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  • in Prepare

    How to Make Sauerkraut

    Sauerkraut1

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    Sauerkraut is pickled white cabbage. How to make sauerkraut in a stone crock Finely sliced cabbage is placed in a stone crock, a hardwood keg, or a barrel and layered with salt. As the layers are built up, they are pounded down with a wooden mallet. Then the layers are covered with a clean cloth, […] More

  • in Prepare, Recipes

    Summer Garden Salad with Tarragon Dressing

    Salad greens beans tomatoes sprouts2

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    Every vegetable in this salad should be available fresh and local from mid to late summer. This salad would be tasty alongside fresh trout, striped bass or salmon or tuna or swordfish (choose the body of water closest to where you live). The tarragon in this light dressing is a perfect match for both the […] More

  • in Berries, Desserts, Prepare, Recipes

    Blueberry-Zweiback Crumble

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    Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that’s not counting the time passed in the garden picking the blueberries. This recipe is so simple. The hardest part was picking up a box of zweiback crackers–which means heading to the baby section at […] More

  • in Desserts, Prepare, Recipes

    Aprium-Peach Cobbler

    Peach cobbler1

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    The fruit cobbler has an interesting history. It was invented in America sometime in the middle of the nineteenth century. Where is not exactly clear; some say the midwest; others say the west. The names of American cobblers are a study in themselves: the Betty, the Grunt, the Slump, the Buckle, and the Sonker. And […] More

  • in Flower Vegetables, Prepare, Recipes, Salads

    Artichokes and Mint Side Salad

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    Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad. Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly […] More

  • in Recipes, Salads

    Baby Beets, Baby Carrots, and Sugar Snap Peas Salad

    Peas beets carrots salad1

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    Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit […] More

  • in Legumes, Prepare, Recipes, Soups and Stews

    Black Bean Soup

    Bean soup black beans5

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    The black bean – Phaseolus vulgaris – is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin. Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of […] More

  • in Prepare, Recipes

    How to Make Red Cabbage and Apple Salad

    Cabbage red apples walnuts

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    Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods. The red cabbage is ready for harvest when its head is firm and unyielding. It is […] More

  • in Mushrooms, Prepare, Recipes, Salads

    Grilled Portobello Salad

    Mushroom Portobello salad

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    Autumn into early winter is a great time to find fresh savory salad greens. Arugula is still in the market now and mustard, mizuna, and cress are easily found from late autumn to early spring. Cultivated mushrooms, such as the portobello, are easy to find year round, but their peak natural season is fall and […] More