By Jeanie Rose | Winter Squash
For many people, spaghetti squash is like a vegetable come from outer space. What in the world do you do with that thing? Roast it and use it once and you will be an expert. If you need a little help on that first time, here are the steps: Roasting Spaghetti Squash Cut in half […]
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By Jeanie Rose | Nettle
Are you looking for a spring tonic, possibly an almost-free spring tonic? Stinging nettle can be your answer. We have decided that it is on the top of our list for staying healthy. With renewed focus and dedication to nettle, we are tracking it’s life cycle and finding new stands of it. By far, the […]
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By Jeanie Rose | Peaches Plums Apricots
Chicken legs are one of those deeply discounted items I run into on a regular basis and can be great for a family on a limited budget. However, you do need to be adventuresome to combat chicken leg boredom if you are eating them regularly. This recipe is anything but boring. This is one where […]
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By Jeanie Rose | Apple
The glorious apple harvest is coming in. Apples of many colors, sizes, and shapes are appearing at farmers markets and roadside stands. My question is always, “Is this a cooking apple or one to be eaten fresh?” Not every vendor has an answer. In some cases they are not even certain of the name of […]
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By Jeanie Rose | Beans
This soup is a great example of the finished product being so much more than the sum of the parts. The ingredients are common and yet the resulting soup is superb. It is bright and memorable. (Cooked garbanzos substitute well for the white beans, just cut down on the liquid.) As a variation, melt shredded […]
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By Jeanie Rose | Apple
Frozen apples are great to have on hand for pies, cakes, and other treats throughout the winter. The process is simple: peel and slice your apples, freeze them on a cookie sheet, and then put them in a plastic freezer bag for longer-term storage. That is the basic process, but we provide more detail here […]
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