

2

Dang, it’s been awhile. What can I say? I’ve been up to my ears in work (at the farm, at the other farm, at the restaurant, at home), and there is no such thing as a day off around here, right now, at least. But according to my observation of the most accomplished and seemingly-fulfilled […]

Curried Cauliflower and Parsnip Soup

March 4, 2013

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I’m terrible at following recipes. Or rather, I’m seemingly incapable of taking the time to seek out recipes and then prepare dishes accordingly. I don’t know what it is- my oft-hectic, job-to-job schedule, the fact that I’ve been working at a restaurant for over a half-decade, my taste for improv (thank you, Maura Morrison; EVERYONE […]

DIY Diet Analysis

February 23, 2013

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The snowy landscapes of today aren’t fooling me. Spring is on its way, and I’m preparing to trade treadmills for trail runs and garden work as I begin my education coordinator position at Wright-Locke Farm. In doing so, I’ve been thinking a lot about what it means to be healthy, and how so many, regardless […]

Pre-plan Can Plan

January 20, 2013

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2013 brought about some unsavory circumstances around these here parts. First my monthly student loan debt payment doubled (bye, bye grace period). Then I had the pleasure of dealing with credit card fraud for the first time. And then I found out the house I live in had been sold, without any prior notice to […]

Cranberry Sauce

October 29, 2012

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What better than a stormy Monday morning to bust out a blog post. Sometime between late Sunday evening and early this morning, Sandy’s wind and rain arrived in Massachusetts. I’m wondering what all the hullabaloo up here is about, though, as she doesn’t seem to be as harsh as the weather reports have led me […]

Vegan Kimchi

October 9, 2012

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I hope you’re not getting sick of my (slight) obsession with fermentation lately. Between all the brassicas I keep getting from my CSA workshare at the farm and the cool temps that help to keep ferments from spoiling, it’s hard to find a reason to NOT ferment. I’ve written about Mr. Lebovitz’ kimchi before, but […]

Fermented Apple Peel Vinegar (+ Switchel)

October 9, 2012

15

Apples, in their many possible forms, are one of my *favorite* foods. I’m extremely appreciative to live in an area of the country that, despite its own share of drought and freezes, has seemed to fare better than other, harder-hit agricultural communities throughout the US. I’ve been drying a lot of apples this fall, and […]