Garnishes as Superfoods: Parsley & Sorrel
Don’t leave that garnish on the plate! It might be the most nutritious thing you eat today.
Author
Mary Brower
My Stories
3 Ways with Heirloom Dry Beans
Make one of these vegetarian dry bean recipes for dinner tonight. They all have a hands-on time of 20 minutes or less.
Russian Crepes: Blini
Rich Russian crepes, known as blini, are traditionally enjoyed the week before Lent begins. Our resident farmer, Mary Brower, shares her clean version and a variety of fillings for this delightful dish.
Hearty Roots: Rediscover Turnips, Radishes and Celeriac
Warm up with winter's best bounty! Learn to love root vegetables with these novel and nourishing recipes featuring the "lowly" turnip, "boring" potato, and "forgotten" celery root.
3 Nutritious Meals Featuring Fermented Veggies
Experience the tang of a real deli pickle, the surprising freshness of authentic sauerkraut. Making and cooking with probiotic-rich lacto-fermented vegetables will enhance the flavors and nutritional benefits of your meals. Our resident farmer, Mary Brower, shares three great recipes.
Thanksgiving Simple: A Farmer’s Take on 4 Classic Holiday Dishes
Our resident farmer Mary Brower shares three fresh sides and one easy dessert for Thanksgiving that showcase delicious whole foods.
3 Ways with Beets
Think you don't like beets? Think again. A member of the chenopodiaceae family, along with Swiss chard and quinoa, beets are bursting with antioxidants. Our resident organic farmer, Mary Brower, shows you three simple and tasty ways to include this winter root vegetable into your diet.
How to Choose a CSA Program
A Community Supported Agriculture program (CSA) is a great way to get farm-fresh fruits and vegetables all summer long. Here's what you need to know to choose the right one for you.
3 Ways with Chard and Kale
Is your fridge filled with kale and chard from your CSA share or a trip to the farmer's market? Never fear. Here are three simple ways to enjoy your nutritious greens.
How to Make Lacto-Fermented Root Vegetables
Lacto-fermentation is an ancient form of food preservation that also enhances the health benefits of food. Here's how to make your own delicious, tangy lacto-fermented roots at home.
Two Shredded Salads for Spring Locavores
In northern parts of the country, vegetable gardens are still emerging from winter, and in warmer parts of North America, it’s still a couple months before many warm-season crops begin to produce. So what's a locavore to do?
What is Organic Farming, Really?
Ever wondered what makes your produce "organic?" Our resident farmer, Mary Milsap Brower of Bluestem Farm, explains all.
Homemade Chicken Broth
Easily more delicious than anything you can buy at the store, homemade chicken broth is also simple, economical, and nutritionally dense.