Category: Condiment
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Roasted Garlic Butter
If I were to choose an absolute favorite crop that we grow, I would have to say it’s our gourmet garlic. We take it seriously. Garlic plays a supporting role in almost everything that we cook…veggies, steaks, stirfries, mashed potatoes. It’s the first thing I reach for when I want to make something that everyone…
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Preserving the Harvest–Heirloom Tomato Sauce
An abundance of tomatoes freshly harvested from the vine or carefully picked from a local farmer’s market is a beautiful thing. Tomatoes are the number one crop grown in American backyards, and anyone who has enjoyed a just-picked tomato, ripened on the vine and still warm from the sun knows why. It’s a food memory…
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Preserving the Harvest…Pickled Tomatoes
At this time of year, the vegetable garden is bursting with fresh vegetables and herbs that need to be harvested. I can look out my window right now and see big, juicy heirloom tomatoes ripening on the vine–and I just picked pounds of them early this morning. My countertops are laden with baskets of squash, tomatoes,…
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Summer in a Jar
It was a hot, lazy Sunday, and I spent the afternoon trying to put summer in a jar. That is all I did today. We were up late last night, enjoying friends and dining in the garden. There was even a cool breeze, a welcome respite from what has already been an unusually hot summer.…
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Summer Squash Refrigerator Pickles
Summer’s bounty is upon us, and like many folks that grow squash, we have plenty to eat, preserve, and share with family and friends. We plant and harvest heirloom varieties of squash–from Sugar Pumpkin to Pattypan and Candy Roaster. One of my favorite varieties this year is a little lemon squash that looks exactly like a lemon.…
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Say Ricotta Cheese!
I spent several hours yesterday afternoon participating in a fresh cheesemaking class at award-winning Sweet Grass Dairy. I’ve loved their cheeses for years, and if you ever get the chance to taste them, do it! I love their Asher Blue, phenomenal tangy chevre, and milky Thomasville Tomme. And their Black Swan? It has a foodie cult following! The Littles,…
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Homemade Lemon-Thyme Vinaigrette
Early spring salads are so delicate that they only need the lightest and freshest of dressings. I love to make a salad from tiny baby lettuces and arugula, fresh herbs, and shallot scapes. The addition of a little goat cheese, cracked peppercorns, a few strawberries and toasted pecans is welcome, too! If you learn how to make…
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I Dig Figs
I was really happy this morning to find a generous handful of fresh figs ripe and ready for us to enjoy. Have you ever feasted upon a fresh fig? I must confess that I never had, until I picked the first one one from our own tree. A fresh ripe fig tastes nothing like a…