Sage Apple Terrine
December 7, 2013Get your party prep work done early by making a terrine that can be served cold.
Get your party prep work done early by making a terrine that can be served cold.
Make these mini rustic pies for your next harvest feast or combine the ingredients for one delicious apple dessert.
Late fall isn’t too late to give your orchard some love—doing so will give you a jumpstart on a healthy, productive 2014.
Is your countertop, final CSA box of produce or farmers’ market piled high with butternut squash? Perfect.
Our October here in Wisconsin has felt like one long, lingering last burst of summer—no frost yet and the sunny daytime temperatures keep hitting 80 degrees F.
We’re all for making our own cider, especially with our farming friends, but on a trip through Michigan, we couldn’t pass up the opportunity to visit one of about 160 remaining historic cider mills in the nation.
This low-maintenance pie cousin combines earthy fall flavors to make a great brunch dish.
Autumn brings in a slew of comforting flavors that can be found in abundance on your farm.
For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad. —Edwin Way Teale