Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
This Grilled Beets recipe is easy to make on your grill using fresh, in-season beets, regular olive oil, and fine salt.
Cinnamon Oatmeal Cookies are delicious oatmeal cookies without raisins or cranberries. There's plenty of cinnamon and brown sugar flavor in these tasty cookies. They are perfect for a snack or even with your breakfast coffee or tea 😉 (gluten-free option)
This Pumpkin Spice Bread yields 2 generous loaves and can be customized with your favorite toppings and Vanilla Coconut Icing! Bring this favorite to your next holiday gathering! Be sure to check out the other #FoodieMamas pumpkin recipes below!
3-Ingredient Peanut Butter Cookies are easy to make with peanut butter, an egg, and sugar. They are flour-free and make the most delicious, classic, chewy peanut butter cookies. Enjoy them as is or drizzled with chocolate.
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Roots to River Farm CSA (community supported agriculture) - Sharing about getting a 2019 Summer season CSA share for recipe development here on the Life's Little Sweets blog.
Estimated reading time: 3 minutes
Hi Everyone, I previously wrote about my experience working at The Farm Cooking School, here on the blog. For about 7 months now, I have been introduced to delicious foods through the various classes, wine pairing dinners, dinners, market days and events that I have worked (so many which I have documented on Instagram). The Farm Cooking School is centered around the farm to table concept and as we head into the Spring and then Summer season, I look forward to experiencing the "farm" side of things through purchasing a CSA share.
I previously would seek out certain veggies and items at the Roots to River market days at the Gravity Hill location. It would usually be to try out a new veggie or test out a recipe that had been kicking around in my head. By having a CSA share, I will be able to regularly, on a bi-weekly basis (there are many options) get veggies for blog recipes and I am looking forward to all that it inspires.
You can check out The Roots to River Farm website, where you can read more about the farm and purchase a CSA share, here. I want to mention that the herb garden is grown and managed by Amanda Midkiff of Locust Light Farm which you can visit her site, here.
I think it's so important to be more aware of where our food comes from and this is a tangible way of doing that. I have never had a CSA share before though it's been something that I have wanted to do even when I lived up in New England. I think it's hard to break those old habits of going to the grocery store versus thinking of another way to get fresh produce. In the past few years I have had an herb garden with a small number of veggies which I would encourage everyone to try because it's a wonderful lifestyle to be able to walk out your kitchen door and pick the herbs you need when cooking (fresh is best!).
There are so many important reasons to think locally when sourcing vegetables from saving on CO2 emissions to reassurance of knowing your farmer and where your food comes from. I am looking forward to snapping pictures of the growing vegetables, and herbs growing and sharing those CSA-inspired recipes in 2019.
There is a fantastic farming series of workshops coming up in April, taught by farmer Malaika, founder for Roots to River Farm:
You can find out more about attending these workshops that The Farm Cooking School website, here.
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