“Victory Gardens showcase patriotism in its truest sense, with each of us taking personal responsibility for doing our individual part to create a healthy, fair and affordable food system.”-Rose Hayden-Smith As I sit at my computer to type this for a column I write for a local magazine, I am sure that I join many … More VICTORY GARDENS AND QUARANTINE KITCHENS: Seeing the positive and feeling in control
On the eve of Valentine’s Day I wanted to offer you up a romantic recipe. Last year I made a luscious beet soup that my husband John did not find delicious. However, his reaction was memorable and I still laugh thinking about it. Needless to say, I will not be making him soup this year. I am still deciding on an entree, but I know that I will definitely make a leafy green salad with pickled beets, feta cheese, raspberries, walnuts, and a homemade lemon dill dressing.
… More Old Fashioned Sweet Pickled Beets
Once we started growing our own broccoli, it would be hard to go back to store bought. The flavor of fresh out of the garden, or even garden fresh out of the freezer, is dramatically different. We use broccoli in pressure cooked meals, in green salads, as a simple side dressed with real butter and a splash of lemon and a sprinkle of sea salt, or even as a late night snack (our favorite especially in the summer). Truth be told, I am known to sneak out to the hoophouse in my nightclothes to cut fresh broccoli, a few beans, and peas (if they are still growing) and whip up a batch with the seasoning mix I am sharing with you today. … More YEAR ROUND SUMMER SIMPLICITY – LATE NIGHT ZESTY BROCCOLI