Category: Preserving the Season


Ramp Butter!

Has anyone else had her life changed by compound butter?  If so, call me, we can start a support group.  This stuff is amaaaaazing!  I have always seen compound butter on cooking shows and such, but I never made it.  Until I got ramps in my bag.  After doing a happy dance, I thought to […]

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Use ‘Em Up: Stewing Hens

You may have recently seen “stewing hens” on our Just Arrived menu and wondered what they were. Stewing hens (unlike roasting birds) are laying hens that are no longer productive egg producers. We encourage folks to try using stewing hens because it ensures the sustainability of our cage-free livestock operation, and because these hens have […]

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Use ‘Em Up: Blueberry Mojito Smoothie

Please enjoy our newest guest series from Coach Sarah K., wellness expert, health coach, and Hometown Harvest customer! Her recipes and hints will help you use your bag items to maximize the healthy impact of eating local! Delivery items: blueberries, almond milk, fresh mint, limes, yogurt I recently got back from an awesome cruise in […]

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Spring Delicacy: Fiddlehead Ferns

What do I do with Fiddlehead Ferns? You’ve probably heard of Fiddlehead Ferns—these strange looking, green quarter-sized, coiled vegetables are the unfurled new leaves of a fern that resemble the shape of a fiddle. These young, wild edibles-turn-gourmet-veggie can be found across much of North America in the mid to late springtime. Fiddleheads are ferns […]

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Spring Harvest: Rhubarb

Go ahead and stock up on abundant spring Rhubarb—we’ve got plenty of uses for it! Don’t feel that you have to process all of your rhubarb at once. Freezing is definitely an option. Be aware that rhubarb will lose its shape as it thaws. However, as you’ll be cooking it anyway, frozen rhubarb is perfect […]

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Spring Bounty: Asparagus

Asparagus is one of our favorite spring vegetables. The short season makes us appreciate it all the more. But, by employing one of our recommend preserving methods below, you can enjoy asparagus all summer long and into fall (if yours lasts that long!) Freeze it. Pull out a ziptop bag of frozen asparagus spears and […]

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Roasted Kabocha Squash & Cremini Mushrooms

I first tried kabocha (ka-BOTCH-a) squash last year when my husband and I were browsing through one of our favorite cookbooks – Clean Food. The recipe was for a stuffed kabocha squash, and it was heavenly! I love squash that I don’t have to peel (since that can be a bit of a pain), and kabocha […]

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Curried Red Kuri Squash {What It Is & How to Cook It}

Remember learning about “homophones” in grade school? I was a bit of a nerd about the English language (12 years of Catholic schooling will have that effect on you!), so I clearly recall lessons about homophones. They’re two words that sound the same but are spelled differently. Like kuri….and curry. Totally different spelling – same pronunciation. No wonder […]

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