How to Choose a Cantaloupe 

Picking the perfect melon can seem mystifying, but with these simple steps you will come away with a real winner nearly every time. Smell the stem end. All melons have a stem end as well as a blossom end. The stem end should smell fragrant and like a bowl of fresh cantaloupe. If it smells green it’s likely underripe. An […]

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Strawberry Freezer Jam

Have you read the children’s book, The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear?  The sneaky fox goes to great lengths to get just half of a juicy strawberry and I certainly don’t blame him.  A fresh-picked berry is nature’s perfect treat. They are unique in taste and structure, being the only fruit to bear its […]

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Butternut Squash Bisque

It almost never snows where I live, so when it does, making soup is a requirement.  Today we saw the first, and possibly last, white flurries of the season and while the kids were wildly planning to build a gigantic snowman with the 0.047 inches of snow, I was dreaming of a rich, luscious bowl of soup. I still have […]

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Easy Roasted Vegetables 

By request, I give you: Easy Roasted Vegetables Vegetables, of course! (We use this technique for Brussels sprouts, broccoli, cauliflower, thick slices of cabbage, and butternut squash (or other winter varieties) Olive oil (or avocado oil) Kosher or coarse salt Freshly-ground pepper Preheat oven to 450 degrees. Wash and prep all veggies. Broccoli/Cauliflower: separate large clusters into single pieces about the size you’d see on a raw veggie tray and then slice in half, exposing a flat side. Brussels Sprouts: peel outer layer away. Trim stem ends and slice in half the long way (hot-dog style!). Cabbage: peel outer layer and cut 1 inch slices (they will be a circle) from the whole head. Winter Squash: peel (this peeler will change your life for under $10, promise!) and either cube or cut into 1/2 inch-thick slices. Toss veggies in olive oil until well coated. (Except cabbage, which you will put directly on the pan and then drizzle with oil). Arrange veggies, cut side down, on a baking sheet. You won’t need to grease it as long as you’ve oiled your vegetables well. Sprinkle liberally with salt and pepper. Roast at 450 until the underside that is contact with the pan is nice and golden. Use a spatula to lift a few specimens from the pan to check for doneness. Resist the urge to flip them or turn the oven down. I promise they will be perfection! Enjoy!

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Roasted Rosemary Potatoes

Many herbs can be grown as perennials, either in the garden or as a decorative accent plant around the yard. Rosemary is perfectly suited for both locations and adds a wonderful flavor to dishes throughout the year. Chances are, if you don’t already have a rosemary plant in your yard, there is one close by. Many landscapers use rosemary as […]

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Beets Are Beautiful

Beets are one of the treasures of the garden!  They are dirty and rough on the outside, but inside they are gorgeous in color and taste. Like most root vegetables, beets are high in natural sugar, making them attractive to most kids.  I love them adorned simply with salt and butter. The real challenge with beets is to get past […]

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