We have been having swiss chard for dinner now for about three months. It’s a versatile vegetable packed with great vitamins and minerals – especially great for getting through these last weeks of winter. I thought I would share some simple ways we have been cooking it up. Nothing fancy – just simple cooking with freshly picked greens. Spicy Chard Warm a couple tablespoons of
Winter Harvesting
My outdoor garden beds have been providing me with a steady supply of the usual winter suspects: kale, swiss chard, spinach, collard greens, leeks, and tasty brussel sprouts. Oregon, especially the Willamette Valley, is fortunate to have relatively mild winters and we pretty much live on brassicas from November through February. This is the first winter I have had the pleasure of gardening with a
Holiday Prep
My amazing mother-in-law gets here next week and we have a lot of fun activities planned: wine tasting, a day trip to the Oregon Coast, hiking, brewery visits and plenty of time for long mornings drinking coffee and reading books. I am working on leisurely checking some to-do’s off our holiday preparation list. First up was getting a Christmas tree. We went to a local
Post Thanksgiving Recap
I’m a little behind, only now posting about how my awesome Thanksgiving was. I enjoyed a long, relaxing morning of cooking. Friends came over and brought delicious food. We drank a lot of wine – a lot. And, aside from a little school work that morning, I focused on being present in my life. It was wonderful, but then I had to jump back into
Stuffed Pumpkin Recipe
Jay found this great recipe recently from NPR during a segment when they were interviewing Dorie Greenspan about her cookbook, Around My French Table. The recipe calls for stuffing and roasting a whole pumpkin. You will find lots of variations of recipes over the last couple years for stuffing pumpkins with some combination of these goodies (check out Epicurious and the NYT to see some others),
Canning Tomatoes
Class is in full swing at the Urban Farm, but there is still more produce than 68 students can handle. The first week of class I came home with another, somewhat smaller, bucket of tomatoes. I’m not really hurting for marinara sauce anymore and we are pretty stocked on ketchup. I decided it would be best to just simply can these guys as-is. Canning tomatoes
Canning Pears
Remember September? Where did the rest of that month? I had a birthday, it turned from summer to fall, school started, I kept bringing home buckets of produce from the Urban Farm, and I made multiple trips to the store to buy more canning jars. That sums up how the last two or three weeks have been for me. According to some local farmers, it
Holy Tomatoes
Almost every evening since I’ve been back in Oregon has revolved around some sort of food preservation. The produce… it waits for no one! The canner assumed the position on the stove next to my copper stockpot, where they have been actively bubbling away since. The tomatoes started ripening in late August, so when we got into town we graciously accepted about 40 pounds of
Asian Pear Cider: Redo
We harvested a few buckets of asian pears from my mom’s house right after we moved into our new place in Oregon. There more things still in moving boxes than there were out of boxes, but the harvest waits for no one! If you don’t drop what you are doing to preserve now, you’ll miss your window for the season. I decided to try another
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