I like to cook summer vegetables while they are in season. I was surprised and pleased to discover that eggplant grows in a Louisiana garden. The first year that I grew eggplant they flourished with very little attention. Plenty of eggplant to cook and that sent me scrambling for recipes. Here’s one of my favorites. It makes the best of eggplant and other summer vegetables: “Melt-In-Your-Mouth” Eggplant Stacks. Continue reading
Teff Browines are soft and moist with a rich chocolate flavor. And best of all, they are gluten-free. The brownies are made with teff flour, a grain which originated in Ethiopia and now is grown in several western states. At our recent family reunion, the Idaho cousins and farmers shared their business of growing and milling teff grain. I was excited that they brought several samples of teff flour along to share. Continue reading
Happy cows make more milk; so says my second cousin’s son, Josh. Richard Blough and son Josh operate a family dairy farm in Iowa. While the trend is a sharp decrease in family-owned farms in this country, this father and son team are bucking the trend and have shown that successful family farming is possible. Josh is the 4th generation to farm this land which will be owned by the Blough family for 100 years as of 2018.
When we asked our cousins to suggest favorite family recipes for our Snavely-Blough reunion; Peg and Tim nominated Corn Pudding. It was Tim’s grandmother’s recipe and the corn dish was a perfect fit for our Iowa reunion. Grandma Jackie’s Corn Pudding was delicious. Continue reading
I have a great recipe for Hot Fudge Sauce that I’m making to go along with ice cream and Teff Brownies. What is teff? Teff is an ancient grain from Ethiopia and it is full of protein and nutrition; it’s gluten-free. It can be ground into flour to make a variety of breads and baked goods such as brownies. I’m anticipating getting a sample of teff flour soon. Right now I’m making hot fudge sauce — the best I’ve tried — to go along with the brownie sundaes. Continue reading
It’s the Fourth of July! Let’s have a picnic on this patriotic holiday. I associate All-American hot dogs and hamburgers with Fourth of July celebrations and so I’m making burger sliders for this picnic. Mine are a re-make of White Castle sliders. These are miniature square hamburgers with onions served with a steamed bun. If you’ve never had a White Castle slider, try these substitutes. They are quite tasty little hamburgers.
Turing twenty-one years of age is a big deal. I’m excited that my daughter is doing well at a college in upstate New York; but disappointed that we can’t celebrate her 21st birthday with her. What to do? I decided to make a homemade cake and mail it to her along with a few presents. I made a Rice Krispie Cake. It has only three ingredients and no baking; it’s compact. Surely we can ship it. Continue reading
Just a few miles off busy Interstate 81 in western Virginia is stretch of quiet and peaceful rural farmland. Interstate 81 is the main highway and corridor that takes hundreds of travelers between the northern states and south states. We took a side trip off the interstate to a country store deep in the heart of farmland by Dayton Virginia. It’s a different lifestyle. Continue reading
Eat your vegetables! Sweet peas are one of the first vegetables to ripen in a summer garden and the flavor of fresh boiled sweet peas can’t be beat. Here’s a recipe for a Sweet Pea Salad that is just as tasty all year around when made with either fresh, frozen or canned sweet peas. It’s a great way to serve a vegetable at meals, buffet or picnic.
Let’s cook something new: Tomatillo Salsa Verde. I had never heard of a tomatillo until our local newspaper published a recipe for enchiladas with a green sauce made with tomatillos. l’m always ready for a challenge and not only made the recipe but attempted to grow tomatillos in my garden last summer. Continue reading