Mother Earth Living


Savor the Flavors of Fall

Fresh, locally grown vegetables and herbs make holiday—and everyday—meals something special.



At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
Rob Cardillo
Elegant and easy: Sage leaves have a wonderfully mild flavor when cooked briefly in hot oil. Their sturdy texture is ideal for dipping.
Rob Cardillo
At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
Rob Cardillo
Fresh, locally produced foods make every meal a celebration of nature’s bounty. Enhanced by fresh sage, rosemary, thyme and garlic, traditional turkey is at its best.
Rob Cardillo
Glasbern Inn
Rob Cardillo
At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
iStockphoto/John Sigler
At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
Rob Cardillo
At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
Rob Cardillo
At Glasbern Country Inn, Chef Michael Corrigan harvests fresh vegetables and herbs just outside the kitchen door.
Rob Cardillo

















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