Last summer, Brian Licitra of Morgantown showed the audience at a Weaver’s Orchard cooking class how to make perfect pizza dough, while Rachel VanDuzer of Rachel’s Farm Table made bruschetta. They combined the two recipes for an unforgettably delicious, crusty…
This past Tuesday morning, July 14th, Phoebe Canakis unleashed her fiercest cooking skills on curious class attendants, using blueberry recipes. While apricots and sugar plums are also in season with peaches soon on the way, blueberries are still at their…
Apricots are almost a forgotten fruit. The webite California Fresh Apricots comments that there’s “a notable lack of publicity and education [about apricots] compared to many other fruits.” I agree. I remember my mother giving us canned apricots, and sometimes…
On July 7, Rachel VanDuzer of Rachel’s Farm Table shared quiche and tart recipes and more with participants in Weaver’s Orchard’s weekly cooking class. This recipe is featured in Rachel’s new cookbook, Easy Bruschetta Meals which is available at Weaver’s…
**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…
On June 23, Ed and Kathleen Deren shared their grilling know-how with cooking class attendees. Ed, who also teaches fourth grade at Robeson Elementary, has taught several grilling classes at Weaver’s over the years, and, as usual, this year’s recipes…
Dark, sweet cherries are nature’s candy. They’re juicy and satisfying, and they come in the most appealing package. A bowl of cherries on the kitchen table is just irresistible. And not only that, cherries have some amazing health benefits. They…
I am a freelance writer and a food blogger. I changed from a regular diet to a vegan diet in 2012 for health reasons after my husband suffered (and survived) a heart attack. My favorite topics are food and health,…
Our kids have been looking forward to this day since they picked their last apple in October. One evening this week we headed out to pick “just a few” and ended up coming home with 20 quarts! Picking is so…
What’s one of the best things that can happen to an adventurous home cook? Discovering a new favorite meal and living far away from the restaurant that makes it! Last week, Sheri Karan from Blind Spot Nutbutters shared how she…