Three Sisters Garden - Recipes & News

We are officially in drought, and although here, we are managing ok so far, many of you who are Green City customers may know, and love, someone who is suffering greatly.  Jerry Boone, of Froggy Meadows Farm near Beloit WI, has never had a well, and has pretty much relied on rain and groundwater as his water source for his farm. I hear it has been 4 months since he saw anything fall from the sky, that following a winter with very little snowfall. Jerry is very much at risk, and it will be a terrible loss to lose him, and...

1-2 tablespoons ( in my house) lard from pastured hogs, but coconut or olive oil would be a fine substitute 2 pieces green garlic 5-6 larger spring onions 4-5 sprigs of thyme and/or savory 1 dried cayenne 3-4 garlic scapes  Follow the links above to purchase the ingredients for this recipe directly from our farm. Heat the oven to 325 degrees. I use a small gratin pan, but a skillet will work too.  Set your pan over medium high heat on the stovetop, cut the white, hopefully somewhat knobbed ends off the onions. Remove and discard the root end, and add...

Warm bacon dressing 1lb bacon Lard or oil of choice Couple stems of fresh thyme (or a generous pinch of dry) 3 cloves garlic 1 small onion 1 dry cayenne 1/4 cup balsamic vinegar Slice across the length of the bacon into half inch pieces, place in a smallish sauce pan, and cook over medium until well browned.  Remove from the pan, straining into a heat proof bowl. Set the bacon aside, and return the fat to the saucepan, I add lard or coconut oil, to bring the quantity up to a cup of fat. Return the pan to the stove over...

OK, yeah, I know. Pimento cheese spread is terribly divisive, and maybe a bit misunderstood. This is exacerbated by the fact that MANY poor versions exist, mainly produced by big food manufacturers, or by home cooks purchasing compromised ingredients (again produced by big food manufacturers.) I understand there is no middle ground with pimento cheese spread. Like when I talk about okra, I do know I am hitting a brick wall with some of you.  But, made well, it can be delicious, and quite versatile to have around. To make your own Pimento Cheese Spread you'll need the following: For...

The summer is so fleeting, and as the light starts to noticeably change, I always feel the hoarder in me rising up. To that extent, I have been roasting, or pureeing and reducing tomatoes, jarring them up, and putting them in the freezer. I use two methods, and hopefully will put away enough that I never even consider a walk down the aisle at the grocery, looking for any tomato product.I freeze cherry tomatoes all mixed together, whole, in a large container or plastic bag. Unless damaged they will not stick together, and I have the option of using 1 or...