Author: AdBarefootmin

I am happy to say that many of you have tried your hand at canning, pickling, or freezing some of the extras that are available this year, some for the first time. It is always exciting when a CSA member comes in, eyes wide with enthusiasm after finishing a successful food preservation project. If you…

In the last few years, the term ‘housing bubble’ has come into common use and comprehension. The financial crisis we are still struggling to get out of provided a much-needed wake-up call for Americans in every income bracket. In 2008, around the same time, there was a severe rise in food prices across the world….

The farm got rain on Friday! The lack of rain up to this point has slowed down some of the plants, but now they are really starting to take off. Amazing how an inch of rain can kick things into overdrive. Beets are still abundant, and I will have extras for all of you who…

Beets are one of those foods that many people find mysterious. I know I stayed away from them like they were toxic for most of my life. Joining a CSA has many effects on people, and one of them is to force us to re-examine food in a new light. As for the beet, we…

Last week we had a small amount of summer squash. It managed to sneak into the harvest with very little fanfare.  It also happens to be a harbinger of things to come.  You’ll notice cucumbers on the list this week, and both of these crops will become abundant to the point that you won’t want…

The summer solstice occurred at 6:28 am Sunday morning. I didn’t go to bed much before that, and I didn’t get up much after. The summer solstice is the longest day of the year, so from here on out our days are getting shorter again. It has already felt like summer for quite a while,…

Here it is, Monday morning, and as of 4am, I am just back from a trip to Ocean City, Maryland, a popular summer destination, which is a 4.6 square mile barrier spit along the Delaware/Maryland coast. It was a family event, which may not seem relevant to you all, but it required me to eat…

I want to talk fats. Over the weekend, I taught at and attended the “Food For Life” weekend at the Sequatchie Valley Institute near Chattanooga. There were many intriguing presentations, but the one that has my gears turning was about fat. We learned how to make ghee (clarified butter, milk proteins removed), a staple in…

Here we are- it’s time for the first CSA pick-up of the 2010 season. I want to welcome all the new members, and to welcome back all of our members from previous years. The floods did wipe out our carrots and peas, so be patient with us as we try and fill that void with…