So here on the farm we have shared meals and take turns cooking. In the winter months, it is quieter and we take a break from making breakfasts and folks fend for themselves in the mornings. This week we started back up with community breakfast since we are getting back into our busy season. To […]
By Laura Killingbeck Over the years we’ve been making a variety of breads with wild yeasts. But lately our sourdough starter hasn’t seen a lot of action. Luckily, this Fall our friend Jen Snyder popped by the farm and gave us a fresh starter and a fresh start at crafting sourdough loaves. After an afternoon […]
By Laura Killingbeck Acorns have a long history as human food. They were eaten widely by Native Americans, and are still a food source in a number of places around the world. Acorns are used globally in breads, sweets, pastas, and acorn tofu. This year we had an amazing acorn season. Every time I walked across […]
By Laura Killingbeck There’s nothing like the smell and flavor of real corn, baked into cornbread or roasted on a skillet as a tortilla. Corn has been grown and eaten in these ways for thousands of years throughout the Americas. Unfortunately, in many areas, genetically modified, chemical-dependent corn monocultures have given this plant a dicey […]
By: Laura Killingbeck Friendly Dragon Pepper Mixes Most people stock spicy chile powder in the kitchen. But what about a mild chile pepper powder? Peppers come in an array of flavors and colors that make delicious, fragrant, powdered spice. Red Friendly Dragon Pepper Mix Use any sweet red peppers, like lunch box peppers or bell […]
This dish is a wonderful way to get nutrient-dense beef liver into your diet. Shaun used grass-fed beef liver from Paradox Acres in this recipe. We recommend using a trusted grass-fed source to get beef liver. Liver is loaded with a wide spectrum of vitamins, minerals, proteins and fat. It is particularly rich in the […]
By: Shaun Van Laarhoven This past winter I had the opportunity to take Jade Alicandro Mace’s, Community Herbalist “Food As Medicine” three-series class held at Blue Dragon Apothecary in Greenfield, MA. In my “chef role” at Round The Bend Farm I try to prepare nutritious meals for folks who live, work and volunteer on the […]
The days are long and everyone seems to be trying to pack as much as they can into each one. Summer is a very busy time of year and taking advantage of all the flourishing fruits and vegetables can sometimes seem overwhelming. Eating raw can be quick and simple! You don’t even need to turn […]
I know what you are thinking; here it comes again, another blog about bone broth. Why is this stuff suddenly the rage? Why is everyone suddenly so enamored with this stuff? And how is it any different from regular broth or stock? Well, these are all good questions and hopefully, this Bone Broth blog will […]
Kimchi is a fermented dish made with vegetables and an assortment of different seasonings. Koreanculture is big on this side dish, making it their national dish and holding an annual kimchi festival.
July demarks garlic season at Round the Bend Farm (RTB). This is a time for the fall-planted crop to be harvested, hung to dry, and garlic scapes enjoyed until the bulbs themselves harden off.
Elderberry (Sambucus nigra) has been my go-to immune booster ever since I had children and learned about its amazing health benefits. It has a long history of uses and is revered for its antioxidant and antiviral qualities. In Old World tradition, an elder bush was planted at the edge of a garden as the “protector” […]
This month we have been enjoying a daily dose of the wild edible weed known as Lambs Quarters (Chenopodium album). Yes, I said weed. However, once upon a time, this annual weed received more respect. Prior to the introduction of spinach from Southeast Asia, lambs quarters were the go-to-greens. They are a genuine super-food high […]