Skip to main content

Yummy Summer!

Life had been busy around here lately. Things have finally slowed back down as the school year is winding down. I have been thinking a lot about summer and all of the farmer’s markets and the opportunity we in the Midwest have to enjoy fresh local produce. I am even doing my part this year and have our garden ready, we have even been able harvest some of our strawberries. This was the perfect opportunity to have my daughters do a taste test as we had some store bought strawberries in the fridge. They both overwhelmingly agreed that our berries that were grown organically (probably not certified as I can’t attest to the ingredients in the pot, but organic soil and fertilizer) tasted much sweeter than the store bought berries. One of the reasons organic veggies and fruits taste better is that they are allowed to grow at their own pace, usually in a very nutrient rich soil. They also tend to be sweeter, brighter in color, and higher in vital nutrients and antioxidants. Summer is the perfect time to try eating locally from our local farmers or even growing some produce in your own garden. Not only will you be supporting local farmers, eating fresher food, you will be helping the environment by saving the resources needed to ship food cross country. I will be posting some of my favorite recipes to help us start enjoying all that summer has to offer.

Comments

Post a Comment

Popular posts from this blog

Food Marriage Made in Heaven

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe.  Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon  fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and p...
Post a Comment
Read more

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably                1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add on...
2 comments
Read more

Herb Coddled Eggs

Chilly mornings call for a warm breakfast and one of my favorites would be Herb Coddled Eggs. I like these eggs because not only are they off the beaten path, but they are easy to prepare and I almost always have the ingredients to make them in my fridge. Now I can’t take credit for the original recipe, that would go to Ina Garten, but I have modified it slightly. Preheat oven broiler. Chop herbs and garlic and mix with grated Parmesan cheese, set aside. Crack two eggs each into two small dishes and set aside (taking this step will insure no shells accidentally go into the gratin dish).In two small gratin dishes (or ramekins if you want only one egg per person) place one tablespoon of butter and one tablespoon of heavy cream in each and place on baking sheet under broiler until butter is melted. When melted gently pour two eggs into each gratin dish and top with herb and cheese mixture. Place baking sheet back under broiler and broil for about 5 or 6 minutes until egg whites are slight...
Post a Comment
Read more