She Eats

Real Food. Locally Seasonal. Bourbonator

  • HOME
  • ABOUT
  • RECIPES
  • WORK WITH ME

Fresh Foods Wednesday #72

March 5, 2014 By Kristy Gardner 14 Comments

Happy Wednesday my loves and welcome to Fresh Foods Wednesday #72!

Fresh Foods Wednesday #65 Real Food Link UpThe sun is shining this morning and I’m feelin’ pretty darn good! I have some big news for you on Friday - I’m talkin, life changing kind of news and I can’t tell you how excited I am about it! Big. Ef’n. Deal. I trust this past week has been equally kind to you and I can’t wait to check out what you’re up to! So without further ado - link up!

The Fresh Foods Wednesday #72 link up is to encourage fresh food production, consumption, activism, and awareness. Please feel free to link up posts containing:

  • CSA collections;
  • Farmer’s market treasures;
  • Home grown/raised hauls;
  • Recipes that feature fresh fruits and veggies that are seasonal to your area or feature local, sustainably farmed meats, eggs, and dairy;
  • DIY projects and tutorials for: gardening, storing and/or preserving fresh, real foods, composting market scraps, raising chickens in your back yard, small living, etc…

You may link up as many posts in a given week that you haven’t shared with the Wednesday Fresh Foods Link Up before by using the linky tool at the bottom of this post. Please make an effort to click on a few of the linked up posts and say hello by leaving a comment for your fellow fresh food communitarians and/or leave one here to tell us what you’ve shared – because it’s always nice to know someone thinks we’re doing a good job!

And if you like what you see here, please include a simple text link back to this link up in the post(s) you share or copy the code below and paste it into your post or an HTML widget in your sidebar.

She Eats

 

I want this blog hop to feature you as well as help each other come together to form a resource of good food ways for one another. The Fresh Foods Pinterest Board is now open to ALL of you! If you’d like to pin your posts to the communal board, just chuck me an email and I’ll add you to it! That way, more exposure for you and less administrative work for me! Horray!

Receive some extra social media love from me by tweeting weekly link-up contributions with the hashtag #FreshFoodsWednesday and/or share your contributions on the She Eats Facebook Page! As I’ve mentioned before, this link-up is to encourage fresh food production, consumption, activism, and awareness. We can do this together!

An InLinkz Link-up


Like eating? Please share:
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on LinkedInShare on TumblrShare on RedditShare on StumbleUponBuffer this pageShare on YummlyEmail this to someone

No related posts.

YARPP
« She Eats Loudly: Let’s “Beet Off” Together - Ep 002
Savory Oozy Mushroom Dip (you want this!) »

Filed Under: Fresh Foods

Hungry for more?

Sign up for my newsletter to receive occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

Italian Bread: Egg and Raisin Bread - Per La Famiglia Cookbook Giveaway | She Eats
White Pizza: Caramelized Onions, Mushrooms + Rosemary Potatoes with Garlic Cream Sauce | SheEats.ca
Classic French Madeleines: Lemon Earl Grey + Vanilla Bean & Dark Chocolate & Almond Dipped - She Eats
Winter Wonder Jam Whiskey Smash Recipe - She Eats
Wild Drinks & Cocktails: Fire Cider Hot Toddy Recipe - She Eats
Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes - She Eats
Argentinian Pesto: Chimichurri Sauce - She Eats
I'm going to write a cookbook! - She Eats
The Most Stunning Quick Pickled Red Onions - She Eats
The Canning Kitchen Cookbook Giveaway - She Eats
#DrinkTheSummer | Lime Blackberry Shrub Cocktail - She Eats
Sauteed Calamari with Smokey, Spanish Red Pepper Romesco Sauce - She Eats

Comments

  1. suzy says

    March 5, 2014 at 7:53 AM

    Can’t wait for Friday. You have peaked my interest. Thanks for hosting.

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:25 PM

      Thanks for swinging by Suzy! (PS Totally gonna make a point to participate in the Google+ group this week)

      Reply
  2. Kirsten says

    March 5, 2014 at 8:29 AM

    Kristy,
    I can’t wait to hear your Youuuuuge news!
    In the meantime, how about a vegan Orange-spiked Beet and Walnut spread if it’s all sunny where you are? It’s still snowy here, so I’m warming up with a Slow Cooker Sweet Potato Chili with Hatch chiles, Corn, and Butch.
    I’m also thumbing my nose at St Patrick’s day with a Guiness-braised Brats and Broccoli-topped Baked Potato dish. So there!
    Yeah, I got nuttin’ . . .

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:27 PM

      hehehehehehehe “Youuuuuuuuuge” 😉

      PS thanks for linking up Kirsten - always happy to see you. I’m also thumbing my nose at St Patrick’s Day … with a bottle of bourbon. Ack. Maybe I should switch to Irish Whiskey?

      xoxoxoxo!

      Reply
  3. Christine @ Once Upon a Time in a Bed of Wildflowers says

    March 5, 2014 at 10:25 AM

    Oh! I can’t wait for Friday! But for now, how about a nice cup of Irish Hot Chocolate?
    Thanks for hosting!
    ~ Christine

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:28 PM

      Heck yeah Christine! Thanks for sharing :)

      Reply
  4. Jane's Adventures in Dinner says

    March 5, 2014 at 2:33 PM

    As if Friday weren’t exciting enough! Any hints?

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:28 PM

      Ack! I sucked at replying to comments this week so the cat’s outta the bag now. hahahaha - I can still give you a hint if you want? 😉 xo!

      Reply
  5. Stacy @ Stacy Makes Cents says

    March 5, 2014 at 3:41 PM

    Thanks so much for hosting!

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:29 PM

      Thanks so much for linking up Stacy!

      Reply
  6. Meghan@CleanEatsFastFeets says

    March 5, 2014 at 9:00 PM

    Damn you, you suspense builder, you. Can’t wait to see what’s up on Friday.

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:29 PM

      HA! It’s kind of super exciting… as you’ll see when you read your email 😉

      Reply
  7. Jillian Hudson says

    March 6, 2014 at 9:27 AM

    I’m sharing my step by step process for making the best chicken bone broth. Enjoy!

    http://www.creatingsilverlinings.com/bone-broth-day-1/

    Reply
    • Kristy Gardner says

      March 7, 2014 at 4:30 PM

      Oooooooh! More broth Jillian! Love homemade broth :)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

| OH HEY |

I'm Kristy.
Writer | Photographer | Bourbonator.
I eat local, drink seasonal, make pasta from scratch, glamp, watch Ghostbusters, love pigs, design websites, say fuck a lot, drink good wine and tell bad jokes.
Cooking With Cocktails drops Fall 2016! (Countryman Press)
Read more →

  • 
  • 
  • 
  • 
  • 
  • 
  • 

| Stuff Me in Your Inbox |

Sign up for occasional real food recipes, behind the scenes exclusives, seasonal eating & drinking tips, important food blogging tips and everything She Eats!

| past issues |

| Who’s Hungry? Recent Recipes |

Super-Stuffed, Cheesy, Bacony Twice Baked Potatoes - She Eats
Argentinian Pesto: Chimichurri Sauce - She Eats
The Most Stunning Quick Pickled Red Onions - She Eats
#DrinkTheSummer | Lime Blackberry Shrub Cocktail - She Eats
Sauteed Calamari with Smokey, Spanish Red Pepper Romesco Sauce - She Eats
Gin Old Fashioned Cocktail Recipe - She Eats

| #SheEats Insta-Style |

 You guys, it's rhubarb season. And the only thing better than rhubarb in pie, is rhubarb in booze. Sparkling Rhubarb Shrub Recipe: 1 Lb fresh rhubarb, sliced into 1/4" pieces 3/4 C organic cane sugar 1/2 C white wine vinegar 2 C soda water Optional: good quality silver tequila like Patrón (depending how boozy you want your drinks) To garnish: Limes, fresh mint and/or additional rhubarb 1. Place rhubarb and sugar into a bowl and toss well to combine. Using a muddler or potato masher, grind it all together. This helps speed the maceration process along. Cover and place in the fridge for about 3 days. 2. After 3 days, remove the mixture from the fridge and strain the liquid through a fine mesh sieve. If there's any leftover sugar on the rhubarb solids, just place a second bowl under the strainer and pour the liquid back over the rhubarb to get all the sugar remnants. You may want to squeeze/press on the rhubarb to ensure all the liquid is extracted. 3. Pour liquid into a dry, clean mason jar and add vinegar. Cover and shake vigorously to combine. Place in the fridge for 1 week to allow the flavours to mingle. Shake occasionally. 4. After a week, pour 2 shots of good quality tequila into a glass along with 1 shot of rhubarb shrub. Fill the glass with ice and top with soda water. Serve with a wedge of lime, some fresh mint or rhubarb stalk. 5. Drink.  Friends, loves, lovers. I know you adore bread. And Italian food. And carbs in general. Because if you didn't, we wouldn't be such tight besties. 4Life, yo. And because you love them so much I though I should let you know that you have only 37 hours left to hit up the blog and enter to win a copy of Per La Famiglia Cookbook signed by author @eriscooking, a Set of Three Microplane Elite Graters/Zesters (Fine, Coarse, and Star Blades), and a Gnocchi Board. Oh yeah, and visit the other 14 do-hosting bloggers creations. One word: Yum. The link is in my profile so click on over and enter before you miss out. Also: Did I mention bread?  #perlafamiglia #perlafamigliabloggers #cookbooks #giveaway #whitecapbooks

Copyright © 2016 · Website design by Peppercorn Creative