This summer in our Farm Discovery fields we decided to grow cucumbers, but not just any cucumbers, pickling cucumbers! They grew wonderfully and gave us more harvest then we knew what to do with. So, we did what you do with cucumbers and made pickles. We played around with a few different recipes with the
Here at Farm Discovery, one sure way to know the season has truly kicked off is when the strawberries start rolling in and the baking and preserving begins. One of our favorite ways to celebrate is with good old-fashioned strawberry shortcake. Join us Saturday, May 18th for Live Earth Farm’s farm stand opening day (1275
In California our weather allows us to grow citrus almost year round! And when the apple season wanes (although apples can be stored for quite a while) lemon season is picking up. On the farm we have Meyer lemons and Fuji Apples right now. Combine them and you can have all sorts of delicious recipes.
Parsnips are in abundance during winter months. They are sweet and nutritious but, unlike carrots, need to be cooked. Baking is a quick and easy way to make a warming winter treat from a delicious root! Ingredients: Parsnips Salt Olive Oil Seasonings (Curry is a delicious addition! ) Instructions: Preheat oven to 45o degrees. Slice
Membrillo is a semi-solid jam made from quince. Quince are related to pears and apples, but have a fruity taste similar to a guava. Membrillo makes a delicious addition to cheese and crackers or butter and toast. Ingredients 4 lbs of Quince 4 cups of sugar Instructions Clean the quince and peel the skin. Set
We made Chavelas this Saturday and Sunday at the Live Earth Farmstand during the annual Blackberry, tomato, pepper U-Pick! Chavelas are a beautifully red, seasonal, refreshing drink with a kick to it. Here is our Farm Discovery Chavela recipe (a mix of a few recipes out there) for a spicy and refreshing seasonal brew! Add
This tasty dish is a cauliflower based gratin - it will be a crowd pleaser! Great as a side dish. Ingredients: 1 Cauliflower (or Romanesco) 4 Tbs Butter 4 Tbs Flour 1 Tsp Mustard Powder 2 Cups of Milk 1.5 Cups of grated Cheese Salt & Pepper to taste 1/2 Cup of fresh Breadcrumbs (optional)
What a delectable treat for a winter day! This recipe uses Hachiya persimmons, which are best for baking. If you aren't quite ready to bake, but your persimmons are getting soft, freeze the fruit for use later. If you do this, remember to remove fruit for thawing one day before baking. Ingredients: 4-6 mushed up Hachiya
I came up with this dish on day 6 of my second Whole30 challenge. While, I truly enjoy eating without restrictions for the pure joy of it, I enjoy a great sense of accomplishment when doing Whole30. I am doing something that really makes my body feel good. Sometimes it is hard (that is why
With these foggy mornings, I’ve been craving a big mug of hot coffee with a thick slice of banana bread. One recent afternoon, as I was strolling around the farm, I stopped at a forgotten rhubarb patch and grabbed a few stems. At the time I wasn't sure what I was going to do with
