Posts Tagged ‘health’


Bethany Staffieri ~ has been a long standing friend.

I first met Bethany when I was a guest instructor for Tom

Brown’s Tracker School. From Bethany’s first class with

Lifesong, her passion for nature and wild plants was

evident in her desire to study, work and heal with plants

and herbs.

She has since gone on to become an authority in the field

of herbalism using and caring for natures gifts. We are

thrilled to have her back with us, sharing her knowledge

and expertise!

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Costa Rica Fresh is the brain child of Tricia Stapelton.
Tricia began this project of building a farmer network of small sustinable producers, selling cooperatively to discerning consumers of the Osa Penninsula in 2004. Since that time service has expanded to cover Chirripo to the Golfo Dulce.

Costa Rica Fresh is a small distribution network of local farmers and food producers working to bring the southern zone of Costa Rica our very best. We distribute fresh produce and other natural foods to restaurants, lodges and individuals in neighboring communities.
(SEE MARKETS. Our goals include providing sales opportunities for local small farmers, supplying our community with high quality, nutritious foods and promoting a local sustainable food system that conveys the quality, variety and value of Costa Rica’s harvest. We pledge to protect our land and water resources, treat animals with care and respect, and support a sustainable economy for the local community.
visit us at our website
Costa Rica Fresh and find out “Whats New” in our product line.

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I tried this recipe last night and what a treat. The combined sweet, smokyness of grilled peaches against bitter greens and blue cheese made a delicious end to the day. I sat and watched the sunset over the Pacific ocean feeling content and happy. I love summer and outdoor grilling adventures. Try this one you won’t be sorry.

Grilled Peaches with Bitter Greens and Blue Cheese.

1/2 cup pecans
4 firm, ripe freestone peaches, halved and pitted
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon sherry vinegar
3 ounces arugula, large stems discarded
One head frisée, torn into bite-size pieces (4 cups)
3 ounces Cabrales cheese, crumbled (1 cup)

1. Light a grill. Put the pecans on a sheet of aluminum foil and fold into a small pouch. Place on the grill and toast for 7 minutes, or until they are golden brown. Transfer the pecans to a plate and let cool, then coarsely chop.

2. In a medium bowl, toss the peaches with 1/2 tablespoon of the olive oil and season with salt and pepper. Grill the peaches over a medium-high fire until softened and lightly browned, about 5 minutes per side. Transfer the peaches to a work surface and cut each half in half.

3. In a medium bowl, mix the vinegar with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and frisée and toss well. Transfer the salad to a platter and scatter the blue cheese and toasted pecans on top. Arrange the peaches around the salad and serve.

Serves 8.

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