It is fall, a time when our farmers and many of our gardeners are clipping their onions from where they’ve been hanging (barns, basements, garages, closets. . .with fans blowing their skins dry) for a month or so. Brook Arteiniega, who worked with us this summer, tells the story of this anti-fungal, storage-friendly, object of worship.
Read MoreThe days are getting shorter, the nights colder, and I find myself once again drawn into the kitchen willing to fire up the oven. One of the things I’m excited about cooking in the oven is winter squash. Here at the PEAS Farm, it’s the start of winter squash season and we are busy pulling out truckloads of squash from the fields for our CSA and the Missoula Food Bank.
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