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Hello everyone, we received about 6/10 of an inch of precipitation this past week from 2 light overnight rains. It seems Mother Nature is doling out the moisture with an eye dropper! These light rains help a little, especially when they occur at night and have a chance to seep in. We really need a good soaking rain, and our best chance for the week is tomorrow – 50%. (more…)
Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée. The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. Yields 10 half-cup servings. (more…)
Hi Folks, I guess I do not need to tell you how hot and humid it is! It’s July in New Jersey! We are once again waiting and hoping that some summer thunderstorms bring us some much-needed rain. In the meantime, we are moving the sprinklers around and laying out old drip tape to trickle some water on a few crops and help the germination of recently seeded plantings. (more…)
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
This recipe for classic Ukrainian borscht was found at Natasha’s Kitchen food blog. This recipe is meatless, but you can add in cubed beef, broth, and bones to add more flavor. This soup takes about 2 hours to cook everything completely, and serves 10-12 as a side.
This may become your new favorite way to cook zucchini! Found on the Smitten Kitchen food blog, this recipe has become a family favorite. Make sure you cook the zucchini for a long time, until it practically turns to butter. Makes 6 quesadillas.
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An easy pickling recipe, not for die-hard canners, but more for the “refrigerator” kind of pickling. It takes a few minutes to make and you can relish eating them in about 3 days. (more…)
