Makes 8 servings Ingredients: 1 cup butter 2 leeks, sliced salt and pepper to taste 1 quart vegetable broth 1 tbsp Organic Cornstarch 4 cups Yukon Gold potatoes, peeled and diced Unsweetened Almond or Rice Milk Directions In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until[…]
As you know The Yisrael Family Urban Farm is “transforming the hood for good” by using urban agriculture to empower, educate and employ the South Oak Park community. Recently, the Far Western Region of the Alpha Kappa Alpha Sorority recognized The Yisrael Family Urban Farm with an award for Environmental Stewardship for our efforts in urban[…]
If you feed a bunch of people like we do, then you’ll love this easy way to make homemade vegetable broth for your soups. Here’s what you do: Next time you cut up those onions, carrots, celery, leeks or tomatoes, put half in the compost bin and the other half in a gallon ziplock bag[…]
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I’ve tried several recipes and many ways to preserve olives. This one is a winner! Gather your friends, family, to preserve and share in the abundance of the harvest! Besides, you’ll need all hands on deck for this process. ~ Judith