Try making a batch of this drinking vinegar to keep you hydrated and refreshed! All you need is a melon, sugar, vinegar and time.
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Next time you’re cutting into a watermelon, save just enough to give this fun, fresh, simple summer snack a try!
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Corn and tomatoes: a match made in Summer.
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The calendar and our crops agree: it’s officially summertime!
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The two best things about this recipe are as follows: the fresh tomatoes and the roasted tomatoes. So, in sum, it’s the tomatoes…this pasta tastes like summer on a plate.
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It’s hard to stray from simply prepared asparagus, especially at the start of the season, but we are (almost) always happy when we push ourselves to try a new recipe with our farm fresh organic produce. Inspired by the Pasta Grannies, we tried our hand at making asparagus sauce recently. The results? SO GOOD. What else can we use this with?
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RAW Winter Squash?! Under the guidance of Joshua McFadden in his book, Six Seasons, we tried making a raw winter squash salad. Here’s how, why, and what we thought!
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Encouraging and creating habitat that supports biodiveristy on and around the farm is an ongoing process. Some versions of habitat creation are more obvious and visible than others (hedgerow plantings vs. soil microbiology), while others yet involve some light construction and excavation projects! This winter, we worked on the latter and installed a few new hopeful-habitats for some farm friends we’d like to see stick around.
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While we’re feeling grateful for the rain, we consider how winter’s water affects our upcoming growing season in the Hungry Hollow…
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From field to soup! This is one of Deborah’s favorite winter squash soup recipes, and thanks to a special secret ingredient, it comes together very quickly and brings a lot of flavor! If you don’t have a sugar pie pumpkin, a butternut would make a fine substitute.
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When we're not out working in the fields, we're spending our time thinking them. Over the winter at Durst Organic Growers, we reflect on the season we had and brainstorm ways to improve going forward. This year we're thinking about how to mitigate disease pressure (a familiar topic for most, I'm sure!) utilizing our existing practices and some new tools!
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Try making these “Tomato Crisps,” (disclaimer: they’re really just dehydrated cherry tomatoes) to get you through the cold season until fresh cherry tomatoes are available once more. They’re great on their own as a crunchy snack, or they make a nice topping for salads, pastas, soups, pizzas…the list goes on!
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Those greens look good enough to eat! Here’s how to make a pesto with collard greens, and some ideas for alternative ingredients and ways to eat it.
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Applying gypsum to our fields at the end of our growing season is just one of the many tools in our toolbox for cultivating healthy soils.
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As we enter the Persephone Period, the sun is sleeping in a little bit later every morning -- a telling reminder that the seasons are shifting. Here’s what that means out at Hungry Hollow…
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A sign near the entrance of our farm office reads, “Sharing is Good Economics.” While we don’t share meals and living quarters with farm employees like Jim’s grandparents did when he was growing up, we do want to share the bounty of the farm with everyone, and make sure all our employees have the supplies and means to share meals with their families at home, especially during these trying times. This week, we started a new program on the farm to help make that happen.
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It is the beginning of May, and amidst figuring out all our plantings, fieldwork, packing and shipping, we find ourselves with an ongoing set of questions that we, and everybody else, have never faced before: How do we keep our employees safe while still working to get our produce out to our communities? How can we help our neighbors in a time when we need to be “distant”? Where can we make connections and offer support to alleviate some stressors?
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What seemed like just a break in the rain turned out the be the end of it! The end of winter found us with dry, warm, spring-like weather and the opportunity to get our plantings in the ground much earlier than last year. For better or worse, we adjust and make things work. Read on to see what else was on our mind in March.
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This may not be news to anyone, but making pumpkin puree is VERY easy. All you really need is a knife, a spoon, and an oven. With small, freezable, storage containers, you can make a large batch and keep it on hand for when you’re ready to use it.
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November is a time to unplug and recharge. We enter the Winter Season on the farm with reflections on the season we had, and ideas for the coming spring.
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