by Mary Vermillion Annalee Dunn’s mom was not a great cook. A single mother raising four girls, she didn’t give much thought to what was for dinner. “A lot of beans and rice,” Dunn recalled. “There was not much variety; it was just not her thing.” Growing up in Ithaca, NY, Dunn and her sisters
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by Rio Thomas Summer is officially here, and along with it comes an abundance of fresh local produce to celebrate with. The parade of berries continues this month with raspberries and blueberries joining the mix, and other long awaited summer favorites make their appearance. In our garden, the favas are ripe, so I pull out
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by Rio Thomas April was a wild ride of unpredictable weather for gardeners and farmers who have no choice but to play the hand that we are dealt as we strive to nurture the seeds we’ve sown with faith that the days will lengthen, sunny breaks will happen, urged along by visions of delicious things
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by Melanie Collins Cranberry is delicious in all its ways and can accompany baked goods, main meals, sides, desserts and even drinks. I have listed a few of my favorite recipes here (I love them all!), and also want to mention a couple others. Green beans served with cranberries, walnuts and feta makes for a
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by Jennifer Bryan-Goforth July is berry season, and canning is a great way to preserve the harvest. Whether you purchase raspberries at a local market or roadside stand, grow blueberries in your backyard, or hunt for wild blackberries, there is a recipe to help you enjoy those delicious flavors all year long. For those new
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by Brian Taylor The delicious rhubarb always makes its way into our kitchens this time of year. Rhubarb is often prepared in as a fruit; it’s truly tart taste is eased with sugar, and baked into pies, cookies and other desserts. It can also be dehydrated or pickled, and made into a jam, compote, wine
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by Michael Hansen One of my favorite meals is homemade pot stickers. They’re a little difficult to put together, but always taste like heaven. You’ll start by chopping up the cabbage in a food processor, then combine it with the pork and other ingredients. Take the mixture out of the processor, then get your hands
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by Marla Anderson February is a big baking month in our household. It’s the middle of winter, spring is on the way, and Feb. 20 is National Muffin Day. So let’s celebrate with some recipes. All of these are healthier and flavorful, and allow for decent replacer ingredients if needed for your household. Just give
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by Corina Sahlin Many people associate late fall and the holiday season with eating lots of food, feeling overly stuffed, children hyped up by sugary treats and gaining weight. And there’s the problem of friends and relatives visiting who might eat a gluten free or sugar free diet, and what, pray tell, are you supposed
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by Corina Sahlin One of my favorite ways to preserve summer’s bounty is canning peaches and beets with honey. These jars will be like liquid gold in winter, when the soil is bare and home-grown fruits and vegetables are a distant memory. We preserve peaches and beets by canning them with honey, which is healthier
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