Jim Bruner 5/11/25 Jim Bruner 5/11/25

The Foodist: Homemade Rosemary Lasagna

I decided that I wanted to try to make a lasagna as much from scratch as was possible. I made the tomato sauce, ricotta, mozzarella, and cottage cheeses, and homemade lasagna noodles. The tomatoes and herbs came straight from the garden and the canning pantry. It was so good.

Jim Bruner 5/8/25 Jim Bruner 5/8/25

From Waste To Taste

This is a blog p[ost about how we create animal feed at Mezzacello Urban Farm from slightly dehydrated edible weeds and assorted corn, hay, seeds, wheat germ, oils, and molasses. When all of this blended it is mixed with 1/3 it’s mass of water. This is then blended together into a paste, The paste is then extruded, left to dry and voila! Feed!

Jim Bruner 4/27/25 Jim Bruner 4/27/25

The Foodist: Three Homemade Cheeses

These three cheeses are so easy to make, and so worth it to make it yourself. In terms of cost, it makes great sense to make these yourself. Point of fact, to buy these at a store is $18 but just $5 to buy the milk, lemon and vinegar - through in $3 for the heavy cream for the cottage cheese. Now you are in business!

Jim Bruner 3/31/25 Jim Bruner 3/31/25

The Foodist: Zingy Peas and Great Northern Bean Bowl

This soup is a delightful, tasty, and filling surprise. It is full of nutrients and flavor, and the tile is right on with the zing! supplied with fresh peas, ginger, and lemon. The leeks, garlic, miso, and butter beans create a rich, crunchy, and flavorful broth that makes for a delicious and luxurious mouthfeel.

Jim Bruner 3/31/25 Jim Bruner 3/31/25

The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata

This was a fun experiment in sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. It is very tasty and feeds a lot of people.

Jim Bruner 3/24/25 Jim Bruner 3/24/25

The Foodist: Mezzacello Sausage and CheeseTortellini Soup

On cold windy winter nights we love to experiment with old standards in new ways. Rick merged the sausage balls from his version of wedding soup with a version of cheese tortellini soup. What’s more is that this recipe is comprised of 70% leftover veggies from other meals and sealed vegetables harvested last summer. Leftovers after this go to the rabbits.