After saffron it’s the second most expensive spice in the world. It’s been with us our whole lives, in the delicate perfumes we wear, in the dripping ice cream cone and the six-layer coconut cake, even in the silky lobster bisque.
Vanilla beans are dear and because of that we want to get as much out of them as we can. Once you’ve scraped out the seeds for your recipe hold on to that pod, there are so many things you can do with it…… Continue »
January harvest
Linda Crago runs Tree and Twig Heirloom Vegetable Farm in Wellandport. This winter she started posting photos of her harvest on Twitter. Beautiful green swiss chard and arugula that she was growing in January! How does she do it? Does she have some kind of veggie grow op in her basement? Continue »
Sometimes you just don’t feel like cooking, especially after a high endurance holiday like Christmas. The turkey is in the oven now, roasting to a golden brown and we are fast approaching leftover madness!
There are only a few times of year when the fridge is as overflowing as it will be over the next few days. Magazines are filled with tips for using up all that turkey. Recipes for turkey hash, turkey soup, turkey a la king…..I prefer a simpler approach and just use whatever is already on hand to throw together a snack plate.
I always keep different breads, crackers, olives, pickled veggies, cheeses, nuts and charcuterie on hand for throwing together quick antipasto plates. It’s more fun than a PB&J at lunch, easier than a cooked dinner and more impressive than popcorn as a movie snack. Continue »
Many Fiesta Farms customers bring their own bags to the store. And while our cashiers are always on hand to pack your groceries, we’ve noticed many a frazzled customer chipping in. So, we asked our seasoned employees to boil down their collective wisdom on the lost art of bagging groceries. Enjoy!
Here’s a little cheat sheet to help you remember. Bag Your Own Groceries
