By Amanda Rose | Tomatoes
If you have ever made your own tomato soup, then you already know the flavor of homemade tomato soup makes the stuff from the can, the jar, or the box, taste like a bad batch. The only thing standing between you and fine tomato soup is the time it requires. This method is a quick […]
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By Jeanie Rose | Tomatoes
In the middle of winter do you miss your summer tomatoes? Even the finest groceries have sorry looking tomatoes in January. What is so plentiful in August is not to be found once the frosts begin. If you have a garden or access to plenty of garden-fresh tomatoes, you can use your freezer to preserve […]
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By Amanda Rose | Super Foods
Some years ago I spoke with a representative from the Flax Board at the World Ag Expo in Tulare, California. We discussed feeding animals flax seed to raise the amount of Omega 3 fatty acids in their meat. Flax is a great source of Omega 3 but it’s a plant-based form (ALA), not the more […]
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By Amanda Rose | Peaches Plums Apricots
Just about every summer we luck into a case or two of extremely ripe peaches that must be used immediately. While we could make and eat a couple of dozen pies on the spot, it always seems more reasonable to freeze the peaches for future pies, cakes, and smoothies. Canning would certainly be an option, […]
Continue readingBy Jeanie Rose | Eggplant
This is a project for preserving the bounty of summer eggplant. You will invest some time with this, but will you be delighted you did in the months to come. Simply pull them out of the freezer, smother them in a good marinara sauce, and bake them at 425 degrees while putting together a green […]
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By Jeanie Rose | Eggplant
Have you noticed that part of what makes eggplant Parmesan such a satisfying entree is the coating the eggplant gets fried in? That coating entails flour in one form or another. Here we share with you our great discovery: eggplant Parmesan with almond flour. This dish was a risk but we decided that if we […]
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