In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
Woke up to the smell of bread baking, teasing me awake… Since the oven was hot already from the bread baking, I decided to make a cherry cobbler and a peach cobbler – using sweet cherries and peaches picked, processed and frozen last summer. Fresh …
While the carrot frozen yogurt is chilling, I am playing… Homegrown or homecooked throughout the year…
It got down to 5F (-15C) last week and the high for a few days reached low 20sF ( -4 to 66 C) — cold by our standards, especially with no protective snow covering. especially after the mild fall and winter to date. And yet! …
Those who have read my blog for a while know of the fondness I have for quince – that almost forgotten fruit. Most of the cultivars grown in our area (and they aren’t that many, although they do exist) need to be cooked to bring …
French Réunion Island where I grew up has a multi-ethnic population, hailing from France, the West coast of Africa, the East Coast of India (Malabar coast), Pakistan (people came when Pakistan was part of the British empire), and Indochina. Its cooking reflects the diversity of …
Initially published in the Virginia Wine Gazette On-line…. but deviled eggs are always in season. Bring out a platter of deviled eggs at a party and they disappear. They are the perfect party food: you can make them ahead and in quantity, they are …
Three bushels of peppers picked in the last 3 weeks. We are eating plenty of peppers, but still… Something MUST be done. I have used several techniques to preserve them. Peppers are still available at farmers’ market and you may have had a good harvest …
November 6 – first hard freeze, down to 26 this morning. Good thing I harvested all the baby ginger that was growing outside. I still have some in a tub taken to the greenhouse. Let’s see how long it keeps growing.
What to do with the last of the basil, baby ginger and chile peppers that were pick up before the storm: inspired by a peanut and chile salsa-like dish from Réunion Island (“Rougail pistaches”), this pesto-like concoctioj adds a nice kick to sandwiches, omelets …
When I have green tomatoes and baby ginger, I make Green Tomato Jam With Baby Ginger. Because, I have pickled green tomatoes and made green tomato relish in the past… but we don’t eat that much of it. So the pickles and the relish …