Sentences with phrase «vegetable farm from»

If there was a viable electric vehicle available, even if REASONABLY more costly, that could transport myself and my cargo to the places I need to go while running my Organic vegetable farm from which I support myself, my family and my emploiyees, I would surely purchase such a vehicle as would most of us.

Not exact matches

Though the cost of chicken was startlingly cheap compared to the rest of the country ($ 0.89 per pound from Foster Farms), vegetables were a lot pricier, despite the region's reputation for bountiful produce year - round.

Meanwhile, I'm cooking with more vegetables picked from local farms than ever and I don't remember loving what I eat more.

Just a couple of miles from the family farm, Jones started the Culinary Vegetable Institute, which provides a place for the world's most innovative chefs to share knowledge, experiment and discover techniques for growing and preparing flavorful varieties of vegetables.

Since moving down to Tennessee and joining a winter CSA from Big Sycamore Farm, I've become even more obsessed with cooking with local ingredients and trying all different kinds of vegetables.

Employing about 40 workers from nearby town, the farm produces a variety of vegetables including tomatoes, carrots, radishes, chard, arugula, and salad greens.

With most of the vegetables coming from our garden and my husband having caught the tuna, this is a true home - grown / farm - to - table / hunter - gatherer (haha) style meal!

From Southern - Style Vegetarian Gumbo to Not Just Chocolate Cupcakes, these recipes are simple, satisfying, and nutritious.As one of America's leading producers of canned vegetables and fruit, McCall Farms produce is picked at the peak of ripeness and immediately canned, locking in its flavor and nutrition.

More than 500 organic operations, from organic fruit and vegetable growers, grains and oilseed farmers, livestock and poultry producers, dairy farmers, organic processors, and food makers across 45 states, participated in a comprehensive farm bill survey conducted by the Organic Trade Association.

But giving your mom a speech about how you are morally superior to her for not eating animals is false logic, considering the slave labor used to produce your fruits, vegetables, nuts, and other delicious animal - free ingredients (coffee, sugar, bananas, mangos, berries, peaches, and cashews are just a few examples of foods imported from the third world where workers are severely mistreated and underpaid, or farmed by underpaid Mexican immigrants in the US).

A recent specialty list from Harmony Valley Farm in Wisconsin offered spinach, cilantro, sunchokes, daikon and parsnips, along with a mix that included root vegetables for soup or roasting.

«Every day, we celebrate Mother Nature's fruitful bounty by sourcing seasonal produce from the local farms, organic items from certified growers and freshly picked, quality fruits and vegetables fresh from the fields,» the company says.

From the «8 hour roux» to the locally smoked Andouille, from the Benton's Farm ham to the hand selected vegetables, Chef Taylor's file - based recipe — both arduous and tedious — renders a flavor explosion that has Valley food critics clamoring forFrom the «8 hour roux» to the locally smoked Andouille, from the Benton's Farm ham to the hand selected vegetables, Chef Taylor's file - based recipe — both arduous and tedious — renders a flavor explosion that has Valley food critics clamoring forfrom the Benton's Farm ham to the hand selected vegetables, Chef Taylor's file - based recipe — both arduous and tedious — renders a flavor explosion that has Valley food critics clamoring for it.

The list of heritage dishes featured include wood roasted duck, assorted cuts of dry - aged beef and Tartare Bar from Creekstone Farms, spit roasted local rabbit, roasted goat, raw oysters and roasted clams, octopus with chorizo, sturgeon, and many variations of heritage breed pig with artisan cheeses and heirloom vegetables which are all paired with the best beverages.

The list of heritage and heirloom foods to be featured include dry - aged beef from Creekstone Farms, whole pigs, lambs, goat, lobster, squab, rabbit, duck, chicken, artisan cheeses, oysters and heirloom vegetables paired with the best beverages.

If possible, select the vegetables from a farmers» market or farm stand.

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods The Art of Fermentation: An In - Depth Exploration of Essential Concepts and Processes from around the World The Nourished Kitchen: Farm - to - Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass - Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

For example, the cracked barley, bulgur wheat and vegetables we use all come from certified organic, non-GMO farms where daily life revolves around the idea of growing good food.

There is also a small 24 - hour market called Tiger Farms, which has a good selection of gluten - free food and stocks fresh organic vegetables purchased from the Dallas Farmers Market each week.

Around 190 organic farms in areas ranging from milk production to vegetable cultivation have been added in the last two years

The menu at Wood's fine - diner Laura is informed as much by turf as surf, with its Flinders mussels, local sweetcorn and produce from Benton Rise Farm and Hawkes Vegetables Farm Gate.

With its emphasis on rich, complex flavours and a focus on ingredients from the nearby vegetable farm Gortnanain, the Paradiso kitchen continues to deliver a unique dining experience in a relaxed, intimate setting.

This was meal was amazing not only because of how tasty and fresh everything was, but also because we put in so much time and love into the meal... from picking the vegetables off of the farm only hours before to the very last bite.

Midnight Sun Farm Harvard, IL Project: Purchase of specialized farm equipment — seeder, transplanter and irrigation tools — that will help the farm make the leap from managing four acres of vegetable production to managing 20 acFarm Harvard, IL Project: Purchase of specialized farm equipment — seeder, transplanter and irrigation tools — that will help the farm make the leap from managing four acres of vegetable production to managing 20 acfarm equipment — seeder, transplanter and irrigation tools — that will help the farm make the leap from managing four acres of vegetable production to managing 20 acfarm make the leap from managing four acres of vegetable production to managing 20 acres.

Starting with a simple premise — only the best ingredients: Kosher Salt, Freshly Ground Pepper, Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef

A salad bar brimming with fresh from the farm fruits and vegetables.

«The biggest impact we have had on the children is by incorporating salad bars into our menus to increase access to fresh vegetables, many from local farms,» said Chef Tim during his time at New Haven.

I am having a lot of fun with my weekly CSA (community shared agriculture) regular share from Potomac Vegetable Farms.

Kosher Salt, Freshly Ground Pepper, Cabot Sweet Cream Butter, Farm Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef

The chain currently sources 10 million pounds of fruits and vegetables each year from farms located within 350 miles of its restaurants.

We are the next generation of vegetable growers, inspired to put quality, flavor, and customers first by providing greenhouse - grown vegetables from our farms that are strategically located throughout North America.

It also gives us an opportunity to highlight any seasonal vegetables that we pick up from the local farm stand.

As well as explaining that the production of meat — on its journey from farm to fork — is responsible for 15 per cent of the planet's harmful greenhouse gas emissions, it underlines that raising equivalent amounts of grain or vegetables for human consumption uses far less land, water and resources.

Sometimes frozen fruits and vegetables have more nutrients than fresh, that is if fresh is not from a local farm, but shipped across country or even from another country.

Recognized with the Relais & Châteaux distinction of fine dining, the award - winning restaurant at Inn at Dos Brisas offers a daily - changing menu that combines a vegetable - centric focus with Texas flair, straight from the property's forty - two acre USDA - certified organic farm.

Today, Church Brothers Farms produces more than 20 different fresh vegetables throughout the year from 35,000 crop acres in the growing regions of California, Arizona, and Central Mexico.

With herbs from the restaurant's» own garden, seasonal fruit and vegetables from Florida farms, and all - natural, organic alcoholic bases, The Eco-Bar provides custom - made cocktails that pack an Earthy punch.

We used farm fresh eggs and, when they were in season, herbs and vegetables from the local community garden.

The restaurant's daily - changing menu comes from its 42 - acre USDA - certified organic farm, specializing in heirloom fruits and seasonal vegetables that are cultivated without the use of hormones, synthetic fertilizers or pesticides.

Recipe by Bluebird Grain Farms We love this minestrone soup - it's a great way to use up vegetables from the garden!

Fields Farm was one of the first to become certified organic and persuaded other farmers not only to switch fields from soy and corn to fruits and vegetables but to also try organic practices.

♦ One 5 / 9 - bushel box of vegetables (containing 7 - 10 items) and / or one dozen free - range eggs weekly or every other week throughout the growing season ♦ A weekly newsletter including pictures, stories and news from the field, recipes, and cooking and preservation tips (here are a few sample newsletters: June, July, August, September, October) ♦ Invitations to on - farm events and news about the local food community ♦ The opportunity to purchase other items, like storage and canning vegetables, for delivery with your weekly box ♦ New this year: A free gift for folks who purchase $ 300 or more!

There are many organic labels on the market within South Africa, as apart from those of the three international certification bodies, many farmers have their own brand names or they trade under the names of their farm or company such as: Wensleydale (fruit and vegetables), Sunmark (fruit and vegetables), Pecans (nuts), Down to Earth Herbs (herbs), Spier (fruit and vegetables), Nature's Best (grains, herbs and vegetables), Organic World (grains, dried fruits and seeds) plus many others.

Our in - house culinary team is dedicated to fresh cuisine from sustainable resources, including organic fruits and vegetables from nearby Oxbow Farm as well as our own, on - site garden.

According to an industry source, about 80 percent of organic production currently comes from family farms, and organic growers (especially in the case of vegetables) produce on smaller areas than conventional farmers.

Much of the menu is sourced from local purveyors and farms, with many ingredients coming from the restaurant's own dedicated 3 - acre vegetable and herb garden located at nearby Chalk Hill Estate Vineyards.

Our culinary staff relies on local, sustainable ingredients, including organic fruits and vegetables from nearby Oxbow Farm as well as seasonal produce from the winery's on - site garden to make pizzas as delicious as our wines.

Dante Galeazzi from Crescent Fruit & Vegetables had this to say, «Being the first to introduce virtual field tours was exciting — we were able to bring the farm to the comfort of a hotel conference room.»

The regular menu will highlight a variety of dishes, such as Hawaiian - style ahi poke, Kaneshiro Farms pork country pate and Makanalani lamb burgers with caramelized mushrooms and onions, incorporating organic vegetables and produce from 12 different farms on the isFarms pork country pate and Makanalani lamb burgers with caramelized mushrooms and onions, incorporating organic vegetables and produce from 12 different farms on the isfarms on the island.

Some barn materials have been reclaimed and incorporated into the new design, particularly its timber beams that were refashioned into handsome 12 - foot - long tables that will be used for displaying a variety of vegetables and artisan cheese sourced from neighboring farms in the community, as well as hosting intimate chef's tasting dinners.