Sweet Home Allegra

Here’s a tasty marinade and a sure-fire technique to make crunchy (not mushy!!) veggie kabobs for the family in 10 minutes of grill time! Prep is the time consuming (but fun) part in the kitchen! Witness my dear friend Debra so happy to be loading up the skewers: Mix up a marinade like so: Finely chopped parsley, chives, cilantro, and garlic. Add to 1/3 cup olive oil, the juice and zest of one whole lemon, and some honey. (We used hot honey. This would be the time to add some

Grabbed off of Pinterest, I had little faith that these would be as delicious as they were beautiful, but ooooo la la! These were a delight! And the brine is not cooked so the tomatoes stay firm! This is a fridge pickle, not canned, so I only make a few at a time to save space. They take a week to mature and last about a month in the fridge, perfect for summer parties. I love the idea of “dill umbrellas “, placed on the bottom they seem to embrace the tomatoes. So pretty! Mul

I make my Vegetarian Soup Stock from October through to summer food (June), so big sprigs of fresh sage are always just plain necessary....

My Lake Michigan resort town, before it was a tourist vacation destination, was a lumber and fruit center, shipping to ports everywhere...

Perfect for adding tang to hummus wraps, salads, charcuterie, grilled sandwiches and just snacking fingers to mouth ooo la la straight...

Mercy me!! This is the veggie pickle crowd pleaser of all time, not soooo hot that it burns, just spicy enough to please and sweet enough...

Put up this smoky, sweet-peppery, slightly spicy, cilantro-infused chili style salsa when September overflows with zucchini, tomatoes and...

This is a 1950s era supermarket hotdog relish elevated to the stars thanks to July’s peak Farm Market opportunities and some dedicated...

Calling all Bloody Marys!!! Your ultimate garnish has arrived! Easy and quick!! All you need is a helpful local farmer to bring in their...

Spring is your moment to forage these nutritious greens from your property or the woods. Dandelions pack a whole lot of vitamins and minerals into a small plant. They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach. Dandelion greens, in particular, are a great source of vitamins and minerals such as: Vitamins A, C and K. Forage them fresh and young and before blooms form. Whirr up into delicious green smoothies or add to salads

Easy to make, cooks up quickly, whisper light and pretty enough for company! We have made this for decades and always called it “lazy...

If you love an unusual savory pickle and Brussels Sprouts, this pickle is for you. They are not my favorite, but I make it for love of my...

👉👉This muffin has ONLY the grated zucchini rind! 👈👈 Use up your garden’s giant end of summer otherwise inedible zucchini for this....

This is The Holy Grail of pasta and pizza sauce. Create this divine dining basic during harvest season, freeze it, enjoy, and share the...

“Ring the bells that still can ring Forget your perfect offering There is a crack, a crack in everything That's how the light gets in.” -Leonard Cohen

I am mesmerized by them.

A Two Minute Course: So Simple! Early Spring or Fall is a good time to renovate clumps of grass that have gotten bare in the center from...

Take a walk through my herb garden with me. Sweet basil. The King of herbs. Tricky to grow. Thirsty all the time, needs incessant...

Drought tolerant and in all the colors a foliage freak could desire.