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  • Getting ready - salad spinner

    If you have been following Featherstone Farm on Facebook like I have, you would know that lots of seeds and plants are photosynthesizing their little hearts out down here in Fillmore County so we can enjoy eating vegetables starting in -- June!  Which is not very far off.   It is time to start preparations for the coming of our CSA boxes.   (If you haven't signed up yet - deadline is May 28.)

  • Tapping into sweetness

    This Black Maple tree at Whitewater State Park was tapped by drilling at an upward angle, between waist and chest high. Only trees with a diameter of ten inches or greater should be tapped, according to Sara Grover, assistant naturalist. (Photo by Danielle Topka/Winona360)

  • Hands On - Cast Iron

    I pump iron.  In the kitchen.  I figure as long as I can heft my large cast iron frying pan and dutch oven,  I am in good shape.  That is one reason I use cast iron -  I can get weight bearing exercise without having to hit the gym.

  • Dig In - Yogurt

    Yogurt is good.  

  • Farmers' Market Faces 11

    Kao Lor, 24, moved back to his hometown of Winona one month ago to help his family while looking for a culinary job in the Twin Cities. According to Lor, his favorite dish to make is Pho, a traditional Hmong dish that he steeps with beef broth, star anase and lemon grass. (Photo by Kate Carlson/Winona360)

  • Food Production and Climate Change

    Agriculture can be included among those human activities that are responsible for releasing large amounts of carbon dioxide in the atmosphere. About 40 percent of non-renewable oil goes into food production. Consequently, the carbon footprint of food production is significant. The report by the World Watch Institute provides more accurate information about the environmental costs associated with foods and what remediation strategies could be implemented in order to sequester carbon from the atmosphere.

  • Seasonal Kitchen: Week 3

    by Maria Faust

  • Ledebuhr Bluff Work Day

    Join us for a workday as Winona State University students and staff meets with Mississippi Valley Conservancy for the second time at the Ledebuhr property in Buffalo County.

  • Inspiration - Week 1/2011

    This week's box:  Mixed salad lettuces, spinach, asparagus, green garlic, rhubarb and radishes.  

    Introduction
    For the next 21 weeks I am going to be cooking out of my Featherstone Farm CSA box and sharing ideas for meals and recipes with you.  I also will be happy to answer your cooking questions if you e mail me at cook@featherstonefarm.com.  My goal is to help you use all the vegetables and fruits in your CSA box - and have fun doing it.   If at all possible let's avoid vegetable anxiety, okay?

  • DIG IN - PESTO ALLA GENOVESE (BASIL PESTO)

    Elizabeth David, legendary English food writer, called basil pesto "The best sauce yet invented for pasta".  You may or may not agree with her, but we all can probably agree that basil pesto is a wonderful thing.  It is a way to preserve and enjoy the fragrance and flavor of fresh basil year round.

    Basil pesto started in Genoa