By Amanda Rose | Garlic
Seasoned butter can turn the plainest vegetables into gourmet offerings. Be brave and experiment like crazy. You will come up with your own signature flavors that folks will recognize and enjoy. This seasoned butter is adapted from Allana Kellog’s blog. Her moniker is “The Veggie Evangelist”. Check out her offerings. They are bright and inventive. […]
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By Jeanie Rose | Tomatoes
To maximize your harvest of ripe tomatoes into the fall, you must do some top-pruning on your tomato plants. Painful! Yes, I know. Here is the rational: The vines will continue to grow, setting new tomatoes that have no chance of ripening. Days are growing shorter and the temperatures are cooling. This means that growing […]
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By Amanda Rose | Tomatoes
This is simplicity itself. What is needed is an heirloom tomato variety or two that are meaty and solid. A Pineapple is my first choice. Since my first choice pineapple was taken out by a late spring freeze, I’ve had to adapt to other varieties. You know how that goes! The flavor is still wonderful […]
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By Amanda Rose | Coconut
This coconut pineapple candy is a spin-off from a popular recipe on this site that uses chocolate chips and peanut butter. My family loves the chocolate peanut butter version so much that my husband asked, “Why make anything else?” The world is full of great flavors and when you eat this particular combination you will […]
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By Jeanie Rose | Tomatoes
If you end up with a shipload of green tomatoes at the end of the season or even if you indulge a bit on them in late summer, you will be looking for creative ways to cook them up. Fried green tomatoes are what folks usually think of and that’s a fine option. Once you […]
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By Jeanie Rose | Summer Squash
It was this recipe in the Squash Cookbook by Yvonne Young-Tarr that inspired me to candy zucchini. Before that, I considered candied zucchini as a project for people with too much time on their hands. Since then, I’ve served this coffee cake to dozens of people and no one has asked what was in it. […]
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