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From Garden to Table: The Summer Intern

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From Garden to Table. Deep Roots Garden and Vineyard. June 26, 2012. The rain falls quickly as I mull over my time here at Deep Roots. Today we won't be working outside so I thought I would take the opportunity to introduce myself to the blog. My name is Dane and I am a junior at Gonzaga University in Spokane, WA. I am majoring in Environmental Studies and Public Relations, and I have a passion for sustainable agriculture. Arriving at Deep Roots my thought process was as follows:. And consequently, very.

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From Garden to Table: Maria's July Visit

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From Garden to Table. Deep Roots Garden and Vineyard. July 31, 2012. Maria here- girlfriend, adopted daughter, photographer, and enthusiastic Isadora's Gourmet Goods supporter. Wow- Well now that we are entering August, I figure I should share some "Isadora's Updates" from my July visit! Morning View from the Deck. Me Handsome Son #3. It helps when her son is there to entertain her. Together, Confidence and Devotion make a great team. They are two of the hardest working people you will ever meet- up ...

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From Garden to Table: July 2014

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From Garden to Table. Deep Roots Garden and Vineyard. July 29, 2014. Subscribe to: Posts (Atom). Follow this blog for inspired vegetarian recipes, garden to table information, and a behind the scenes look into Isadora's Gourmet Goods. Click Jars To View Store. Simple template. Powered by Blogger.

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From Garden to Table: Garlic harvest 2014

http://isadorasgourmetgoods.blogspot.com/2014/07/garlic-harvest-2014.html

From Garden to Table. Deep Roots Garden and Vineyard. July 29, 2014. Subscribe to: Post Comments (Atom). Follow this blog for inspired vegetarian recipes, garden to table information, and a behind the scenes look into Isadora's Gourmet Goods. Click Jars To View Store. Simple template. Powered by Blogger.

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From Garden to Table: Beets

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From Garden to Table. Deep Roots Garden and Vineyard. June 29, 2012. These are the new beets springing forth in the garden with fresh rain drops on them. There is much to look forward to with them. Today, I used the last of the previous harvest. I boiled, peeled and pickled the beets! This is soon to be an. Product. It is nice to have some of these jars on the shelf. June 30, 2012 at 9:29 AM. You are amazing Devotion! Subscribe to: Post Comments (Atom). Click Jars To View Store.

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From Garden to Table: July 2012

http://isadorasgourmetgoods.blogspot.com/2012_07_01_archive.html

From Garden to Table. Deep Roots Garden and Vineyard. July 31, 2012. Maria here- girlfriend, adopted daughter, photographer, and enthusiastic Isadora's Gourmet Goods supporter. Wow- Well now that we are entering August, I figure I should share some "Isadora's Updates" from my July visit! Morning View from the Deck. Me Handsome Son #3. It helps when her son is there to entertain her. Together, Confidence and Devotion make a great team. They are two of the hardest working people you will ever meet- up ...

isadorasgourmetgoods.blogspot.com

From Garden to Table: June 2012

http://isadorasgourmetgoods.blogspot.com/2012_06_01_archive.html

From Garden to Table. Deep Roots Garden and Vineyard. June 29, 2012. These are the new beets springing forth in the garden with fresh rain drops on them. There is much to look forward to with them. Today, I used the last of the previous harvest. I boiled, peeled and pickled the beets! This is soon to be an. Product. It is nice to have some of these jars on the shelf. June 26, 2012. I came to Deep Roots to learn how to grow organic food, to create this blog, and to help manage the. And consequently, very.

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From Garden to Table: Kale Chips

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From Garden to Table. Deep Roots Garden and Vineyard. June 14, 2012. This has been a wonderful year for kale. Harvesting kale in the garden. After harvesting the kale, I wash and dry it by patting it in towels, or using a salad spinner. Now, I cut off the stems , and tear them into palm sized pieces. There are two different methods for drying the fresh kale leaves into crisp kale chips. The first method is to toss the leaves. With olive oil, and some salt (or seasoned salt) and maybe a little garlic.