The Gravenstein apple is simply one of the best baking and cooking apples. A tart is a pastry crust with shallow sides, a filling, and no top crust. This tart calls for the apples to be cooked before they are placed in the crust. Once baked, this Gravenstein apple tart will be light and crispy
August is truly the month of plenty. All of the vegetable and fruit gardeners’ and farmers’ hard work seems to come to fruition in August. This is the month that we had in the back of our minds back in April, May and June. Time to get out the garden harvest basket and enjoy the
The best way to enjoy corn is to serve it within 20 minutes of picking. This is very doable if you are growing your own corn. But if you do not grow corn or live close by a corn farm, then choose corn that has been picked in the last day or two. After the
Sautéing will keep the crispness and flavor of fresh vegetables intact. Sautéing is a technique very similar to Chinese stir-frying. Fresh vegetables that lend themselves to sautéing include mushrooms, thinly slice carrots, zucchini, onions, green peppers, and corn kernels. Sautéed CornAuthor Steve AlbertYield 1 serving IngredientsFresh corn kernels: 1 cup (237ml)To each cup of corn
Spring ends and summer begins next week in the Northern Hemisphere. There are more flowers in June than in any other month. Bees are at work now: “A swarm of bees in June is worth a silver spoon,” says an old rhyme. The flower of June is the rose. This month, fruit blossoms are starting
Red cabbage and carrot coleslaw The red cabbage is beautiful on the plate and in the garden. Red cabbage pickles better than green cabbage. It is stout and pungent. The Germans sometimes call red cabbage Red Kraut. Red Cabbage Serving Suggestions Red cabbage leaves are generally thicker than green or Savoy cabbages and not
Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods. The red cabbage is ready for harvest when its head is firm and unyielding. It is
Dried beans are cooked and served in many ways–in salads, soups, casseroles, stews, and chilis. Dried beans can be served alone or as a side dish with meat or pasta or rice. Dried beans are commonly boiled and then sometimes baked or refried. Dried beans are beans whose seeds are dried and shelled after reaching
Dried beans eaten fresh meaning during the season just after they have been harvested and dried–will undoubtedly be the best tasting. But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on
The black bean – Phaseolus vulgaris – is kidney shaped and just short of blocky looking with a cream-colored flesh, and, of course, a matt to shiny black skin. Why is the black bean found in so many cuisines? Two reasons: it holds its shape when cooked, and its floury texture absorbs the flavors of
