Monday, May 27, 2019
radishes, lettuce and carrots

In August our regional average temperature begin to decrease, signaling that fall is on the way. Plant now to fill your cornucopia with an abundant fall harvest!
lily, plantain and dandelion

Local foods are hot right now, and it doesn’t get more local than foraging food in your backyard or at a nearby park.

Congratulations to our Week Four Reader's Kitchen Winner, Rosalie Parker! Learn a little about our winner and get her featured recipes!
Stille Nacht score

(Note: This column first appeared in Farm and Dairy 16 years ago. I offer it here again this year, because its message never dims....

Children who eat with their families tend to do better in school, eat more nutritiously and avoid risky behaviors.

How do busy families instill table manners, and what happens when the mom herself is a food-dropping klutz? Farm and Family Living columnist Laurie Marlatt Steeb confesses to always needing a napking or two.
spice blend

Homemade spice blends make great gifts, and they inspire home cooks to try new recipes.
Gourds

Most non-botanists distinguish pumpkins, squash and gourds by our purpose for the plant: we carve pumpkins, eat squash and use gourds for fall decorating.

Danny Catullo, of Catullo Prime Meats in Youngstown, joins us this week Around the Table as our Dinner Guest.
grilled cheese and tomato soup

Those comfort foods you loved from childhood are some of the best, most dearly associated cravings we can have.
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