By Jeanie Rose | Eggplant
Eggplant is a long season crop. The mother lode of eggplant does not arrive here until late August. If the weather stays warm and mild, nights not too chilled, we can pick until Thanksgiving. Considering that the seeds were sown indoors in late March, that’s a long season. If the weather stays friendly, patience pays […]
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By Jeanie Rose | Nuts and Seeds
This lovely cake inspiration comes from The Essential Pepin, adapted liberally to our food needs and tastes. It is gloriously simple and fun to make with children. Using the whole plums is stunning and dramatic, but after the first cake I decided that sliced plums – plenty of them – would work better for us. […]
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By Jeanie Rose | Carrots
In my growing up years carrots, potatoes, and onions were the few vegetables available year round in their fresh state. By “fresh”, I mean they did not come in a can. Who knows where they had come from or how long they had been around before my mother bagged them and brought them home. Those […]
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By Jeanie Rose | Food Profiles , Tips
You may have a favorite dish that calls for thinly sliced beef: paper-thin sliced beef. In cases like this the meat is usually a tougher cut, like bottom round or London broil. Slicing these cuts so thinly considerably reduces the amount of cooking time required to get the meat tender. This is the case with […]
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By Jeanie Rose | Berries
Summer hit early and hit with a vengeance. While Frederick and I just love baking together, we do not especially enjoy working in steaming hot kitchen. Frederick can handle the heat a bit longer than I can…but we are a team! We are finding that an increased amount of our kitchen time is spent experimenting […]
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By Jeanie Rose | Tomatoes
There are two great times in the season for green tomatoes: in July when you have a bumper crop and want to take advantage of the unique flavor of an unripe tomato. The second is late fall, just before a killing frost. In the past, I let my small green tomatoes fall victim to frost […]
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