In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
It’s time to start hardening off the babies. At least, for those of us in the Northern Piedmont (and in the mid-Atlantic area). Yep, time to start hardening off the hardy annual vegetables that were lovingly started indoors. That include you people who took one …
Who does not like dessert? A little something sweet at the end of the meal? Especially a special meal? Yeah even the people who say they don’t really like sweets love a little dessert. While I like to think myself fairly conversant in making pretty …
This is why I pick and freeze berries – and other fruit – in the summer when they are at peak flavor. And for cobbler and clafoutis too.Yeah… I suppose nobody needs a recipe for smoothie? Indulge me a little. It’s a locavore post after …
It’s been aging in the dark closet under the stair since July. This morning, finally, it was time for bottling. You do remember the peach liqueur we made, right? YOU did make it, right?, when the peaches were full of flavor and fragrance last summer? …
Cranberries are not a shrub, you say? You are right, but they can be turned into a shrub, the sweet-tart refreshing drink that was popular before colas. Today – if the word is recognized at all as a drink – shrub is often understood to …
Note: Recipe has been updated on February 11, 2009 to clarify some instructions and correct a typo. When we moved to the country, we decided to join the local Volunteer Fire and Rescue Company. It took us a while to actually do it, but both …
Gala, Crispin (or Mutsu), Fuji, Honeycrisp, Rhode Island Greening, York, McIntosh, Jonathan & Jonagold, Stayman Winesap, even Golden Delicious (one of MY favorites), Red Delicious & Granny Smith: those are just a few of the cultivars of apples available for pick up at our local …
Vanille teased me for being in an “upside-down” baking mood (and she should know – being “down under” in New Zealand) because I blogged back-to-back about Tomato Tatin and then about Upside Down Plum Spiced Cake. I felt like I had to make a post …
End of summer: say good-bye to fresh juicy sweet fat peaches until next year. Welcome Italian plums, those tasty versatile little morsels. Because they are cling-free, they lend themselves easily to all kinds of preparations: jam & preserves, liqueurs, chutney, sautéing and grilling, compote and …
(no picture of the salsa…. I know, I know…) Tomatoes however are really wonderful this year. And so are peaches (albeit I don’t grow peaches, several orchards in Rappahannock County have been keeping me happy: I have bought 2 ½ bushels to date). So as …