Making something from nothing! Vegetable Minestrone Soup… No food in the house, and I didn’t feel like shopping, so I got the idea to make soup. No onions, very few produce… But there was a leek, bell pepper, carrots, and squash from the garden; kale and celery from the last […]
These healthy, quick and tasty grilled pepper and onions burritos are a great way to use up the peppers and squash from the garden when there’s too many to eat. Serves 4
Well, it’s early November, and I am still getting produce from my “summer garden.” Leeks, beets and carrots are still growing, I pick them as I need them. Parsley still grows fully There’s still new patty pan and trombetta squashes growing The last of the tomatoes… And […]
This art photography was created by me, inspired by the works of Dyan Marie. The pieces are titled, “Eating From the Inside Out.” Though her images had a different intent than mine, I chose to use the same technique but with a very different message. Dyan’s works inspired my […]
I’m making a test batch of vegetarian chili, and getting ingredients for the Santa Cruz Boardwalk Chili Cook-off coming up next Saturday, October 25th. I ordered beans from Rancho Gordo. They arrived a few days ago. They are a farm in northern California that grows and sells heirloom beans. You […]
This quick and healthy Zucchini Fritata can be made for breakfast, lunch or dinner. You can substitute different squashes for the zucchini or use a combination. I used trombetta, grown in the garden. Serves 4 Preheat oven to 325°
