By Jeanie Rose | Greens
In the spirit of using our abundant garden produce and foraging the beautiful wild greens around us, we are eating soup so loaded with leafy greens that it looks like extracted vegetable juice. This stuff is GREEN! It has been fun to figure out how to combine greens that would usually end up in the […]
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By Amanda Rose | Corn
There is nothing like corn on the cob fresh from the garden. In years when we grow our own we might bring the water to a boil and only then harvest our corn and run it into the kitchen to be cooked. Freshness is that important. However, throughout the year corn is great to have […]
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By Amanda Rose | Eggplant
With the garden bounty of summer coming through this kitchen, we roast more trays of vegetables than I would want to count. Many of those vegetables get picked off the trays and eaten as snacks. Sometimes they are just intended as snacks. Other times I am more intentional — like with this composed salad. Any […]
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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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