Comments on: It’s time to get real http://www.thelocalist.net/2010/05/its-time-to-get-real/ Connecting us with land, food, and local abundance Tue, 27 Sep 2011 23:18:20 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Jen on the Edge http://www.thelocalist.net/2010/05/its-time-to-get-real/comment-page-1/#comment-205 Jen on the Edge Wed, 26 May 2010 11:11:50 +0000 http://www.thelocalist.net/?p=586#comment-205 Jacey, yes they're raw. I cut the potatoes into wedges and put them on the baking sheet. Jacey, yes they’re raw. I cut the potatoes into wedges and put them on the baking sheet.

]]> By: Jacey http://www.thelocalist.net/2010/05/its-time-to-get-real/comment-page-1/#comment-204 Jacey Wed, 26 May 2010 07:14:57 +0000 http://www.thelocalist.net/?p=586#comment-204 Jenn, When you do your own oven fries do you chuck them in from raw, or so you par-boil them first before cutting into fries? -Jacey Jenn,
When you do your own oven fries do you chuck them in from raw, or so you par-boil them first before cutting into fries?
-Jacey

]]> By: Susan http://www.thelocalist.net/2010/05/its-time-to-get-real/comment-page-1/#comment-203 Susan Tue, 25 May 2010 16:41:49 +0000 http://www.thelocalist.net/?p=586#comment-203 Excellent post, Jen! We are trying new recipes for simple things each week - and using mostly what we purchase from our farmers market. I just made a crustless quiche with ingredients from my market - local, free range eggs, zucchini, locally produced feta cheese. The best thing was our time in the kitchen to prepare it. Excellent post, Jen!

We are trying new recipes for simple things each week – and using mostly what we purchase from our farmers market. I just made a crustless quiche with ingredients from my market – local, free range eggs, zucchini, locally produced feta cheese. The best thing was our time in the kitchen to prepare it.

]]> By: Jennifer McDonald http://www.thelocalist.net/2010/05/its-time-to-get-real/comment-page-1/#comment-202 Jennifer McDonald Tue, 25 May 2010 15:49:43 +0000 http://www.thelocalist.net/?p=586#comment-202 Angie, I couldn't agree more. Herbs are pretty much the easiest thing to grow. My herb garden is 15' from my back door and I have year-round access to the basics (rosemary, oregano, chives, sage, etc.). Angie, I couldn’t agree more. Herbs are pretty much the easiest thing to grow. My herb garden is 15′ from my back door and I have year-round access to the basics (rosemary, oregano, chives, sage, etc.).

]]> By: Angie http://www.thelocalist.net/2010/05/its-time-to-get-real/comment-page-1/#comment-201 Angie Tue, 25 May 2010 15:42:07 +0000 http://www.thelocalist.net/?p=586#comment-201 I love herbs. The best investment you can make this year is in a 99 cent pot of herbs. Put them in the ground or in a pot on your porch or balcony or a sunny window. With some water, a little plant food, sunshine and time they will reproduce themselves hundreds of times. If you plant them in the yard this year by the time spring comes next year your plant will be huge compared to the little potted plant you brought home the year before. I planted spearmint 2 years ago. My 99 cent cup is now occupying a space that is 3 ft x 7 foot. It grows 3 foot tall. Mow it down when the bugs start chewing on it and it will come back in full force prettier than ever. I have already started drying my spring herbs. I have 6 quarts of herbs ready and stored for the fall and winter when fresh is not possible. Great post, Jen! I love herbs. The best investment you can make this year is in a 99 cent pot of herbs. Put them in the ground or in a pot on your porch or balcony or a sunny window. With some water, a little plant food, sunshine and time they will reproduce themselves hundreds of times. If you plant them in the yard this year by the time spring comes next year your plant will be huge compared to the little potted plant you brought home the year before. I planted spearmint 2 years ago. My 99 cent cup is now occupying a space that is 3 ft x 7 foot. It grows 3 foot tall. Mow it down when the bugs start chewing on it and it will come back in full force prettier than ever. I have already started drying my spring herbs. I have 6 quarts of herbs ready and stored for the fall and winter when fresh is not possible. Great post, Jen!

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