Oh my goodness, is it the summer solstice already??? That means my sour cherry tree is just about ready. I picked 3 quarts today and more are on the way. It’s a race between me and the birds so I have to be on my guard. Read more ›
With summer produce in full swing, now is the time to start preserving the harvest. One of my staples is kimchi. Many people are surprised to learn that fermenting kimchi from scratch is really easy. Read more ›
I’m not gonna lie. I need a gin and tonic, stat! It’s been pretty hot this summer in Minneapolis. 90+ degrees Read more ›
Rhubarb is the first fruit-like produce on the scene after winter. And while it’s around for a few months, I always forget to preserve it for winter. Vodka and gin are a lovely way to capture that distinct essence of rhubarb. Read more ›
Last week I had the pleasure of spending an afternoon with Lynn Rossetto Kasper and Sally Swift of The Splendid Table, at a guided tomato tasting event for Muir Glen Organic, the brand I work on. Read more ›
Ever wonder what I do with all my canned tomatoes or my backyard chicken eggs? Here are two super easy recipes right out of your pantry: Fire Roasted Tomato Butter Sauce and Spaghetti and Eggs. Read more ›
I just opened a jar of fermented cauliflower pickles that I put up last July from a huge head of cauliflower from my garden. The pickles are crisp and tangy, laced with tarragon, garlic, chili and mustard. Best of all, the pickle juice is carbonated. Read more ›
Even after a week of freezing weather and two snow storms, my little herb garden is still producing. Not wanting to temp fate, I promptly picked some rosemary and chive herbs to make these savory herb cheese lard biscuits for breakfast. Read more ›
Every year I grow lemongrass, but Minnesota winters are to cold for the perennial grass to survive the hard frosts. In past years I’ve only used it seasonally during the summer, but this year I had a better idea. I infused the stalks in vodka. Read more ›
Last October I was in that food and music mecca called New Orleans. If you’ve never been, and you love food like I do, you’ll find that the city makes an indelible mark on your pallet. A year later I find myself craving red beans and rice in the worst way. Ironically, this dish is the perfect counterpoint to a Minnesota autumn. Read more ›
I developed this Turkish-style pickled beet with my friend Megan during an afternoon of canning. I love the rich flavors of turmeric, cinnamon, bay leaf and cumin together in this sweet yet savory preparation. What could be better during a cold winter’s Read more ›