Untitled
de-preciated:

 (via 500px / Frosty sunset by Vladimir Melnikov)
Aerial view of winter forest during sunset.


👍

de-preciated:

(via 500px / Frosty sunset by Vladimir Melnikov)

Aerial view of winter forest during sunset.

👍

favorite-season:

Sunflower Fields by  Rajan Kannan 


☺️

tango-mango:

Portland’s Wednesday Farmers Market in Schmanski Park

Beautiful ✌️

goodeggsnyc:

There is nothing that sings summer like tomatoes. Biting into those golden juicy spheres is like tasting light itself. There is not a way we don’t adore these guys, but right now, we are particularly crazy about aquaponics-grown cherry tomatoes on bruschetta and homemade pizza!

Best part of buying local, organic, transparently - sourced tomatoes? We are supporting farms who believe in the holistic well being of workers and the environment. Every year millions of tomato bushels come from operations where workers are being severely exploited. The Coalition of Immokalee Workers has been fighting for farm workers rights through powerful fair food campaigns for years. 

Want to learn more?

Top image via Do Not Touch My Food.

☺️

visitheworld:

Table with a view, Grindelwald / Switzerland (by Chacal1233).

I love it 👍

visitheworld:

Table with a view, Grindelwald / Switzerland (by Chacal1233).

I love it 👍

goodeggsnyc:

Our Foodmaker Team lead, Ali Schmidt, is a woman of many talents. Not only does she find the most inspirational, caring farmers + foodmakers to sell through Good Eggs to provide our community with incredibly fresh, sustainably grown food, but she is also the most phenomenal chef. She has cooked many a meal for Sunday Suppers and Karen just shared the photos of their most recent meal! 
Here is Ali’s recipe for this white bean and herb oil dish accompanied by Sunday Suppers’ gorgeous photo. 
WHITE BEANS WITH HERB OIL
Serves 4 -6

FOR THE BEANS
1 pound white bean, like cannellini or flageolet
1 spanish onion, quartered
3 strips bacon
1 bunch thyme
3 cloves garlic
4 tablespoons red wine vinegar
10 tablespoons olive oil
sea salt & freshly ground black pepper

FOR THE CRISPY BACON
1/4 pound smoked bacon

FOR THE HERB OIL
1 bunch parsley
1 bunch chives
1 bunch tarragon
1 bunch mint
1/2 cup olive oil
juice and zest of 1 lemon

Soak the beans in cold water overnight.
Drain the beans and put into a heavy-bottomed saucepan and cover with fresh, cold water. Add the onion, uncooked bacon, and thyme to the pot and bring to a boil. Lower the heat and let it simmer for 20-30 minutes, or until the beans are soft.
Meanwhile, crush the garlic to a paste and macerate in the vinegar with a pinch of salt for 5 minutes. Add the olive oil and a pinch of black pepper, shake around and taste for seasoning.
Drain the beans, picking out the bacon, onions and thyme, and sprinkle generously with sea salt. Let cool for 5 minutes and toss the dressing through the beans. They’ll absorb the most flavor when they’re warm.
Preheat the oven to 400 degrees. Place the bacon on a baking sheet lined with parchment paper and roast for 15 minutes, or until charred. Prepare another baking sheet with a cooling rack over it so you can transfer your bacon out of its grease to cool. It’ll crisp up nicely!
For the oil, stem all the herbs, add the lemon juice and zest and blend in a food processor adding the olive oil slowly. If it looks too dry, add more olive oil.
Put the beans on a big platter and drizzle with the herb oil. Chop up the bacon and sprinkle over.

goodeggsnyc:

Our Foodmaker Team lead, Ali Schmidt, is a woman of many talents. Not only does she find the most inspirational, caring farmers + foodmakers to sell through Good Eggs to provide our community with incredibly fresh, sustainably grown food, but she is also the most phenomenal chef. She has cooked many a meal for Sunday Suppers and Karen just shared the photos of their most recent meal! 

Here is Ali’s recipe for this white bean and herb oil dish accompanied by Sunday Suppers’ gorgeous photo. 

WHITE BEANS WITH HERB OIL

Serves 4 -6

FOR THE BEANS

1 pound white bean, like cannellini or flageolet

1 spanish onion, quartered

3 strips bacon

1 bunch thyme

3 cloves garlic

4 tablespoons red wine vinegar

10 tablespoons olive oil

sea salt & freshly ground black pepper

FOR THE CRISPY BACON

1/4 pound smoked bacon

FOR THE HERB OIL

1 bunch parsley

1 bunch chives

1 bunch tarragon

1 bunch mint

1/2 cup olive oil

juice and zest of 1 lemon

Soak the beans in cold water overnight.

Drain the beans and put into a heavy-bottomed saucepan and cover with fresh, cold water. Add the onion, uncooked bacon, and thyme to the pot and bring to a boil. Lower the heat and let it simmer for 20-30 minutes, or until the beans are soft.

Meanwhile, crush the garlic to a paste and macerate in the vinegar with a pinch of salt for 5 minutes. Add the olive oil and a pinch of black pepper, shake around and taste for seasoning.

Drain the beans, picking out the bacon, onions and thyme, and sprinkle generously with sea salt. Let cool for 5 minutes and toss the dressing through the beans. They’ll absorb the most flavor when they’re warm.

Preheat the oven to 400 degrees. Place the bacon on a baking sheet lined with parchment paper and roast for 15 minutes, or until charred. Prepare another baking sheet with a cooling rack over it so you can transfer your bacon out of its grease to cool. It’ll crisp up nicely!

For the oil, stem all the herbs, add the lemon juice and zest and blend in a food processor adding the olive oil slowly. If it looks too dry, add more olive oil.

Put the beans on a big platter and drizzle with the herb oil. Chop up the bacon and sprinkle over.

bluepueblo:

Water Falling, The Black Forest, Germany
photo by thomas

bluepueblo:

Water Falling, The Black Forest, Germany

photo by thomas

bluepueblo:

Sand Harbor, Lake Tahoe, California
photo via dailymail

bluepueblo:

Sand Harbor, Lake Tahoe, California

photo via dailymail


Harrison Ford arriving in Sri Lanka for the filming of Indiana Jones and the Temple of Doom.

Harrison Ford arriving in Sri Lanka for the filming of Indiana Jones and the Temple of Doom.