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Cuisine: American

Zucchini Soup – Warm or Chilled, Delicious!

Zucchini Soup – Warm or Chilled, Delicious!

Zucchini Soup It’s still early in the summer growing season so there probably aren’t a lot of caveman-club sized zucchini hiding in the garden. We usually save the oversized zucchini for bread or soup, or to dry in the dehydrator for winter soups. Let’s make a summer soup with smaller zucchini. The texture is smoother, the flavor is better, and the seeds are tiny and tender. Let’s make my cousin Mimi’s Zucchini Soup. You can serve Zucchini Soup hot or…

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Bacon Wrapped Jalapeno Poppers (low heat option)

Bacon Wrapped Jalapeno Poppers (low heat option)

Bacon Wrapped Jalapeno Poppers The Jalapeno peppers started producing fast and furious all of a sudden. There are plenty in the freezer for winter (you don’t need to blanch peppers before freezing) and more dehydrated. I had some free time one afternoon so I started experimenting with cream cheese filling for Bacon Wrapped Jalapeno Poppers. Plain cream cheese is fine. It doesn’t overpower the flavor of bacon and it smooths over some of the heat of Jalapeno, but we like…

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Ten Minute Salsa – It’s Too Hot to Cook

Ten Minute Salsa – It’s Too Hot to Cook

Ten Minute Salsa It’s too hot to cook. When it comes to food this time of year I want to head to the high tunnel before the sun heats it up, pick what we’ll have for supper and whatever else is ready to be put up, and be done with it. If we cook meat it happens on the grill. Sometimes all I want after a long hot day of work is this Ten Minute Salsa and some chips. Go…

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Fresh Cherry Almond Crisp – No Artificial Sugar Added

Fresh Cherry Almond Crisp – No Artificial Sugar Added

Fresh Cherry Almond Crisp Picking cherries is a labor of love. Our trees are wild so we don’t know what they are, and they are not a variety we’d have chosen. The fruits aren’t close together in a convenient group so it’s a lot of up and down the ladder to get the three cups I need for Fresh Cherry Almond Crisp. It’s worth it. I love cherries and this recipe is so quick and simple it can be made…

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Homemade Barbecue Sauce – Natural Sweetener, No HFCS

Homemade Barbecue Sauce – Natural Sweetener, No HFCS

Homemade Barbecue Sauce Who doesn’t love homemade barbecue sauce! This basic recipe is a one-pot sauce, easy to make, delicious and adjustable to suit your tastes. It’s a great addition another one-pot recipe, Baked Beans, and a dipping sauce even kids who usually only like ranch-style sauces will like. I can’t eat a lot of the commercially made barbecue sauces. They contain high fructose corn syrup, an ingredient that makes my blood sugar soar. If you’re avoiding HFCS you’ll need…

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Blueberry Muffins Recipe – Sweet Crunchy Tops

Blueberry Muffins Recipe – Sweet Crunchy Tops

Blueberry Muffins Recipe Faaaaavorite blueberry muffins recipe! I made a batch before going to our camp for a few days this week. I went out to the dock to watch the sunrise at 4:25 am with a cup of steaming coffee (it was 45°!) and a gigantic blueberry muffin. Washington County, Maine produces something like 95% of the world’s wild blueberries, though these days they’re a highly cultivated but still wild in nature plant. The plants are low bush, growing…

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Strawberry Rhubarb Crumble – No Artificial Sweeteners

Strawberry Rhubarb Crumble – No Artificial Sweeteners

Strawberry Rhubarb Crumble Recipe Strawberry Rhubarb Crumble is one of our favorite desserts. Late-bearing rhubarb ensures I have fresh rhubarb at the same time the strawberries are ripe. If you don’t have both ripe together you can freeze clean, slice and freeze the rhubarb in quart bags. This recipe works with frozen strawberries but you’ll need to be very careful to drain the juice. Save that juice! You can make strawberry jelly. Do you know the proper way to harvest…

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Pickled Fiddleheads Recipe

Pickled Fiddleheads Recipe

olPickled Fiddleheads Recipe Fiddleheads are the first wild plant food we forage each year. They break through the duff in wet spots along river and stream banks. I like them steamed or simmered and topped with butter, salt and pepper. Sauteed in butter and sprinkled with blue cheese crumbles is a favorite. The stronger flavor of the fiddleheads is a good match for the blue cheese. It’s a mouthful of flavor. But pickled fiddleheads, they’re the best. Pickled fiddleheads are…

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Oyster Mushroom Recipe – With Sage and Garlic

Oyster Mushroom Recipe – With Sage and Garlic

Oyster Mushroom Recipe Oyster mushrooms are one of the first mushrooms we pick. Steve can spot them 15 feet up a birch tree when he’s driving 50 mph down Route 6. I’m not that good. I’m usually too busy bobble-heading for wildlife and anything else I can find. I forget about the mushrooms. Such is life. I’m better at finding them when I’m on foot, and then I bring home enough to make this oyster mushroom recipe. Fresh mushrooms, butter,…

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Dandelion Greens Salad Recipe

Dandelion Greens Salad Recipe

Dandelion Greens Salad Recipe Today, my all-time favorite dandelion greens salad! I love this recipe. Not a fan of dandelion greens? Give me a chance. Follow my tips for harvesting the greens and how to prepare them and you might just change your mind. If you’re on the fence about dandelion greens you can use one-half cup of greens and a half-cup of another green such as baby spinach or Swiss chard. If you’d like to change it up a…

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