As the end of summer draws near, it’s tempting to believe that the end of gardening season is here. Au contraire!
I’m making this today to bring to our Thanksgiving gathering. For years we ate cranberry sauce from a can, and then a dear friend introduced me to this recipe, and I’ve never gone back.
There are no words to describe the deliciousness of this. I’m sure it has nothing to do with the Puff Pastry, for which my better judgement has been temporarily abandoned. We’re not perfect. (But this tart is.)
The other day I decided to whip up some pumpkin puree — how hard could that be, right? Nine pumpkins and three hours later, as our stomachs grumbled impatiently, I realized I had gallons of pumpkin puree and nothing for dinner.
I am the girl who usually gets her pumpkin puree from a can, but this year I was inspired by all the garden-to-kitchen happenings in our home, so I decided to try my hand at making our own puree. I’m planning to use the puree in several different recipes, so I needed to start with this basic step before venturing further.
One of the best things about gardening is squash. It is my favorite vegetable, and has been since I was a very young child. I credit my parents for this — they introduced me to the mouth-watering goodness of fried squash as soon as I was old enough to eat solid food.
Life is good in the August garden. Months of hard work are paying off with a bountiful harvest, and there is almost no work to be done. I don’t even water any more.
We hear so often how important it is to include leafy greens in our diet, so I’m always looking for ways to fit more into our meals. I particularly like using spinach — I find the rather bland flavor works well in just about any recipe.
When I’m lucky enough to keep the chipmunks* away from our strawberries, I’m able to make one of my favorite summer snacks — Strawberry Cilantro Salsa. This recipe is light, fresh, juicy, flavorful and healthy.
Last night I went to a great networking event for women entrepreneurs, hosted by my friend Judy. Judy is one of the most fantastic hostesses I’ve ever known, and even the best hostesses appreciate a hand now and then, so I offered to bring some food for the occasion.
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