By Amanda Rose | Winter Squash
Do you ever struggle with breakfast boredom? It hits me every few months to the extent I would rather just skip breakfast all together. Not good! Not good! I’m always on the lookout for inspiration so when a new tasty idea drifts by, it’s like winning in a scavenger hunt. Here is one of those […]
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By Jeanie Rose | Winter Squash
With little ones in the home, we constantly search for ways to increase the nutritional value of everything they eat. Dessert is one of those times we can succeed when the little folks are not looking. Alastair and Frederick were both wide-eyed with delight when they dug into these baked custards. This treat is just […]
Continue readingBy Jeanie Rose | Winter Squash
One of the favorite baby foods in this house has been butternut squash. How wonderful to be able to turn out your baby’s own food where you know there are no additives except the love you put into it. If you grow your own butternut, all the better. And if you don’t…butternut is available in […]
Continue readingBy Amanda Rose | Winter Squash
So you have a big pumpkin sitting on your porch and you wonder if you can actually eat it. Yes, you are good to go as long as it is not spoiled. Is yours spoiled? It’s really pretty hard to say. Some areas are pretty cold during the fall season, others are not. Here in […]
Continue readingBy Jeanie Rose | Winter Squash
Butternut squash is a perennial favorite among the winter squash and for good reason. It has great flavor and color and it stores for several months in a root cellar. The deep orange color comes from its vitamin A/beta carotene content, but it is also rich in several other vitamins and minerals. Butternut squash is […]
Continue readingBy Jeanie Rose | Winter Squash
I had my introduction to roasted vegetables in a small Armenian restaurant in Fresno. We ordered a salad piled with roasted veggies and drizzled with olive oil vinaigrette and fresh parsley. When the salad was gone I wanted to lick the plate. The vegetables were room temperature but you could tell they had been roasted […]
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