Backyard Bounty: It’s that time again to start seedlings and plan those Culinary Gardens. What are you planting? What are you planning to do with all your crops?
HarvestMoon Salsa: Too many year end garden tomatoes hanging out? Than it is time to make a Slow Roasted Hickory Smoked Salsa with a kick of Jalapeño and Lime!
Seems like it has been centuries we have eaten ‘zucchini bread’, the go to recipe for the veggie we can not even give away. Let’s change it up. Chocolate Zucchini Bread is delicious. This recipe offered up by Jaime.
Overrun by Green Tomatoes? Try macerating thinly sliced green tomatoes, lemons, onions and brown sugar overnight. Preserve by method of jamming and enjoy all year round. Each time I get a hankering to use this Colonial Jam I open a jar and tweak it to my craving. Before glazing a turkey thin the Jam with balsamic vinegar, minced garlic and jalapeño. Wait for it. The golden crispy skin and the pan juices are delicious. Did you says Tarts? Yes, bite size flaky pastry crust filled with this jam makes great appetizers. Chicken? Certainly. In a black pan saute strips of chicken and fresh pineapple in toasted sesame seed oil, a dash of tamari and Colonial Jam. Reduce until the glaze is finger licking, serve on orange ginger scented rice. So easy, and it is all from those pesky over abundant Green Tomatoes that you almost left to compost.