You’ve likely heard the phrase “timing is everything”. I can’t think of any better way to describe making this traditional treat from Greece and the Middle East.Continue reading Pickled Green Almonds
Give me a fruit, any fruit, and I’ll show you how Greeks turn it into dessert.Continue reading Greek Grape “Spoon Sweet”
The words “pickled” and “egg” don’t seem like they should belong together. For me, pickled anything was supposed to exist exclusively in the world of plant material and never cross over to anywhere else. I might have been wrong about that.Continue reading Quick & Easy Pickled Eggs
There are some garden plants that any new gardener realizes (after it’s too late) that if successfully grown, you will be completely buried in produce. Yes, there can be too much of a good thing… or maybe not!
If a fig tree is anywhere near a sidewalk or roadway in Greece, any fruits over the property line is fair game for passers by.
So maybe you planted some cucumbers and now you’re realizing how many cukes those vines can churn out in a season and you’re wondering what the heck to do with them all. Once again, I’m here to help!
To make good food you need the right ingredients. Sometimes the right ingredients will seem to be so so wrong.
Nothing says “tasty” like a carrot pulled from the refrigerator that proceeds to flop over like a spaghetti noodle, right? Hmmm… maybe not so much.
I like to get the most “bang for my buck” whenever I can. As much as I love to garden, I don’t have time to refresh my plantings as often as I like, so whenever I can extend my harvest without having to start over, I’m good.
My parents have fruit trees. They are prolific producers. We have fruit trees. They, too, are prolific producers. Great! Not so fast.