[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_gallery type=”image_grid” images=”1452,1453,1454,1455,1456,1457″ img_size=”300×300″ column_number=”3″ grayscale=”no” hover_icon=”magnifier” images_space=”gallery_with_space”][vc_empty_space image_repeat=”no-repeat”][vc_column_text]Wow, what a topic! This is exactly one of the things that inspired me to want to own a farm and grow my own food. I wanted to be able to eat locally grown organic foods all year long. Many people believe this an impossible feat here in Western Pennsylvania where this past winter offered temperatures as low as 15 below. Well, with our first winter in production at the farm, I can proudly say, we were successful in eating our own locally grown produce all throughout the winter and into early spring. How did we do this? You should have been at this crowded talk where I spoke about canning, freezing, drying, dehydrating, fermenting, and most tricky of all, growing fresh greens all winter. Yes, there is nothing more satisfying than enjoying tomato basil sauce or soup with a salad made from greenhouse arugula, microgreens and fermented red cabbage, all from our farm, in the middle of the winter. Now this is health and happiness at it’s best.[/vc_column_text][/vc_column][/vc_row]
Photos from Janet McKee’s brilliant and informative talk on Cooking Local Foods All Year Long at the Farm to Table Pittsburgh conference!
by Janet McKee | Jan 20, 2016 | Blog