By Jeanie Rose | Peppers
Once you have tasted a roasted sweet Italian pepper, you know summer is not complete without them. In fact, your garden may not be complete without them. Sweet Italians have graced our garden for decades now. It is one of the “have to’s”. Take the roasted pepper one step further. Stuff it. A roasted Italian […]
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By Amanda Rose | Summer Squash
This recipe comes from an older book, Zucchini Cookery by Wilderness House. The recipe has stood the test of time. The addition of the zucchini and honey keeps the corn bread moist long after traditional corn bread would be stale. We make this bread with fresh-ground spelt. Spelt bakes up more lightly than regular whole […]
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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 | 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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