Content by author:

Eleanor Baron

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Want to add some punch to your palate? Beet up your dinner plate

 Strong vegetables elicit strong opinions. They’re either loved or hated, with very few people taking the middle ground. Beets fall into that love ’em or hate ’em category, with their intense, earthy flavor and outrageous color.  0

January 29, 2013
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Have some compassion for the parsnip

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December 4, 2012
fresh today

Turning toward turnips: fall’s underdog vegetable

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November 6, 2012
20121106_turnip

20121106_turnip

Fresh turnips, headed for the kitchen, from Loudon’s Red Manse Farm. 0

November 6, 2012
20120717_garlic

20120717_garlic

A fistful of garlic bulbs, freshly harvested. Mmm, we wanna bite right into one of those! 0

July 17, 2012
FRESH TODAY

How to keep your garden free of slugs, bugs and thugs

It's an unavoidable gardening truth that you'll never be alone in your garden. No matter how tranquil your garden sanctuary feels, you share the space with countless organisms. Many are on your side, working to create healthy plants, but expect a few that are there to eat what you've worked so hard to grow.June… 0

June 19, 2012
20120529_fresh

20120529_fresh

Dandelions: one man’s weed is another man’s dinner. 0

May 29, 2012
Fresh Today

Fix yourself a nice spring salad from the backyard

Hungry? How about heading into the backyard to gather a spring salad?A few years ago, I was introduced to the delicious world of backyard foraging at an herbal conference put on by the Northeast Organic Farming Association, and I haven't looked at my garden "weeds" the same way since. We munched on salads… 0

May 29, 2012
FRESH TODAY

Eat some asparagus and feel like a fancy-pants

The arrival of asparagus in early spring is cause for celebration. It is harvested by cutting the spears as they emerge from the ground, before they have a chance to open into airy, billowing ferns. Asparagus is in season for just a month or so before being left to grow for the rest of the year so that it will produce… 0

April 24, 2012