About me:Co-founder and developer of Farmfoody.org, Steve Knoblock, "foody" is a web developer and programmer who has founded and built websites since 1995.
Your personal map: For Foodies (customers/consumers/chefs) your map
shows markers for all your favorite farm friends. For Farms (farms,
vineyards, farmers market, etc.) it shows your farm location only.
Bulletins
From
Bulletin
Frequently Asked Questions
Becoming a friend of a farm
Becoming a friend of a farm is easy. Just go to the profile page for the farm you like and click the ...Becoming a friend of a farm is easy. Just go to the profile page for the farm you like and click the Add as Friend link. If the farm approves you, you will become a friend and bulletins from them will show up on your profile and you will receive email notifying you when new bulletins are posted. You can tell by going to your profile, which shows a list of your friends.(more)
What are contacts?
A contact is a way to save a user's identity for later, without being required to become a friend. You ...A contact is a way to save a user's identity for later, without being required to become a friend. You may not wish to become friends with another user right away, perhaps you wish to find out more about them, so you can make them a contact. Later, you can request to become a friend. Friendship is a voluntary public relationship in which both users must agree to enter. Anyone can add or be added as a contact and they remain private.(more)
What are heirloom tomatoes?
Heirloom tomatoes are older types originally cultivated by families who kept them "true to type" or ...Heirloom tomatoes are older types originally cultivated by families who kept them "true to type" or by commercial seed houses who bought the rights to them and hybridized them. Modern hybrids are cultivated for their tough skins, ability to be transported great distances and "perfect" color and shape, not for taste.(more)
Recipes
Eggricotta
1 Egg
1 tbsp. Ricotta Cheese
1/2 tbsp. Butter
Heat butter in saute pan. Crack ...1 Egg
1 tbsp. Ricotta Cheese
1/2 tbsp. Butter
Heat butter in saute pan. Crack the egg and drop into pan.
Leave a moment. Break yolk so it spreads flat
over egg white some. Place dollop of ricotta cheese on top.
Fold egg to enclose ricotta. Cook until yolk firms up.
This is my recipe for a "fried egg omelet."(more) | print recipe
Sauteed Brussels Sprouts
6 Brussels sprouts
1 tbsp. butter
Begin by putting a saute pan on the stove at medium ...6 Brussels sprouts
1 tbsp. butter
Begin by putting a saute pan on the stove at medium heat with
the butter. Prepare the sprouts by cutting in half down their
length. When the butter is bubbling, lay the Brussels sprout
halves face down in the pan so their faces caramelize. Don't
touch them for at least five minutes. You can peek. If they are
getting brown, you are doing okay. Let them go to the desired
brownness. You can add a little salt and pepper to the top
of the sprouts (so the pepper won't burn). When they are brown
toss them around the pan, you may wish to caramelize the other
side a bit too. Top with a little grated fresh Romano cheese
if you like.
Depending on whether you start with fresh, frozen or leftover
sprouts, you may choose to blanch them before sauteing.(more) | print recipe
Macaroni
1 large can Tomato juice
2 Tablespoons Butter
1 Tablespoon Salt
1/2 Onion chopped 1 large can Tomato juice
2 Tablespoons Butter
1 Tablespoon Salt
1/2 Onion chopped
1 Green Bell Pepper chopped
Place macaroni in 3 quarts of rapidly boiling water. Add 1 tablespoon of salt. Cook 8 to 12 minutes until done. Do not overcook and cook less when baking.
Drain macaroni and combine with butter, onion and green bell pepper in baking pan or sauce pan. Bake or simmer about 20 minutes to cook vegetables and warm thoroughly.(more) | print recipe
Mary Tyrrell's Cole Slaw
1 Small head cabbage
2 small carrots
Shred the cabbage using a kitchen knife. Grate ...1 Small head cabbage
2 small carrots
Shred the cabbage using a kitchen knife. Grate the carrots finely.
Dressing
2 tablespoons Mayonnaise
Lemon juice to taste
1 tablespoon sugar if necessary to balance sweet and sour
1/8 teaspoon (sprinkling) of celery seeds if desired
Combine dressing ingredients in bowl and mix thoroughly, let set in refrigerator for a half hour before combining with cabbage and carrots. The dressing should be relatively light, not thick.(more) | print recipe
