Pumpkin Puree Print Recipe I am the girl who usually gets her pumpkin puree from a can, but this year …
This is one of our favorite recipes, starring one of our favorite veggies — butternut squash. Now’s the season for the yummy autumn squashes, so enjoy!
It’s zucchini season, which is a boon for both gardeners and cooks, because it’s an incredibly versatile veggie. It can be eaten raw, roasted, grilled, broiled, sauted, pureed, or baked.
Tomatoes are bursting in the gardens right now, and one of my favorite ways to enjoy them is in a Caprese Salad. Caprese (from the Isle of Capri in Italy) is the classic combination of tomatoes, mozzarella and basil — all fresh.
Looking for a fresh, healthy and easy meal idea? Well look no further. Soup is a great option year-round, especially when you have fresh-from-the-garden produce like the carrots we’re harvesting now.
March is the worst food month of the year. Nothing has been growing locally for at least three months, and the prospect of anything even remotely fresh is long gone.
Today the Environmental Working Group released its annual ranking of the most pesticide-laden produce, otherwise known as “The Dirty Dozen.” Their report, The Shoppers Guide to Pesticides in Produce, calculates that USDA tests found a total 165 different pesticides on thousands of fruit and vegetable samples.
This fall I gave my son his first cookbook, and this was one of the first recipes he chose to make — and we’re so glad he did. These crunchy oven fries are simple, healthy, and so delicious that they make you forget you ever ate fries prepared any other way.
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.)
Cauliflower is a cool season crop, so you can plant & harvest it in both the spring and fall. I grew it this spring, and although we got a couple small heads, the harvest was far from bountiful.
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