cultivating a sustainable life
Every farmhouse kitchen needs a basic scone recipe, and this one is as good as they come. I’ve made others over the years that are perhaps more impressive due to their various embellishments (debatable), but this one is perfect for showcasing homemade jams and spreads, …
I’ve posted before about how much I love the winter garden, but it bears repeating. Don’t get me wrong, the summer garden is a wonderful thing, with its sweet fruits and vibrant colours, but a lot of the time, the summer garden is all about waiting …
We grow a fair amount of squash, and it usually gets eaten throughout the year – roasted whole, tossed with pasta, turned into soup, or baked into muffins. Most years, I cook one of the big guys and freeze the pulp in glass jars (this …
I may have overdone it. Again. I have a tendency to get overly excited about one crop every year and plant way more than one family can possibly eat. Exhibit A, last year’s garlic haul: By June, when I still had half a bushel left …
Red (highbush) huckleberries grow wild in our area, and we’re lucky to have an abundance of these bushes on our property and in the neighbouring park. My daughter went for a sleepover at a friend’s house last week, and those crazy girls spent the evening …
Don’t worry, I haven’t just invented the world’s worst holiday pie. At about 2:00 this morning, I was awakened by the sound of something squealing and squawking for dear life under my bedroom window, and then the burning stench of hell itself filled the house. …
I harvested these lovely Delicata squashes from the garden today in order to make a yummy sounding dish that my good friend Catriona came up with recently. To prepare the squash, I halved and seeded them, and then brushed them with a little olive …
I’m still dealing with tomatoes as they continue to ripen in dribs and drabs in our cool autumn weather. It’s supposed to be sunny and warm for the next week or so, and I’m hoping that the lack of rain will allow the rest of …