July 31, 2010
Petite Patty Pans from Nichols Farm, Illinois Tired of zucchini? Try a patty pan squash this summer.

Petite Patty Pans from Nichols Farm, Illinois

Tired of zucchini? Try a patty pan squash this summer.

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July 30, 2010
“ Stored away in some brain cell is the image of a long-departed aunt you haven’t thought of in 30 years. Stored away in another cell is the image of a pink pony stitched on your first set of baby pajamas. All it takes to get that aunt mounted on the back of that pony is to eat a hunk of meatloaf immediately before going to bed.
Robert Brault, writer
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July 29, 2010
Pennsylvania State Poster, 1917 Part of an online Smithsonian exhibit (via The National Agricultural Library) created by Cory Bernat showcasing American food posters from World War I and II.

Pennsylvania State Poster, 1917

Part of an online Smithsonian exhibit (via The National Agricultural Library) created by Cory Bernat showcasing American food posters from World War I and II.

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July 28, 2010
Spicy Pickled Green Beans A friend introduced me to pickled green beans a few years ago, and it was love at first bean. Still, I didn’t consider making my own until this week when I rescued five pounds of beans from an over flowing farmstand for $0.99 a pound. For the price of a single jar from Tillen Farms, I made four pints. Try them with a chunk of Pleasant Ridge Reserve cheese. 1 1/2 cups champagne vinegar1/2 cup cider vinegar1 cup water1/2 cup granulated sugar6 cloves garlic, peeled4 dried red chilis2 teaspoons coriander seeds1 T black peppercorns3/4 pound green beans, blanched for 2 minutes2 pint jars, canning lids and rings Simmer liquids with spices and garlic for 10 minutes. Put beans and chilis into sterile jars. Pour liquid into jars, distributing the spices and garlic evenly between the two jars. Seal. Process in a gently simmering water bath for 5 minutes. Carefully remove hot jars. Loosen the rings and re-tighten. Store the beans in a cool, dark place for a few weeks so the flavors can develop. Makes 2 pints.

Spicy Pickled Green Beans

A friend introduced me to pickled green beans a few years ago, and it was love at first bean. Still, I didn’t consider making my own until this week when I rescued five pounds of beans from an over flowing farmstand for $0.99 a pound. For the price of a single jar from Tillen Farms, I made four pints. Try them with a chunk of Pleasant Ridge Reserve cheese.

1 1/2 cups champagne vinegar
1/2 cup cider vinegar
1 cup water
1/2 cup granulated sugar
6 cloves garlic, peeled
4 dried red chilis
2 teaspoons coriander seeds
1 T black peppercorns
3/4 pound green beans, blanched for 2 minutes
2 pint jars, canning lids and rings

  1. Simmer liquids with spices and garlic for 10 minutes.
  2. Put beans and chilis into sterile jars.
  3. Pour liquid into jars, distributing the spices and garlic evenly between the two jars.
  4. Seal. Process in a gently simmering water bath for 5 minutes.
  5. Carefully remove hot jars. Loosen the rings and re-tighten.
  6. Store the beans in a cool, dark place for a few weeks so the flavors can develop.

Makes 2 pints.

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July 27, 2010
Making Cherry Bounce A friend brought me a couple quarts of fresh sour cherries from Michigan. She even pitted them for me! My first thought was pie, until I came across this recipe (courtesy of the Beekmans) for a Cherry Bounce, a yummy sounding libation that dates back to the 18th century. A long-time fan of the Manhattan (bourbon, straight up please), I already knew that cherries plus bourbon equals luscious. Alas, there is a downside - “Do not open until Christmas.”

Making Cherry Bounce

A friend brought me a couple quarts of fresh sour cherries from Michigan. She even pitted them for me! My first thought was pie, until I came across this recipe (courtesy of the Beekmans) for a Cherry Bounce, a yummy sounding libation that dates back to the 18th century. A long-time fan of the Manhattan (bourbon, straight up please), I already knew that cherries plus bourbon equals luscious. Alas, there is a downside - “Do not open until Christmas.”

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July 17, 2010
“ When the world wearies, and society ceases to satisfy, there is always the garden.
Minnie Aumonier, 18th century poet
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July 14, 2010
Contemplating the Sweetness of Summer

Contemplating the Sweetness of Summer

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July 11, 2010
Urban Worm Girl and Vermiculture

Regrettably we stop our composting efforts when the snow starts to fly in Chicago. This winter we’re going to compost in our basement…with red wiggler worms!

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July 10, 2010
Summer Berry Yogurt Parfaits These fruity parfaits are a great start to a summer day. Use what’s fresh. Use what you have. Start with creamy Greek yogurt, plain yogurt, vanilla yogurt Add granola for texture and crunch. Sweeten with honey, lemon curd, or preserves. Toss in the freshest berries you can find.

Summer Berry Yogurt Parfaits

These fruity parfaits are a great start to a summer day. Use what’s fresh. Use what you have.

  1. Start with creamy Greek yogurt, plain yogurt, vanilla yogurt
  2. Add granola for texture and crunch.
  3. Sweeten with honey, lemon curd, or preserves.
  4. Toss in the freshest berries you can find.
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July 9, 2010
“ If you wish to make an apple pie truly from scratch, you must first invent the universe.
Carl E. Sagan, astrophysicist and author
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