We had a delicious Transition Gettysburg/EES (Energy, Environment & Sustainability) potluck last night. I was a bit exhausted after several long days of harvesting but felt refreshed after digging into the many delicious dishes that were shared. So, thanks for all of the great food! After dinner, we had an impromptu meeting where Emily Fox…
Carrot Rice with Calendula Flowers
One of the recipes we learned during the second class of our Seasonal Cooking Adventure was a tasty Carrot Rice with Calendula Blossoms. The dish went perfectly with our main dish – grilled pork chops with lavender flowers & the fresh salad with roasted beets & honey-dill vinaigrette. Here’s the recipe for Carrot Rice with…
A Delicious Raspberry Mousse
While not vegan myself, having Sara, our 2012 intern, who is vegan (and deliciously so!) sharing our kitchen these past few weeks has whet my appetite to many new & creative ways to explore the produce just in from the garden. While the vegan diet might present as limiting to the uninitiated (such as myself),…
Sara’s Bean Salad
Sara’s clean-out-your-fridge bean salad – never quite the same but always delicious Ingredients (loosely followed): 3 cups brown and/or wild rice 1 can or 1.5 cups black beans 1 can or 1.5 cups garbanzo beans 2-3 cups minced vegetables: a mixture of whatever you have – red onion, scallions, carrots, celery, peas, green beans, radish,…
COLOR YOUR FOOD!
A FIVE WEEK COOKING, NUTRITION, and FOOD DISCUSSION SERIES at AMAZING HEART FARM LEARN ABOUT THE MANY JOYS AND BENEFITS OF COLORFUL, PLANT-BASED DIETS! Join us for a five week series exploring the beautiful colors, delicious flavors, ethical considerations, and healthful benefits of cooking, baking, and eating a variety of seasonal plant-based foods. Each session…
Amazing Heart Farm 