The snow finally melted off the Little Acre Garden Bag this week and things are looking kinda shabby. 3 long growing seasons and withstanding the extreme sun/temperature fluctuations of our patio are about all we could ask for from one patch of soil. It’s time to start finding the perfect container garden. When we bought the Little Acre it was our first summer in the town house and we were eager to get anything to grow. By mid-summer we’d created what Greg and I now affectionately call the crazy vegetable bush: Container Garden Lessons Although it looks green and healthy here, the plants were soRead More →

This recipe for Homemade Roasted Red Peppers is the fifth post in the 2013 Eat Local America! Challenge series. Each year Minnesota co-ops celebrate the bounty of fresh fruits and vegetables available in August by promoting a month of local eating. Minnesota Locavore and readers around the state are taking the challenge to eat meals made from local ingredients. Stop back all month long for recipes, local products and tips for jump starting your month of local food. One of the highlights of my Eat Local America Challenge every year is to find new ways to make the ingredients I love from scratch. Eating localRead More →

The past two weekends the kitchen partner and I have hosted family for overnight stays. I love being the first one up in the morning on these days, sneaking down to the kitchen for a cup of tea and some quiet time before everyone’s up and ready for a day of fun. I also love having an extra special breakfast ready when our guests wake up. We almost always have Whole Grain Milling Pancakes, eggs and bacon, but on days when I’m awake extra early, I’ll even throw together a pan of homemade cinnamon rolls. Cinnamon rolls are one of the many foods we AmericansRead More →

Have a kitchen skill you’d like to master? Wishing you had a “how-to” guide for a certain recipe? Send a comment for the how-to’s to help your local eating and we’ll get started! One of my very first and most successful posts on 20Food.net was a May 2011 recipe  for rhubarb bread, famous in the kitchen partner’s family. We’ve already had a few loaves this year and a few opportunities to snap the kitchen partner’s hand away as he tries to grab a slice before it’s fully cooled. This bread is irresistible with a scoop of vanilla ice cream when the weather is hot andRead More →

Taking a break from spinach today to help announce the release of the 2012 Minnesota Grown Directory. It’s one of my favorite days of the year and a terrific way to kick of the summer growing season. Why is the Minnesota Grown Directory worth a Find it Local Friday of its own? It’s a one-stop shop for answers to all your locavore questions: How can I be a Minnesota Locavore? Listings for 945 sources for locally-grown food and products around the state. The Minnesota Department of Agriculture’s comprehensive list can help you find whatever your locavore heart desires. How do I eat local on theRead More →

This is a re-post from a 2011 “How-To” that’s a good fit for Find it Local Friday this week. The kitchen partner and I will be using local eggs (see “Find it Local Friday: Eggs” for sources) and spices to dye our eggs this year. Most of the spices came from Frontier Co-op in Norway, Iowa available online or in bulk at many Twin Cities co-ops. From 2011: I saw an article on coloring Easter eggs without the traditional dye tablets, instead using spices from your kitchen cabinet. I had to give it a go. It’s remarkably easy and the results were beautiful; Mother EarthRead More →

Have a kitchen skill you’d like to master? Wishing you had a “how-to” guide for a certain recipe or gardening trick? Minnesota Locavore is taking comments for upcoming how-to posts. Share your idea and we’ll all learn a bit more about local food together. In recent years, a new crop of products has entered the market to help sustainable homes sprout their own seeds for salads, sandwiches and snacking. Sprouts, including alfalfa, mung bean, radish, and wheat berries add an extra crunch to raw dishes and are packed with an extra dose of nutrients only found in the early days of live plant growth. BestRead More →

Note (8.01.12): After hearing from several readers, I’ve adjusted the flour content of this biscuit recipe. If you’ve saved a copy before then, please replace it with this new one! Earlier this month we began a how-to series starting with yogurt from scratch. Jessie, one of our Wisconsin readers commented that she’d love to see another post about biscuits–perfecting the process, the ingredients, and the texture without it coming from the refrigerator case at the supermarket. Biscuits make me feel like a member of a secret domestic society–a member of Revolutionary War era homemakers who sent their men n’ boys out with a basket of perfectlyRead More →