Better than store-bought: Homemade blueberry jam.
As I’ve found myself in complete control of my own schedule this summer for the first time in, like, a zillion years, I’ve been doing things I’ve long wanted to do but never seemed to have …
Tag: farmers’ market
Our food varieties are dwindling. So why should you care?
A friend and colleague, David C. Baker, sent me a link to an article from National Geographic that explains how food sources—crops, vegetables and animals bred for food—around the globe are becoming less biologically diverse. The …
Better than store-bought: Homemade strawberry jam.
Hard to admit, but I’ve never before made strawberry jam that I’ve processed in jars. As a kid, I’d go strawberry-picking with the family and we’d make freezer jam (super easy!). But I haven’t done the …
Cute little strawberry pies.
While strawberries are in season—and this may be the last week I find them at farmers’ markets here in Southwest Ohio—this is a great way to use them. Make cute little hand-held strawberry pies. This recipe …
Why local food matters.
I spent two days this week, two glorious days, with Julie Kramer, the publisher of Edible Ohio Valley magazine, visiting Snowville Creamery in Southeastern Ohio. The creamery itself is a metal-clad building that occupies a piece …
How to cook with: garlic scapes.
I love growing my own garlic. (For details on how to grow garlic from scratch, read here.) It’s brilliantly simple—separate the cloves and stick ’em in the ground. Planting garlic is an enormous act of faith: …
For the budding foodies in your life.
File under: TOO CUTE FOR WORDS! My freelance writer friend Doug White sent me a link to this today and it’s so damn adorable I just cannot stand it. I want it even though I don’t …
This week at the farmers’ market: regional edition.
Rob and I spent the last week in Beaufort, SC, with a stopover in Asheville, NC, on our way home. We hit four different farmers’ markets in the two towns and found a glorious bounty of …
Cooking on the road.
Rob and I enjoy having access to a decent kitchen when we travel, so we can take full advantage of local produce and other goodies. Like the Lowcountry shrimp we’ve been eating almost daily here in …
