My journey of cooking, gardening, preserving and more
I do a lot of canning but Sunday was my first attempt at canning tomatillo salsa. Last year I roasted them and then froze them, but we have such an overload this year that I thought canning them was a longer lasting solution. It came …
We had a frost warning last night so we were out covering peppers and tomatoes, trying to eke out a couple more weeks of homegrown tomatoes, peppers, and cukes. We didn’t cover the Swiss chard, onions, basil, tomatillos or zucchini and all are just fine. …
Zucchini bread is a must-make for me come the end of summer. It’s a great way to use some of my zucchini overload and, bonus, it freezes really well. This comes in handy when the days are cold and I’m craving some. Zucchini Bread Recipe …
Here’s the latest shot of our ghost chili plant, aka Bhut Jolokia: I swear this is the slowest growing pepper in all of mankind but it’s getting there. It’s just really starting to get loaded up with peppers and we’re into September. Waiting is not …
If you grow green beans, you know how quickly they can overwhelm you with their bounty. Here’s one of my go-to, easy ways to serve them. Did I mention this is really, really easy? Sesame Green Bean Salad Recipe Take a couple of cups of …
Pesto is pretty versatile – I serve it over hot pasta or make a cold pasta salad with it, I spread it on toasted baguette slices for an easy appetizer, I brush a bit of it on chicken before roasting…the possibilities seem endless. Pesto is …
My mom is an amazing part of my life. Without a doubt, she unwittingly made me the fresh food nut that I am today. She made me think that eating the cabbage core was fun, that peeling an orange was an adventure. She made planting …