Spring is here and it won’t be long before the Farmers Markets and roadside markets are brimming with veggies. Take the advantage of lower prices by buying in large quantities. This vegetable soup is the base for lots of winter soups. Just open a jar, add meat, beans, pasta, or rice for those one dish ...
On a scale of 1 to 10, where 10 is the hottest, habanero chilies have got to be a 9. They are firey and make some of the best hot sauce and pickles. Habaneros come in green, orange, and red depending upon their ripeness. Bottles with multi-colored chilies make attractive gifts for chili lovers and they ...
I’ve been using this recipe for the last 20 years and it never fails to impress my guests. It’s from Jeff Smith’s book, The Fugal Gourmet – Our Immigrant Ancestors. The only thing I’ve changed is to substitute the red food-coloring with a sliver of red beet. Be sure to buy fresh young ginger root ...
Daikon radish is fairly common in supermarkets and Farmers Markets these days. And it’s not just for Asian cuisine anymore either. It tastes very much like our little red radishes, perhaps more mild. If you haven’t tried daikon, it could be an acquired taste, I urge you to buy a small one and experiment. Here’s ...
Sweet & Sour Dried Figs Many years ago I lived in a small cottage overlooking Puget Sound in West Seattle. Outside my backdoor was a green fig tree which literally dripped with sweet syrup when the figs were ripe. The harvest of these jewels yielded many jars of fig butter with walnuts, dried figs, preserved figs ...