Dried Tomato Dressing
When you have a freezer full of dried tomatoes, you glom onto every recipe. Well, maybe not “every” recipe, but not sure I’ve ever found an indifferent one.
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Egg Whites- 1,2,3
When you start separating egg whites from egg yolks, you set up a food waste problem. Since I loathe meringue and find angelfood cake insipid, I need to work a bit harder to use up ...
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Plums: On The Battle Front
Mid summer, I battle two plum trees to eat, share, and preserve as much of the summer bounty as I can. The trees give me a real run for my money. Freezing sliced plums is ...
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Plum Tickled I Am
When I set out to buy a plum tree to add to our yard, nature threw me a curve. The variety I had to have required a pollinator. So I returned home with two plum ...
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Frittering Away
A list of 10 Superfoods has long hung in my kitchen, touting sweet potatoes. Growing up, the only sweet potatoes I saw on our table were topped with brown sugar or marshmallows. I don’t like ...
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Milkweed At Every Cloverleaf
Cloverleaf meet milkweed. I mean, concrete cloverleaf meet organic seeds. Yesterday, I put on my Johnny Appleseed persona and scattered last year’s milkweed seeds at freeway off ramps and grassy verges. Freeway interchanges offer some ...
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The Citrus Sugar Experiment
It’s tangelo season and I can’t bear to toss the fruit rinds after I’ve squeezed my glass of juice. So I’ve been grating the rind into a pie pan of granulated sugar and saving it ...
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Parsnips On Parade
My garden is laden with parsnips; my produce box teems with carrots. So, we ate carrot-parsnip mash last night. And, boy, was it good. Equal parts sliced carrots and sliced parsnips, roasted at 425 degrees ...
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Kumquats – The Winter Wonder
In the season of Christmas chocolates and cloying sweet treats, how wonderful is the kumquat. Bite sized, tangy and sweet. Good eaten out of hand, but better when they’re candied. And they’re in season in ...
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