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While this recipe calls for roasting them in the oven, they are pretty darn good cooked on the grill. Toss with oil, and place right on the grill. If the sprouts are on the small side, you might want to use a mesh plate (available as a grill accessory) to keep them from falling into the fire. (more…)
Ingredients:
5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated
¾ cup of half-and-half
½ teaspoon ground cardamom
½ cup finely chopped golden raisins
½ cup ground, whole almonds
¼ cup white sugar
½ cup crumbled jaggery (unrefined sugar) or dark brown sugar
3 tablespoons ghee or melted butter
1 cup whole-milk powder (mava)*
Garnish: a slivered or sliced almond (more…)
Hi Folks,
The crops continue to grow very slowly, but that’s the way it is in November. We do have some broccoli that is big enough to cut, although not as large as I would have liked. We will continue the broccoli/ cauliflower alternation again this week, with Tues. and Wed. groups getting broccoli and the Thursday groups receiving cauliflower. (more…)
Hello Everyone,
We are rapidly approaching the end of the season, and none too soon for my workers who are trying to endure the cold weather we have had this past week. The fields here are very open and the winds are often very strong. The crops have endured several nights of low 20’s temperatures with little damage, but things are growing very slowly. (more…)
From last month’s issue of Cuisine at Home, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings. (more…)
Hi Folks,
It’s been a very warm fall up to now, but now it would seem we are quickly entering winter. We have had lows in the upper 20’s these past few nights and today they are predicting lows in the lower 20’s for Tuesday night. We are scrambling to harvest or cover anything that might be damaged by these frigid temperatures. (more…)
