One of our work clients generously gave me about 25 pounds of quince this week. Last year, we were at her home and we noticed her quince bush was fruiting. She had let me harvest as much as I could carry between mine and my mother’s coat pockets.
I like to include protein in my meals so that they are tasty and filling. Who knew that you could find so many kinds of sausage?! I was under-prepared for the selection that awaited me. After several moments of deliberation at the meat case, I settled on a ‘Wine and Cheese’ pork sausage that paired wonderfully with the sauce.
It is very easy and cost effective to prepare your own pumpkin meat for baking versus store-bought. I paid less than $3 for a sugar pumpkin that yielded enough pureed pumpkin for two pies. Sugar pumpkins are higher in sugar and are not as fibrous as a carving pumpkin. Most of the winter squash that are available for Fall and Halloween decorating are also edible.
This week was deceiving. While the harvest was declining and seasons are shifting, I certainly did not feel any less consumed by the garden’s need for attention. Which is really a part of the reward for growing my own goodness.
I am greatly looking forward to fall. As if that weren’t obvious. It is, hands down, my favorite time of year. So on top of a pumpkin latte this week, I also made up a batch of one of my most favorite Fall suppers with a few garden goodies and farmer’s market finds.
As it’s nearing the end of squash season, chances are you’ve seen enough, grown enough or been gifted enough zucchini and squash by desperate neighbors that they’re losing their shine. As promised last week, I am providing another recipe for utilizing an abundant harvest.
It’s the time during the summer harvest that certain veggies might be leaving you feeling a bit jaded. I know I am up to my eyeballs in tomatoes. It seems that no matter how many are canned or consumed with every meal, and I mean every meal, I’m beginning to wonder if they’re not multiplying while ripening on the countertop.
I have read about Grandparent’s gardens in the past. A place where you and your little ones can go to have fun, imagine and play. For one reason or the other, I have never actually made one. But the other night I saw that we have had one all along.
This year, I acquired 25 heirloom tomato plants from the Master Gardener at my local agriculture center. She had such a wide variety available that I walked away with hardly any duplicate varieties. I love heirloom tomatoes.
It is a well known fact in my family that I am never ever without my camera and like any other grandmother I love to share.
A cold frame is a place to grow plants that’s enclosed with a transparent roof. It’s great because it protects plants from cold weather while admitting sunlight and preventing heat escape. Think of it as a miniature greenhouse or season-extender. …
No kitchen should be without Oregano, as no Italian meal is complete without its wonderful flavor. It’s known botanically as Origanum vulgare, which is Greek for ‘joy of the mountains’ – because in Greece it can be found growing along…