By Jeanie Rose | Berries
Asian pears have never tasted “finished” to me. Surely they would taste better if not grown here in the Central Valley of California — perhaps grown in volcanic soil like the Napa Valley or in the coastal air of See Canyon near San Louis Obispo where so many remarkable apples appear each fall. I don’t […]
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By Jeanie Rose | Winter Squash
Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that […]
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By Jeanie Rose | Winter Squash
Always looking for new ways to prepare pumpkin and winter squash, I’m game for almost anything. This roasted pumpkin soup recipe from Moro East looked on the surface to be much like other pumpkin soups I’ve made except for the condiments that get added at serving time. This cookbook is so exceptional I decided to […]
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By Jeanie Rose | Apple
If you are fortunate enough to have access to loads of cooking apples, you are probably always looking for new ways to use them. One can only eat so many apple pies! (At least that’s what I’m told.) Here’s a new tack: treat apples as a vegetable. In this lovely apple dish, good enough to […]
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By Amanda Rose | Nuts and Seeds
(This recipe post was contributed by herbalist Rosalee de la Forêt.) This recipe combines three sources of nutritional powerhouses for a tasty herbal seasoning that adds zest to vegetables, meats, sandwiches, salads, and other savory dishes. Did you know that the way a food or herb tastes can provide insight into the plant’s chemical constituents […]
Continue readingBy Amanda Rose | Tidbits
In the hustle and bustle of the week, we wanted to make sure you check out this great infographic on herbs — the “Taste of Herbs Flavor Wheel.” This object of beauty was developed by our friend the respected herbalist Rosalee de la Foret in cooperation with LearningHerbs.com. The graphic is the core framework to […]
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