By Jade Greene This time of year is one of fleeting abundance, there are more zucchinis and tomatoes that I should rightfully consume, peaches softening too fast, and perfect herbs that need to be eaten right now!...
One of the joys of summer is picking perfectly delicious ruby red wineberries from hedges and forests. These invasive berries will be ready for you soon. Hurry and pick some before the birds eat them and spread the...
By Jade Greene We all love seeing the happy, orange daylilies blooming in June, but did you know they are an invasive plant? They naturalize an area and make it too hard for native plants to grow. Since they are...
Written by Jade Greene As we move past early spring, new invasive plants are popping up and ready to be picked and eaten across the Bucks County Foodshed! Next on our spring foraging journey is mugwort. The plant...
Spring is my favorite season, watching the new plants emerge from their winter slumber is always inspiring. It is a time of rebirth and renewal, and for me, a chance to reconnect with nature again. One of my...
Did you know that most of those beautiful squashes and pumpkins people put out to decorate their homes are edible and delicious? You can make soups and stews! Steam, mash and serve with butter! Make a pumpkin...
This recipe is easy and delicious! It is the featured recipe for our winter squash fact sheet, which is part of our Feed a Family, Support a Family Farm program. Adapted from the book Good and Cheap by Leanne Brown....
This recipe is as easy as it is delicious! It is the featured recipes for our eggplant fact sheet, which is part of our Feed a Family, Support a Family Farm program INGREDIENTS 8 oz. cut paste of your choice2 Tbsp...
by Jade Greene The USDA estimates that 31% of all food at the consumer and retail level is WASTED. To produce this wasted food, resources were needlessly used (including water, fertilizers, energy, and...
Looking for a year-round local recipe? Missing the fresh taste of Summer? Try this! Pesto is traditionally made with basil, olive oil, pine nuts and parmesan cheese. Many people add garlic (a little or a lot...
By Chef Kelly Unger of The Rooster & The Carrot Cooking Studio farm to table cooking classes Purple, red, orange and white, sweet potatoes have tons of variety, lots of health benefits and so many uses....
Recipe by Chef Kelly Unger I am a pumpkin spice latte, pumpkin spice everything, anything made with pumpkin kind of girl. Pumpkin bread, cookies, cake, pumpkin ravioli, pumpkin pasta sauce, pumpkin soup, stew,...
