August 26, 2016

As promised last week, here are two more fermentation recipes to try with the fruits and vegetables from your summer garden!   

Pickled Grapes

Fermented Pickled Tomatoes

Thanks so much to all of you who subscribed to the recipe blog. The new Facebook Fan Page kickoff was a huge success thanks to you a...

August 10, 2016

Popular during the Great Depression, this dish provides all of the essential amino acids which makes it a less expensive alternative to meat.  Vegans will love this combination of a grain (corn) and legumes (lima beans) among other fresh, delicious, seasonal ingredients.  Serves 8.

1 medium onion, mi...

July 24, 2016

This chunky salad is hearty enough to serve as a main dish, and could be made ahead to avoid cooking in the heat of the day.  It's a wonderful way to use up seasonal garden produce.  Serves 6.

1 tsp salt, optional

1 lb. red creamer potatoes, cut in 1" cubes

1 lb. green beans, cut in 3 in...

June 30, 2016

This is a gorgeous salad that Alison developed for the guests at The Reutlinger. Perfect for summer. Cool and refreshing with lots of protein and fresh produce from the garden.  Serves 8


32 oz. salmon or tuna fillet, skin off

¼ cup olive oil

2 lemons (juice and zest)

2 lbs. French green beans-Blan...

June 28, 2016

Running out of ideas for how to use that "end of the season" cherry crop?  This recipe is great for a 4th of July Barbecue.

4 lbs. pitted cherries

Grated zest and juice of 1 orange

1T Kirsch

1 cup sugar

1T Flour

2/3 cup toasted walnuts or pecans (or combination of both)

1 ¼  cups unbleached all-purpose flour

6T brown...

August 21, 2014

A wonderful way to use up those huge tomatoes from the garden

Serves 4

Sandwich Ingredients:

1 large loaf ciabatta (1-pound size)
2 or more large ripe, juicy tomatoes (such as Brandywines, Striped Germans, Carmello or Costoluto Genovese)
1 large yellow or red bell pepper, roasted, peeled and quartered
4 ounces f...

August 21, 2014

Made with fresh ingredients right out of the garden!

Serves 4



1 lb. fresh green beans, cut into 3 inch lengths

1 lb. corn, cleaned and cut from the cob

¼  bunch fresh basil

½ lb. diced fresh tomato

Sea salt and fresh ground black pepper



(Makes 1 cup)

¼  Cup red wine vinegar

1 tsp dijon mustard