048 – From Plot to Plate

048 – From Plot to Plate

with host Linda Borghi and guest Diana Lenard Pieri

Farm-A-Yard Podcast logo: orange sun with sunbeams rising over a mound of black dirt with 2 sprouts and a microphone in green coming up out of the soil.
Farm-A-Yard Podcast — It’s a movement… have ya heard?

Listen to how Diana creates yummy eats from what she is growing. She has an amazing cracker recipe with the leftover fiber from juicing!  The key to her healing has been lots of fresh fruits and vegetable and she shares new ways to incorporating them into your life.

This podcast is made possible by funding by our Patreon supporters.  

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Music credit: “Insomnia” by John Sheehan.  Used with permission.

016 – Canning and Preserving: Capturing the August Sky

016 – Canning and Preserving: Capturing the August Sky

with Linda Borghi

Farm-A-Yard Podcast logo: orange sun with sunbeams rising over a mound of black dirt with 2 sprouts and a microphone in green coming up out of the soil.
Farm-A-Yard Podcast — It’s a movement… have ya heard?

“Fresh, summer tomatoes, fruit, green beans…I wanted to have that taste in February. I also wanted the taste of love in a jar”, says Linda who has been canning to capturing the August sky for many years.  Learn the details of Linda’s efficient one step process and how to have an outdoor canning station to capture your own unique taste of summer!

This podcast is made possible by funding by our Patreon supporters.

For extra free content or to become a patron please see us at https://www.patreon.com/FarmAYard

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Music credit: “Insomnia” by John Sheehan.  Used with permission.

Grow Your Own Herbs for Merry Mulled Wine

Winter…. I love to get cozy and gather friends around the kitchen table and go through seed catalogs together.   Sweet and spicy mulled wine is the ultimate adult beverage to share, that warms from the inside out!

During this dark and cold season, the herbs that I previously harvested are nature’s medicine cabinet and there are so many ways to employ them.

Urban farmers would do well to cultivate a healthy patch of herbs for teas, medicinal tinctures and/or herb bundles for soups and an array of culinary applications…many of which could be income producing as well.

So, mulled wine fills the house with the aroma of cinnamon, cloves and other delightful spices and helps us celebrate tradition and nurture family and friends!

Merry Mulled Wine

Serves: about 11 cups

Ingredients

  • 8 black peppercorns
  • 6 whole cloves
  • 3 pinches of nutmeg powder
  • 3 pinches of cardamom powder
  • 2 cinnamon sticks
  • 1 teaspoon anise seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaves
  • 1 bottle red wine (French is the best!)
  • 6 cups 100% fresh pressed sweet organic apple cider
  • 1 cup brandy
  • 1 cup local honey or whole, organic cane sugar
  • 2 oranges

Instructions

  1. Bundle the whole spices in a round cut out of cheesecloth that has been gathered and tied with cotton twine. Place it in a stainless steel or ceramic stock pot. Pour in the wine, cider and brandy and stir in the honey or sugar. Slice one orange and drop it into the pot along with the bay leaves.
  2. Warm over low heat at least 1 hour. DO NOT allow the wine to boil or you’ll cook out the alcohol.
  3. Ladel into mugs, garnish with sliced orange and serve warm.