In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.
My garlic patch produces between 300-400 scapes in a normal growing season. This bounty of garlicky goodness finds many uses in the kitchen.
These mushrooms are a good accompaniment to a tray of antipasto. They will not only look good aside my home-cured meats, they will also bring a complimentary earthy flavor.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
One of the flavors of Christmas I will always remember from my childhood was my grandmother’s mincemeat pie. The flakiest crust you could ever imagine, sprinkled with sugar on top, and enclosing delicious, spicy, meaty goodness.
Sometimes I eat something and it is so good, I just have to know how…
It’s late summer and the garden is in production mode. This is the time…