I have loved maple syrup my whole life and can distinctly remember enjoying it as a boy in suburban New Jersey. Now I will admit I ate some Log Cabin and maybe Aunt Jemima a few times when we did not have the real stuff but found that “fake” syrup to be a bummer.

In recent months I have been focusing on expanding my coffee sales. To do that I needed to expand my roasting capacity, and make critical decisions regarding packaging, shipping, branding, and logistics. I have always felt that I needed to separate the coffee brand from my blogging and media brand here on Harvest Eating.

This simple mayo is made with healthy oil rather than GMO mono-crop seed oils and it tastes fabulous.

I never mentioned this before but years ago I created a class on vinaigrette making, it has lived online for many years and has a decent amount of students. You can find the class here at Udemy and it’s easy to digest and a handy little product. Plus it’s on sale at the moment, I don’t control the sale dates so take advantage while you can.

This recipe is a delicious tomato pie from scratch – homemade pastry dough, topped with organic heirloom tomatoes, applewood smoked bacon, fresh rosemary, and blue cheese.

Each year in late summer I usually make corn chowder. Some years I make it thick, some years I make it smooth, this year I made it using some chile peppers and bacon.

If you have been wanting to have access to Food Storage Feast take advantage of this deal now.

As with many recipes this one was interpreted and perfected from a basic idea, in this case my sister told me about some meatballs she tasted somewhere that had some interesting ingredients.

I’m beyond excited (and also sad) about my upcoming trip to Cape Cod/ Marthas Vineyard which usually takes place in late July to celebrate my Mom’s and my brother’s birthday, both on the same day!

A few years back I went vegan (for 5 months) to support my son who was struggling with seizures and we were desperately trying to find something to help stop epilepsy after the Keto diet failed.

This dish takes under 30 minutes to make and needs just a few ingredients. Of course, in my opinion, the special touch is my Harvest Eating Northern Italian Seasoning; a blend of basil, rosemary, oregano, marjoram, garlic, and porcini mushroom.

This simple shrimp burger is meat-free yet still has a pleasant texture, awesome taste, and is very easy to make. Shrimp burgers take easily to ethnic flavors such as Thai, Mexican, Latin, Spanish etc.

This simple sauce is easy to make and absolutely delicious and addictive. Perfect on beans, burritos, eggs or anything that needs a tangy life. This recipe will last a year in the fridge because it has so much vinegar in it.

Porcini Mushroom & Lentil Soup

Recently, while traveling on location for Harvest Eating TV I visited a small rather unimpressive little place called Osteens near downtown in St. Augustine Florida.

This article if for people who have purchased Datil Pepper seeds from our store.