Serves 4 people
Recipe courtesy of Jill Paine of Gaining Ground Farm
This is a story about a community egg cooperative formed by a group of volunteers, bringing chickens to a working urban farm, and managing the production of eggs for themselves and a local CSA.
Episode 30 Sheep cheese tastes distinctive, characteristically strong, and very different from cow or goat cheese. On this family sheep farm, the making of cheese reflects a slower pace of life along with a direct connection to the land. Even consuming...
From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery.
