The pandemic has us gathering around our dinner tables with homecooked meals and sharing more family time than ever before. With more time to spare, we are also thinking more about how and where our food is grown. Eat and shop confidently with Farmers to You.

Farmers have always been vital, but the recent national food supply challenges have shed a refreshed spotlight on the work of our local farmers. Each farm, and the people behind it, have a story. These are their stories.

Curbside pickup – Creative Measures to Support Our Local Farmers If there was ever a time to truly embrace our local farmers – it is NOW. It seems that locally grown food and sourced products are more available than ever.  My journey of discovering how to access local bounty in these current times has introduced […]

Food always brings joy, but this is especially true now, as we live in a world of social isolation from the ones we love.

Sharing our creative cooking stories As we settle in to these uncertain and changing times, there is much to be grateful for, and much for us to find humor in.  Early on – Bronwyn realized she just might run out of toilet paper, underestimating our current “state of affairs.”  There was plenty of food in […]

Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty – recipes included!

READ THE FULL BLOG POST HERE Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet.  The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions.  Unigi sauce can be used to grill your own eel, or as a condiment. It is […]

Gluten Free Banana Oatmeal Pancakes Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up […]

I first met Tovar Cerulli, a former vegetarian, when he was in the process of publishing his new book about his decision to hunt game rather than eat commercial meat. I was struck by the emphasis Tovar places on mindfulness, and on the consideration we need to have about everything we eat.

Who isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

Cookbook author and friend, Hiroshi Shimbo, writes about the special 7th century vegetarian cuisine still practiced today, Shojin Ryori, which I enjoyed on my visit to a Zen temple in Japan this spring.

Guest blogger Margo Davis returns with a story about her recent trip to one of the best places to eat in the world, San Sebastian, Spain. Enjoy her story of Michelin three-star restaurants and cultural icons!

by Margo Davis
Imagine cooking for the food maven of all times, Judith Jones….