Market Report
- Category: September 2017
- Friday, 29 September 2017
- Hits: 2165
Shaving off several degrees from daytime temperatures makes fall seem more realistic. The thermometer is catching up to the calendar.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
We’re on our way. So too is fall décor for planning harvest displays, front porch vignettes and special workplace designs.
Autumn colors generate lots of interest in the DIY home and work decorating ideas.
From tablescapes to landscapes, pumpkins, gourds, wreaths and foliage are ready paint the town red, orange, purple and green.
Sunflowers, mums and wheat shafts combine with ornamental mini corn and garlands of leaves, acorns and mini pumpkins for door hangings and handrail swags.
- Category: September 2017
- Thursday, 21 September 2017
- Hits: 2211
Everyone loves pie, right? No argument there. The only thing that might come close to surpassing pie is to have an individual hand pie all to one’s self.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
We’re not talking about those garden variety, store bought, waxed paper wrapped, cardboard crust, sugary coated, fake filling small pies. Nope.
Instead, the bar is set high for tender, flaky pie crusts, ready for portable, lovely creations bursting with local ingredients.
Crisp, cool evenings warrant getting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that memories are made of when we include friends, family members and even coworkers if one is so inclined.
It really doesn’t matter if scratch baking skills are not perfected. There are plenty of “secret recipes and tips” available to make the process less daunting.
- Category: September 2017
- Thursday, 14 September 2017
- Hits: 2127
Summer is fading fast. Vacation days in the rear view mirror bring a different focus with some new routines shaping our plates. Before completely letting go of summer, how about taking one last bite?
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
The best of late harvest summer fruits and vegetables are ready for the final soirée. Act quickly, as the window is closing on the late bloomers.
That glorious camp includes heirloom tomatoes, eggplants (in all shapes, sizes and color), summer and early fall squashes (zucchini, eight ball, spaghetti and butternut), and even some squash blossoms still on the stem.
Last of summer basil makes for pesto for pasta, pizza or bruschetta. Use the tomatoes for tomato and herb salad or Caprese with a balsamic drizzle. Both are fresh, light and the perfect compliment to any September dinner party.
Off the vine pepper choices, make us dream of sumptuous stuffed bells, chile rellenos and roasted Anaheim, poblano, Hatch and jalapeños. South of the border delectables go far beyond salsa. Pepper poppers keep things lively for al fresco appetizers.
- Category: September 2017
- Thursday, 07 September 2017
- Hits: 2148
Farming isn’t just about fresh produce. It’s also about sustainable food and community culture.
As students return to the classroom and summer days slip away, its time to plan a trip to a local farm, orchard or ranch.
Fall harvests give the consumer an up close and personal view of how our foods are grown and produced. This perspective allows for greater appreciation and admiration.
Start to finish, the process of seed to fork is more than just a catchy slogan to the people producing our food. It’s a fulltime commitment and major investment of time, money and human resources.
Cultivating soil, growing crops and raising livestock all contribute to the rich agricultural story in the United States. From bee keeping to horticulture, the life-work equation for farmers gets blurry. There is no line that typically will separate the two.
On a daily basis, from morning to nightfall, farmers move from task to task. As a way of life, there is a rhythm to necessary duties that follow each season. This real life drama plays out with daily work lists and plenty of grit, determination and ambition. No couch squatters allowed.
As students return to the classroom and summer days slip away, its time to plan a trip to a local farm, orchard or ranch.
Fall harvests give the consumer an up close and personal view of how our foods are grown and produced. This perspective allows for greater appreciation and admiration.
Start to finish, the process of seed to fork is more than just a catchy slogan to the people producing our food. It’s a fulltime commitment and major investment of time, money and human resources.
Cultivating soil, growing crops and raising livestock all contribute to the rich agricultural story in the United States. From bee keeping to horticulture, the life-work equation for farmers gets blurry. There is no line that typically will separate the two.
On a daily basis, from morning to nightfall, farmers move from task to task. As a way of life, there is a rhythm to necessary duties that follow each season. This real life drama plays out with daily work lists and plenty of grit, determination and ambition. No couch squatters allowed.
