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Author Archives: Megen Hall
Living in the Northeast, as in many other regions, the winter cold has set in and the outdoor growing season has come to an end. This makes it easy to kick back, enjoy a nice cup of hot cocoa, and … Continue reading
Living in a climate like Vermont, where growing greens outdoors all winter is not an option (or even in areas where it is), raising shoots and microgreens can be a great way to expand the selection of winter produce available … Continue reading
The dog days of summer are dwindling and the cooler temps of September have commenced in Northeastern VT. Season extension has been a hot topic in our region as of late, and so many folks are scrambling to get ready … Continue reading
Many years ago, I was working on a farm, and happened by a group of people who were gathered around for a workshop. The man giving the workshop, who was about my age, was talking excitedly about plant sex which … Continue reading
A Winter Salad Recipe to Make Your Mouth Sing! Salad: 5-6 stems Kale, spine removed and chopped 1 cup finely chopped green cabbage (or 1/2 cup green plus 1/2 cup red) 1 cup spinach, chopped 1 cup shoots (your choice) … Continue reading
As we all search for ways to eat fresh, home-grown food year round—especially those of us with harsh winter climates—let us give tribute to the sprout and shoot…two super easy ways to feed your family fresh green and living foods … Continue reading
Nestled in a fertile river valley in the Northeast Kingdom of Vermont, my daughter and I have been breathing new life into a sweet old farm stand. I’ve finally been given the opportunity to put into practice all that I … Continue reading
When dreaming of an ideal garden, one often imagines a neat and orderly, well-weeded and organized garden, not necessarily an overgrown forest, right? Well…in some ways a forest can set a great example for your garden. Biodiversity is nature’s very … Continue reading
In an era where food security is becoming a growing priority, having access to affordable and nutritious food all year, say in your basement or pantry, is becoming increasingly important to many families, including my own. Canning, lacto-fermentation, and freezing … Continue reading