May is such a beautiful month to celebrate those beautiful people in our lives: our mothers! This easy Mother’s Day brunch idea was inspired from my husband’s Latvian heritage: Havarti, smoked salmon, fresh dill and cucumber atop the classic Latvian…
Have you ever heard of Mother Sauces? If you haven’t, I’m sure you’ve experienced them before, either when eating out or even perhaps in your own kitchen. The five Mother Sauces are foundational parts of modern French cooking, and by…
Renewal Kombucha, brewed in Lititz, Lancaster County, is gaining more and more popularity with customers at Weaver’s Orchard. For those whose eyebrows twist a bit as the word “kombucha” is said, Jeremy Sayer, the owner and head brewer of Renewal Kombucha,…
On Tuesday, August 9, Phoebe Canakis shared recipes for sauces of the world. Find her recipes below! Avocado Dressing or Dip Lemon Curd with Mixed Berry Sauce Chimichurri Sauce Chimichurri is a versatile and simple sauce for protein-based and vegetable recipes, typically…
Nan Reinert taught our Cooking Class on Tuesday, August 2. Find her recipes and tips below! Canning Basics Always make extra! Canned goods make great presents and once your family and friends start tasting the deliciousness you will be popular! Always…
On Tuesday, June 28, Phoebe Canakis of Phoebe’s Pure Food shared her amazing berry recipes.
Whenever I think of crabapples… Wait a minute. Let me back up. I hardly ever think of crabapples. Nevertheless, there are times when crabapples briefly cross my mind, and when they do, I think of ornamental, flowering crabapple trees. We…
Local food writer and all-around talented cook Phoebe Canakis was at it again, teaching a Tuesday cooking class at the orchard. Weaver’s Orchard’s Brandon Hertzler, newly married and fresh from his honeymoon, introduced Phoebe and served as her able helper. They…
**Please take care to follow current USDA safety guidelines when preserving foods at home.** * * * I began working with Don and Pam Gable of Conebella Farm in January 2014, and immediately, I knew it was going to be…
Growing and Preserving the Harvest: Chubby Pickle Farm Pickles from Deep Focus on Vimeo. Nan Reinert of Chubby Pickle Farm has some advice about pickle making: “Start with refrigerator pickles, move on to dill…then pickle everything!” At the Weaver’s…