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Inaugural Rice Sale

October 23, 2010

Jason and I are happy to announce that we will have some rice for sale at our farm in Moncure, NC on October 30th. A dream we have talked about since moving here from Japan 3 years ago,  was inspired after reading One Straw Revolution by Masanobu Fukuoka and put into motion thanks to a RAFI grant. Thanks to many supporters and helping hands, we will have 150 lbs of rice available to our community. Although the yield is a lot less than we had anticipated we are very pleased with what we were able to achieve in our first year.  The hardships we’ve endured during this experience have been far outweighed by the joys of eating this very special rice. We can’t wait to take what we’ve learned and do it again next year!

Description of our Rice:

Edible Earthscapes’ rice is a premium Japanese rice called Koshihikari. This short grain, brown rice was hand sown and  naturally grown without the use of chemicals or intensive flooding.  Each grain sparkles with robust flavor and delivers nutrition unparalleled by any other food.  Each stalk was hand harvested and treated with reverence.  We would like everyone who buys our rice to savor each and every grain. Thank you.

What: Inaugural Rice Sale

When: October 30th, 2pm-dark

Where: Edible Earthscapes

4803 Moncure-Pittsboro Rd. Moncure, NC. 27559

Price: $16 per pound.

*We would like to offer a special discount of $12 per pound to those who came out to Crop Mob to help build rice paddies earlier this year,  to our friends who came out and helped us harvest the rice and to our CSA members.

Please bring a container of your own to take your rice home with. There will be a maximum of 3 pounds per person as the quantity is limited.

* Please understand that due to a limited quantity, we will not be taking any reservations. If  you’d like to buy rice, but won’t be able to make it out that day, please email us at edible.earthscapes@gmail.com and we will let you know if there will be another opportunity to buy rice.


 



 


 

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Practice Makes Perfect

May 11, 2009

When I was growing up, I often joined my mom in the kitchen and helped her prepare meals. First it was just setting the table, then chopping, then sauteing, then deep-frying. I have always enjoyed making food. A few years ago, I decided it was time to learn how to fillet fish for sashimi and I went to my mom to ask her to teach me. She simply said, go get a fish and practice…I kinda chuckled that she wasn’t gonna give me a hands on workshop but I totally see her point, if you want to get better at cooking you must spend your time in the kitchen.

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Christmas Day Harvest

December 25, 2008

We enjoyed a vegetarian Christmas dinner with some of our vegan friends. At the heart of that supper was this harvest of daikon, watermelon radishes, purple and yellow carrots, red and golden beets, mizuna, arugula and dill. Delicious!!!
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