By Jeanie Rose | Green Beans
Once you’ve tasted the perfect roasted green bean, you may not want green beans cooked any other way — ever! The key is reaching that “perfectly roasted” state. If you haven’t found that point yet, here are some considerations. Choose the rounded slim beans that grow to about 6 inches long. Most filet beans fit […]
Continue reading
By Jeanie Rose | Tomatoes
If you have a tomato bounty, the tomato roasting method is ideal for processing those tomatoes that are undersized, misshapen or a bit too soft for salad or sandwich. All that is necessary is to wash them well and cut out the stem caps. There is no need to peel or seed your tomatoes. In […]
Continue reading
By Amanda Rose | Fun
The blast-from-the-past Pollan Painting series celebrates the release of Michael Pollan’s new book
Continue reading
By Jeanie Rose | Tomatoes
If you have a love for tomato soup, you will go into orbit over this one. Thick and richly flavored, this soup is like none that comes from a can, a box, or the frozen food section of your local grocery. If you own The Vegetarian Epicure by Anna Thomas, you will find this recipe […]
Continue reading
By Amanda Rose | Adventures , Antiques , Flavors of the Forest
Preschoolers are often easily entertained, as evidenced by our recent “Chamomile Tea Hike.” My 4-year-old did not realize that the same chamomile tea he loves to drink at night time is an easily found “weed” in many parts of California. The look of our local variety is distinct. After one identification, my son has come […]
Continue readingBy Jeanie Rose | Summer Squash
Freezing zucchini is a great way to preserve the flavors of summer. Here we provide a process to freeze zucchini that has already been grated. You freeze it in amounts appropriate for your recipes, usually in two-cup portions. This method works very well for dealing with over-grown zucchini. You may have noticed that they are […]
Continue reading