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....
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! It is in fact impossible for any culture to be sound and healthy without a proper regard for the soil, no matter how many urban dwellers think that their food comes from groceries and delicatessens or...
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! After a hot, dry start to the growing season, in the past week, our local farmers have been dealing with high winds, torrential rains, and in...
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! The first day of summer was Monday, which means the days are starting to get shorter. Hard to believe, isn’t it? The inconsistent weather has already created...
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! On June 17, 2021, Juneteenth became the 11th U.S. federal holiday after decades of work by citizens. The holiday, which has been celebrated since 1866, commemorates...
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! Welcome to the 2021 market season. This is our second year hosting a Farmer’s Market at the Huss Project! While we appear to be heading in the...
The world is changing all the time, but we all felt that change acutely this year, from the national political stage to a simple trip to the grocery store. As we near the end of 2020, much remains uncertain. But like a stray wildflower working its way toward the light and producing seed amid the...
“Release the need to hate, to harbor division, and the enticement of revenge. Release all bitterness. Hold only love, only peace in your heart, knowing that the battle of good to overcome evil is already won.” John Lewis, Across that Bridge: Life Lessons and a Vision for Change In this time of great anxiety, isolation, and grief,...
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...
