August 2010

Peas are definitely more interesting and fun to eat when they are fresh in the summer. Serves about 4 1-2 c. fresh peas (you will need slightly more than ½ lb. whole pods) 1 bunch of radishes with stem and greens attached 1 sm. shallot, minced 1 tsp. whole-grain Dijon mustard ½ Tbls. good extra […]

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Perfect for this time of year, there is a “free-form” recipe for ratatouille in one of MFK Fisher’s books: it’s secret is long, slow cooking so that this French Provencal stewed vegetable dish gradually becomes more solid and reaches the right texture. No added liquid. Herbs optional. If your kitchen counter is overflowing with zucchini, […]

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The wild blueberry harvest in Maine begins in August and we are lucky to be here now to enjoy them at their very best. The tiny blue berries hold a special place in the state�s agricultural history � one that goes back centuries to the Native Americans who were the first to use

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Sprouted flour was passed on to us from Suzanne’s Erin.  It is made from sprouted grain berries (kernels) that are allowed to sprout for about two days, dried at a low temperature to preserve the vitamins, minerals and enzymes and then ground into flour. Compared to regular flour, it is more nutritional and flavorful.  As it […]

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From Morning Glory Farm, and the Family that Feeds an Island. Makes 2 loaves 2 to 2 1/2 cups shredded zucchini 1 c. vegetable oil 3 eggs 1 tsp. vanilla 2 c. sugar 3 c. sprouted flour or all-purpose, if you can’t find sprouted 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon Preheat […]

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If you are on vacation, have friends visiting or just don�t have much time right now for the kitchen, whipping up a good sauce to have on hand can make things a bit easier

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We tend to only think of serving cold soup in the summer, but in Mexico this classic soup is served even on the hottest of days

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