*culture is not optional (*cino)/The Huss Project is also looking for four compassionate, creative, hard-working people to join us full-time for 10 weeks this summer as AmeriCorps VISTA Summer Associates! Applicants should be 18 years of age or older, with a passion for serving our Three Rivers community through urban farming, event planning, and youth engagement. The term runs...
The weather outside might be frightful today, but we've been busy planning for warmer months and the Huss Project Farmer's Market! The market will once again happen every Saturday, 9:00am to 1:00pm from June through September and will feature fresh local produce, syrup, baked goods, kids activities, farm tours, forest trails, bike tune-ups, and more...
Eater’s Almanac is our weekly newsletter for the Huss Project Farmer’s Market. You can receive a print copy each week at the market, which includes a recipe for seasonal vegetables! “We are each other’s harvest. We are each other’s business. We are each other’s magnitude and bond.”Gwendolyn Brooks We hear a lot these days about “agreeing to...
Eater’s Almanac is our weekly newsletter for the Huss Project Farmer’s Market. You can receive a print copy each week at the market, which includes a recipe for seasonal vegetables! Below is an excerpt of the poem "From Blossoms" by Li-Young Lee, which we first encountered in the excellent collection of food poems called The Hungry...
Eater’s Almanac is our weekly newsletter for the Huss Project Farmer’s Market. You can receive a print copy each week at the market, which includes a recipe for seasonal vegetables! “Everyone who has ever lived took the lives of other animals, pulled plants, plucked fruit, and ate. Primary people ...
Eater’s Almanac is our weekly newsletter for the Huss Project Farmer’s Market. You can receive a print copy each week at the market, which includes a recipe for seasonal vegetables! “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” Thorin to Bilbo in The Hobbit by J.R.R....
This potato and green bean salad is a light, fresh and healthy vegetarian summer side dish that you’ll want to make all season long! Ingredients 1.5 pounds little potatoes cut into halves 8 ounces French or green beans steamed or boiled 2 eggs hard boiled Salt & pepper to taste Dressing: 1/4 cup olive oil 1 tablespoon lemon juice + zest from 1/2 lemon 2 teaspoons Dijon mustard 1 tablespoon fresh chives chopped 1 tablespoon fresh parsley chopped ...
Adapted from Giada De LaurentIis Ingredients 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick Directions Whisk...
Adapted from Lemon Tree Dwelling Ingredients Fruit 4 c. sliced strawberries 1/2 c. basil simple syrup Bring 1/4 c. water and 1/4 c. sugar to a boil. Remove from heat and stir in 1/2 c. fresh basil leaves. Cool before using. Shortcakes 2 c. flour 5 Tbsp. sugar 1 Tbsp. baking powder 1/2 tsp. salt 8 Tbsp. unsalted...
Adapted from A Chef's Kitchen Ingredients 12 small to medium turnips, peeled Salt 2 tablespoons olive oil 3 cloves garlic, minced Freshly ground black pepper 1 cup freshly grated Parmesan cheese (or as needed) Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a...
Dressing Created by Kelly Davidhizar Salad Adapted from Fountain Avenue Kitchen SALAD INGREDIENTS 12 ounces mixed spring greens 1 Granny Smith apple, cored and thinly sliced 1/2 cup candied or spiced pecans (you may enjoy these) 1/3 cup blue cheese, crumbled 1/4 of a red onion, slivered 1/4 cup dried cranberries INSTRUCTIONS In a large salad bowl, add the greens, sliced apple, pecans, blue cheese,...
Serves 4 Adapted from Garden In The Kitchen Ingrediants: 1 lb/ bunch asparagus 2 tbsp butter, melted 1⁄2 lemon, juiced salt + pepper 4-5 radishes, thinly sliced fresh or dried dill Directions: Pre-heat oven to 400F degrees. In a small bowl mix in the melted butter, juice from a half-lemon, salt + pepper and set aside. Wash and trim the asparagus, then arrange in a sheet pan. Pour the...
