Cauliflower is one of my favorite vegetables. I like it eaten raw with dips, or simply steamed and sprinkled with a little salt. It combines well with other vegetables as well.
My daughter came home from the store at Boxx Berry Farm recently with two beautiful colors of cauliflower (two different varieties). One was a rich deep purple and the other was “cheddar”–a light orange color similar to the color of cheddar cheese. Together the two were lovely, so I decided to use them together in this dish. Continue Reading
I always enjoy learning to use familiar foods in a new and different way. For years I’ve eaten green beans, but it had never occurred to me to remove the pods and have only the beans inside.
In the fall after most green beans have been harvested, there’s always some left on the vine whose pods have become large and tough. They’re really too tough to eat as usual by steaming them. Continue Reading
My personal favorite pickled food is pickled beet eggs. As a child, when my grandmother opened a jar of her pickled beets, she would remove beets to serve and then fill the jar space with peeled hard boiled eggs. By the next day, when we sliced the eggs open, the colors were gorgeous! The egg whites were deep purple on the outside, shading to white around the bright yellow yolks (see photo). Beautiful! The flavor was delightful, too–the tang of pickled beets balanced with the mild taste of hard-boiled eggs. Perfect!
As soon as I spotted the first fresh beets at the Farmers Market this year, I was eager to get them home and into pickling juice as quickly as possible. Because I planned to eat them in the next few days, I used a “refrigerator pickle” recipe. Continue Reading
This recipe was quite a challenge. First I had to figure out how to substitute honey for sugar in a pie crust that is essentially a replacement for a graham cracker pie crust. The dough was similar to the texture of silly putty, but had a beautiful silken sheen from the honey. When I first put the crust in the oven to bake, I expected it to melt to the bottom of the pie plate. Happily, that didn’t happen! The crust didn’t shrink at all during cooking. Continue Reading
At my local Farmers Market last weekend, Nettles Farm (Lummi Island) had three varieties of beans available–green beans, wax beans, and my favorite Dragon’s Tongue beans. Wax beans are like green beans, but the pod is a pale yellow color. Dragon’s Tongue beans have yellow-green pods with dark maroon patches all over (see a few beside the bowl in the photo on this page). They’re quite lovely! Continue Reading
My mother and my grandmother come to mind when I think of baking powder biscuits. Both knew how to make them light and flaky, a perfect complement to almost any meat and vegetable meal. Continue Reading
One of the special pleasures of living on the Northwest coast is the access to fresh seafood. When they’re in season, it’s easy to find crab, salmon, and other ocean delicacies caught in our local waters. Continue Reading