Monthly Archive: October 2024
Hi Everyone, Happy Halloween! Does anyone remember the year that it snowed on Halloween? Well, you won’t have to worry about that, this year – it seems we will be hitting eighty degrees on Thursday! I was planning on not mentioning the weather this writing, but I just couldn’t do it. It seems that the general public is beginning to realize just how dry it has been – I heard a DJ on the radio mention that there has been no significant precipitation in October. He still insisted that it was beautiful weather, but that maybe we could use some rain. Forty percent chance on Friday, fingers crossed. (more…)
The parsnip is a root vegetable related to the carrot, but white or cream colored and sweeter. Up until the potato arrived from the New World, its place in dishes was occupied by the parsnip and other root vegetables such as the turnip. (more…)
From the Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)
A quick and easy recipe from Gourmet Magazine. Serves 4-6. (more…)
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe) (more…)
Hi Folks! Beautiful weather we have been having, is it not? – unless you are a farmer! I am sure that you all are tired of hearing me complaining about the weather, but perhaps not as tired as I am of complaining. I hate to be a whiner, but I do need to keep you informed of what is happening on the farm. We had 5 consecutive nights of below freezing temperatures last week, not just a light frost, but a freeze. We covered as much as we could, but the tender crops cannot endure this degree of cold. And, of course , no rain and not much in sight. (more…)
Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves. (more…)
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4. (more…)
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
This recipe found in The New York Times is rich and fiery, sweet and salty, all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Serves 6. (more…)
