Becoming a home artisan is easier than you think by Marisa McClellan
Fire-roasted tomatoes. Vanilla-rhubarb jam. Plums in honey. Preserved Seckel pears. No, this isn’t the inventory list of some new upscale grocery—these are just a few of the foodstuffs I preserved last summer and have been happily eating all winter long.
In Pennsylvania and other states around the country, goat cheese is undergoing a renaissance. In her recent book, Goat Cheese (Gibbs Smith, 2008), Maggie Foard points out that, nationally, the number of licensed goat dairies has jumped from “a handful” 20 years ago to “over 200” in 2007.More
Amazing Acres Dairy produces local, artisanal chevre by Tenaya Darlington
Last May, Debbie Mikulak embarked on a lifelong dream—she became an artisanal goat cheese maker. With 19 goats and a little over five acres in Elverson, PA, she and her husband, Fred Bloom, now produce more than a dozen cheeses, including a French-style Banon wrapped in
Supper’s Mitch Prensky brings pickling into the modern era by Lee Stabert
Carrots with passion fruit, saffron and garlic with cauliflower, barigoule and artichokes, turnips with Herbes de Provence, spicy pickled vegetables for báhn mi, kosher dill pickles, okra with sage, preserved lemons and oranges, mushrooms, apples, Brussels sprouts, cauliflower, green beans and okra.
Michael Dolich sets out to revive the neighborhood bakery by Lee Stabert
On an unseasonably warm day in April, Four Worlds Bakery’s Michael Dolich is overseeing the installation of a serious oven. Three men (one of them an expert on this expensive and unwieldy piece of equipment) are straining their backs and sweating up a storm,
I had never realized the dearth of earth tones in my wardrobe. Casey Spacht, director of Lancaster Farm Fresh Co-op and my guide for a day of foraging in Lancaster County, closed his last logistical planning email thusly: “p.s. wear camo......just playing... but would be good. greens, browns.”More
The Challenge: Those cheap Walmart pots and pans you bought just out of college are reaching the end of their usefulness, but there’s a good chance they’re made out of aluminum or stainless steel, which are both recyclable. You can’t put them in the blue bin at the curb, but, according to the Institute ofMore
For energy savings, cool roofs are a no-brainer by Samantha WittchenThe roof is no longer on fire. First there was the Mayor’s “Coolest Block” Contest, offering Philadelphians the chance to win an energy-saving cool roof and other energy efficiency upgrades from the city for every house on their block. Then there was City Council’s EarthMore
A guide to helping cucumbers and melons get their groove onby Char Vandermeer
If summer were a taste, it would surely be cucumber—or maybe muskmelon. They’re both little bursts of sunshine on the vine. While your planting space may be limited to a few pots or a tiny patch in a community garden, that doesn’t mean