Best Summer Sandwich Deconstructed

We have been eating some variation of this for years. It was a staple back when my vegetarian kids lived at home. Even the meat eaters liked it. I’d almost forgotten about it. So here is a bit of summer heaven and most of it is picked from the garden. Starting clockwise: 1. Homemade refrigerator pickles, (which I will tell you about another day) 2. Romaine and red oak leaf lettuce, 3. ‘Orange Banana’ heirloom tomato slices, 4. ‘Delicious’ heirloom... Read More

Roasted Marinara Sauce

This is an easy way to make marinara sauce from the bounty of tomatoes, peppers and onions from your garden. Instead of cooking the sauce on the stove we roasted all of our vibrant vegetables in the oven. It’s easy: Core but don’t peel fresh tomatoes; cut them up and put them in a large heavy roasting pan. Cut up and add peppers and onions. Mince 4 or 5 garlic cloves and add to the pot. Drizzle (or guzzle) as you wish, good olive oil over all. Add freshly ground... Read More

Japanese Farmer’s Markets

Just a  few of the photos from my recent trip to Japan. Genovese basil for sale along a busy sidewalk in Tokyo. Cool season vegetable seeds for sale outside a convenience store in Shirakawa-go. Expensive mushrooms at an indoor market in Kanazawa. Hand blended spices packaged for sale in Takayama. American paw paws for sale in Takayama. Tomatoes with their skins removed are packaged for sale in Takayama. Steamed dumplings for sale in Takayama.  Read More

From Garden to Gumbo

Okra is my new favorite vegetable and the star of the vegetable garden this hot, humid, record setting summer. Why do you think southerners love it so? Okra thrives in the heat. I can hear you now… oooh, I don’t like okra- too slimy. Don’t worry. It’s the goo that makes gumbo glorious. Chicken Gumbo Prepare the Chicken: 1/2 cup all purpose flour 1 tsp. paprika 2 tsp. coarse steak salt 5 chicken breasts, thinly sliced 1/4 cup butter Combine the... Read More

Tomatoes: Canned, Roasted or Dried

How do you preserve the tomato harvest? We have been canning slow simmered tomato sauce and drying bite-sized cherry tomatoes. The oven roasted tomatoes with a little lemon juice, olive oil and thyme are destined for the freezer if any is left over after we slather it on a baguette with a sprinkle of Parmesan cheese.  Read More