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Hi Folks, Happy Labor Day! It is the unofficial end of summer, but the summer heat is back with a vengeance this week. It’s okay though, we still have a lot of heat loving crops in the field. It has been so cool at night that I have been fretting about an early frost. We usually don’t get hit with a freeze until Mid-October, but it has happened in September, and it is not pretty. (more…)
This colorful stir fry comes courtesy of the New York Times. The list of ingredients in stir-fry recipes can look long, even daunting. But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it. Serves 4. (more…)
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)