By Jeanie Rose | Tomatoes
You’ve probably noticed how much more creatively you cook when there is a bounty of garden produce on the kitchen counter. Some of our favorite family dishes came about this way. Our roasted tomato dipping sauce has such a history. I was garden-sitting for my brother and sister-in-law for a few days. Tomatoes abounded. Having […]
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By Jeanie Rose | Eggplant
If you plan to preserve part of your summer harvest, put eggplant on the list, particularly if you live in a long-season area. Eggplant starts coming in abundance in late August and can continue into November. You will have lots of opportunity for freezing the extra eggplant. To reap greatest benefit from your preserved eggplant, […]
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By Amanda Rose | Berries
How often have you stumbled onto a new food and wondered what to do with it? “Sample it,” is a good idea. What if it’s a food that you are interested in preserving and you wonder what its qualities are? “Sample it.” Let me explain. We have been leveraging our large forest bounty more and […]
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By Jeanie Rose | Berries
Have you ever noticed how fruit varieties that come to harvest at the same time in any given area usually taste really good together? Whose great plan was that!?! This fruit combination for popsicles plays on that synergy. We were coming to the close of our raspberry crop. You know how it is when there’s […]
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By Jeanie Rose | Eggplant
On a long plane ride I sat beside a woman from Hot Springs, Arkansas. She realized I had a big garden and offered me a recipe for an eggplant dish served at the Hot Springs Hotel. I scratched out the recipe on the back of my ticket packet. It sounded pretty interesting. Once home, I […]
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Editor’s note: This post is written by our youngest writer, Frederick (11), who describes his experiences with cooking and foraging around our home in California’s Sequoia National Forest. This summer my mom, my grandma Bea, my little brother Alastair, and I picked wild currants. Wild berries aren’t always safe to eat and that reminded me […]
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