Displaying results 1 - 25 of 3712 for farms. Subscribe to this search
This weekend, Chandler husband-and-wife team Chad and Erin Romanoff celebrate the one-year anniversary of their vintage silver food truck — The Uprooted Kitchen. Appearing weekly at Gilbert Farmers Market and Food Truck Friday in Phoenix, the Romanoff’s “restaurant on wheels” is a true gem found right in our own backyard.
PORTLAND, Maine — There's no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
New figures show the state's economy continues to plug along.
You wouldn’t know it from all the parking lots and shopping centers in our immediate vicinity, but out on the fringe of suburbia, acres of peaches are growing fat and juicy in the warm spring sunshine.
ROME — The U.N. has new weapons to fight hunger, boost nutrition and reduce pollution, and they might be crawling or flying near you right now: edible insects.
The J.R. Simplot Co's headquarters is shown in downtown Boise on Monday, May 13, 2013. Simplot is seeking U.S. regulatory approval to market genetically engineered potatoes that resist ugly black bruises and are designed to produce lower levels of potentially cancer-causing acrylamide when fried to growers and, eventually, consumers. (AP Photo/John Miller)
This Friday, May 10, 2013 photo shows genetically engineered potatoes growing in rows inside a J.R. Simplot greehouse in southwestern Idaho. Simplot is seeking U.S. regulatory approval to market the potatoes _ which resist browning and are designed to produce lower levels of a natural but potentially cancer-causing acrylamide when fried _ to growers and, eventually, consumers. (AP Photo/John Miller)
This Friday, May 10, 2013 photo shows a genetically engineered potato poking through the soil of a planting pot inside J.R. Simplot's lab in southwestern Idaho. Simplot is seeking U.S. regulatory approval to market the potatoes _ which resist browning and are designed to produce lower levels of potentially cancer-causing acrylamide when fried _ to growers and, eventually, consumers. (AP Photo/John Miller)
Life is peachy-keen at Schnepf Farms where this annual festival fills the orchards with smiling children and families in search of $2 a pound fresh, ripe peaches, family friendly entertainment and hot-off-the-griddle peach pancakes, served from 7:45 a.m. to 2 p.m. daily. The festival begins May 18 and runs through Memorial Day and includes hay rides, peach pit spitting contests, live music May 18 and 19, roller coaster and other fair-type rides, as well as a “Peachy Sampling Tent,” where you can purchase a panorama of peach-related products. Other food options, including burgers and hot dogs, grilled chicken sandwhices, salads and kettle corn are also available.
The placemat is a favorite at many dinner tables: The often-whimsical plastic version catches the slip of spaghetti from a youngster's fork, while a nice cotton placemat elevates the dining experience just a little without having to set down a whole tablecloth.
Soar into Spring Kite Festival; Fiesta de la Primavera; Prescott Highland Games; Payson Wildlife Fair
“Despicable, unconstitutional, ridiculous, immature, idiotic, and mendacious.” And that’s just how Tennessee newspapers characterized the state’s “ag-gag” bill now awaiting governor’s signature.
HEALDSBURG, Calif. — Sometimes visitors to MacMurray Ranch, the 1,500-acre (600-hectare) spread owned by movie and TV actor Fred MacMurray for a half-century, want to know: Where's the heliport? Where's the screening room?
A judge on Thursday threw out charges of violating campaign finance laws against Attorney General Tom Horne and a political ally.
NEW YORK — Bodies tensed and noses twitching, the dogs sniff the hunting ground before them: a lower Manhattan alley, grimy, dim and perfect for rats. With a terse command — "Now!" — the chase is on.
A bid by Attorney General Tom Horne to escape campaign finance charges could upend all state laws limiting how much candidates can take.
It all started in 1961 in Jean Nidetch's living room in New York City. A few overweight friends met each week to talk and troubleshoot their way through a sensible but strict diet from the health department's obesity clinic.
When Arizona voters approved the use of medical marijuana in 2010, Steve Cottrell saw a way to combine his laboratory background and his interest in the plant he’d been studying since his 11-year-old son died of cancer more than a decade before.
The road to Florence isn’t long when country music stars are in town. People flock from the East Valley to the Country Thunder music festival, spurring the question: What else is there to see in Florence? It didn’t take long to find an answer — alpacas.
The silky petals of a fragrant pink shrub rose; the crunchy texture of a gravel path; a nook where grass rustles and a stream runs. What we smell, see, hear, touch and taste can make a garden walk a wonderful sensory experience.
About 15 years ago I had what I believed to be the solution to our incredibly poor record of electing government officials of — how do the appliance makers refer to it? — quality and reliability:
NASHVILLE, Tenn. — Coachella is over and Lollapalooza is sold out. Bonnaroo's nearly there, too. But eager fans need only be patient: Wait a few years and chances are you'll have a star-studded music festival of your own within driving distance.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
Start to finish: 1 hour 15 minutes (30 minutes active)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)