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Butternut Squash

Butternut Squash and Swiss Chard Strata
 
If it’s late in the fall and you have run out of chard, you can sub sauerkraut or braised cabbage.
 
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Nuts About Nuts!

Most of us think of nuts as a snack food-- a handful of dry roast peanuts or smoked almonds is all we have to do with nuts-- but this sells the little beauties short. Nuts are an ingredient found in all kinds of recipes and are a tested way to add richness and depth to all kinds of foods. We see them as a thickener and flavoring agent in pestos and moles, we often find them baked in to breads and desserts, they can lend some crunch to a simple greens, they can star in a delicious salad dressing or form a toasty crust on fish or French toast.  

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Pumpkin

Spicy Pumpkin Seed Sauce
 
You can plant the seeds, bake them and eat them like popcorn, or make this yummy sauce. Serve warm over boiled potatoes or roasted cauliflower.
 
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Blackberries

It's Blackberry Season!
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Fiddlehead Fern

Sautéed Fiddleheads With Garlic

 
The immature shoots of a particular North American fern. They are a little sharp and delightfully crunchy if not overcooked. They should start to make an appearance at local stores and markets. Look for them!
 
 
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