When I left the house this morning, I exhaled in the last rays of moonlight and gazed as the mist of my breath dissipated in the gentle breeze. I was cold and grateful. I was grateful that I had everything I need to survive the morning in that frigid air. I had a full belly of the morning's breakfast. I was well hydrated. I was breathing the oxygen rich morning air. And, I was clothed in the heavy winter sweater I recently pulled from summer storage. The organism of my body was supported.
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I sat in the back the class with my notebook, camera, and the day’s agenda on my lap, and took in the warmth of the room that was lit with crisscrossing strings of globe lights--the kind that you might see on a patio in the summer--and the smell of coffee and freshly baked scones.
Some of you are only excited about the coming of winter in the context of a certain HBO series; however, there are others that love sitting by a roaring fire on a cold day. I enjoy both a great deal, and luckily, we have a roaring fire most days in the winter because we prefer to heat our home with wood. A quote from Aldo Leopold comes to mind when I think about what many would consider to be our somewhat odd (or at least labor intensive) choice: “There are two
Learning how to preserve your harvest is one of the most rewarding triumphs of growing your own food and/or supporting local farmers. Whether you preserve through canning, freezing, dry storage, dehydrating or placing items in the fridge, there's a preserving method that will fit your fancy. As we start to move into the fall and winter months, and are approaching the end of farmers market season, it is important to know how to savor this year's harvest all winter long.
Last week I got to witness a perfect storm moment: all the things I've been working so hard to accomplish with our farmers' market wrapped up in one family encounter. We had held a promotional drawing the previous week to draw more Parkland College students out to the market. One reason I had worked so hard to get Parkland students out was knowing that a significant number of the student body receive SNAP benefits.
School's back in session, the temperatures are slowly started to dip, and people will not shut up about pumpkin spice everything. Fall is tiptoeing into our lives, and I for one am very excited. Fall has always been my favorite season--I love the crisp air, the leaves changing and falling, and the smell of wood smoke around as people start using their fireplaces again.
This is the first in what will be an on-going series describing the (mis)adventures my husband and I have on our 5-acre mini-farm. Most people agree that it's pretty easy to grow your own vegetables (even year round) and other grains, but some might think that growing fresh, local, sustainable, and organic cat food is impossible. Nonsense, I say! You can grow your own cat food. We've done it with great success. Here is the detailed step-by-step guide:
There's a new event on the block - the Artisan Cup & Fork - downstate Illinois' premiere food competition. The tagline, "Life is too short to drink bad booze and eat bad food" is the perfect way to describe this unique culinary experience. The event highlights 8 farm to table chefs, 16 family-owned farmers, and only one team will come out on top as the winner.