Fall is not fall without a trip to the pumpkin patch! I was so pleased to find a pumpkin patch in our area where we could pick our very own pumpkin — a pumpkin to carve for Halloween, a pumpkin or two or three to turn into pumpkin puree to bake into delicious muffins, cakes,…
Storing Herbs for the Winter
When I was a child, I remember my gramma drying herbs like parsley and dill. She always combined them once they were dried, placed them in a jar and then stored it in the cupboard. She used it to season soups, stews, roast beef and anything else she cooked. I always loved the way gramma’s…
Easy Veggie Korma
We love good old fashioned cooking and we also love an array of international dishes too. We had chicken korma several years ago at a restaurant and it was so yummy, so I came up with this veggie version and make it often. I especially love making this every summer to enjoy with fresh garden…
Homemade Dill Pickles
The pioneers worked hard in their gardens all summer long and preserved what they could for the harsh winter months ahead by storing vegetables in the root cellar, drying, salting or by canning. Canning was first invented in 1809 as a way to preserve food for the French army. Canning is a method of preserving…
The Garden Grows
I love gardening in the summer evenings. Picking weeds, admiring the colors of the sunset, listening to the birds chirping, feeling the cool breeze brush by, picking herbs or vegetables, watering all the plants and flowers… it is all enjoyable and I am grateful I can get outside, be in nature and enjoy a beautiful…
Zucchini Relish
This summer, our zucchini plant produced a lot of wonderful zucchini. Since we had so much, I decided to make this zucchini relish. It tastes great with crackers or taco chips, on hamburgers or hot dogs as a condiment, with sandwiches, with fresh cut vegetables, in a salad, or eaten as you would a pickle….
Pickled Mustard Beans
I have been enjoying these pickled mustard beans since I was a child. It was something my mom made at the end of every summer from the abundance of yellow beans we had growing in the garden. Its tangy mustard flavor goes great with an array of meals. This year the beans were bountiful. We…
