Along with autumn’s first frost, comes a big pile tomatoes finishing their ripening process inside (we can’t leave them out there to freeze, right?!). Although …
Do the Tomato Jam Jam
Butternut in a Biscuit
This is the time of year when we like to start squeezing fall veggies into just about everything we make in the kitchen–especially baked goods! …
Time for Tomato Pie
It’s that magical time of year when we still have loads of fresh tomatoes, but it’s finally cool enough to turn on the oven. To …
We Heart Kimchi
We have a majorly deep passion for fermenting. Just think about it: tiny microorganisms—lactobacilli, in the case of kimchi—are busy, busy, busy eating up all …
Carrots, Baby!
Our sweet but destructive chickens recently DESTROYED a carrot bed. ALL the plants were meticulously devoured, leaving the carrots underneath without their energy-producing green tops. …
Gimme Your Digits
Gorgeous late summer potato harvests have been gracing our farmer’s market these days, and with another heat wave coming on, cool salads with dinner are …
Bacon of the Land
We know—it’s nearly impossible to replicate the sensational flavor of a good, porky slice of bacon … but we also like a good challenge! With …
Sauce of the Summer
Memorial Day is the unofficial start of summer, so it’s the perfect time to make an amazing caramelized onion BBQ sauce you can use all …
It’s Spinach Season!
The spinach is busting in the FIO garden, and we’re here to celebrate the pure awesomeness of this quintessential green. Today we are bundling up …
Potato Bliss
Main dishes be warned—this enticing side dish (or appetizer!) is destined to steal the show. We riffed on classic melting potatoes, aka fondant potatoes, by …
We Heart Football (Food)
Ok you got us—so we may not be the biggest football enthusiasts here at FIO, but if there’s one thing we can get behind about …