by Judy | May 20, 2009 | Recipes
I like rhubarb crisps best at the beginning of the season. The stalks are succulent and juicy after all the spring rains. I realize there are a multitude of very good rhubarb recipes from pies to cobblers. (And we’ve tried a lot of them.) Following is a recipe I’ve developed over the years and our favorite way to enjoy the tangy stalks. Rhubarb Crisp (10 inch pan ) 6 cups chopped rhubarb 3/4 cup sugar 1/3 cup flour (unbleached or soft whole wheat) Mix...
by Judy | Jan 17, 2009 | Gardening, Recipes
As I used a handful of our fantastic dried tomatoes in last night’s veggie sauté it brought to mind the very thought provoking book that I read a couple years ago by Barbara Kingsolver, ‘Animal, Vegetable, Miracle: A Year of Food Life’. This is a story of how the Kingsolvers lived and ate as locally and as seasonally as possible growing much of their own food and raising their own animals. My local book club recently discussed this so I had the...
by Judy | Nov 23, 2008 | Recipes
When I chanced to read about our new ‘foodie-in-chief’, President-elect Obama’s dislike of beets in the New York Times Diner’s Journal, I couldn’t help thinking what my Dad always said: “beets taste like mud.” I like the earthy tasting beets – especially dug fresh from our garden – whether steamed, roasted, pickled or juiced raw with apple juice and ‘double’ ginger from the Reading Terminal Market. (This...
by Judy | Nov 16, 2008 | Gardening
Well we harvested our leeks. I couldn’t face the thought of mulching them heavily, covering them up and hoping they wouldn’t be so frozen into the ground that I couldn’t dig them out when I felt the need for a batch of leek and potato soup! The leek section was about 3 feet by 4 feet on the end of the same raised bed on which we grew our onions. I’d been harvesting a few here and there for the last couple of months taking only the biggest...
by Judy | Sep 30, 2008 | Recipes
How’s that for a mouthful of salad and my latest craze for fast food lunches? Being the cook book lover and foodie that I am reading recipes is at the top of my list. So I tried an intriguing black bean and sweet potato salad last week from one of the magazines I read. It had an olive oil, balsamic vinegar, garlic, cilantro dressing with chopped tomato in it. How can you lose with some of our favorite flavors? What I realized after making the salad was that...
