Spices are what make a kitchen interesting and meals delicious. They can be as simple as just dried oregano or as complex as za'atar. Whatever they are, they are fun to use and can jazz up any recipe. They can add zest and excitement, making meal time unique and different from the everyday..
Surprisingly enough spices can also cause fear in many home chefs.They feel that using just a pinch of any one can be too much. The result is a bland dish that usually makes family and guests reach for the salt and pepper shakers. If any home chefs have qualms don't. Start off with the less "scary" ones. such as garlic or onion powder. The first is great for subbing in chopped or minced garlic. A small pinch can do a lot for home made tomato sauces and to liven up cream cheese. Onion powder can be used for the real thing. It gives some sweetness to guacamole along with some chilis and sauces. Oregano and rosemary are the backbones of Italian cooking. They give sauces, from pizza to pasta ones body and complex layers. They also work well as dry rubs for chicken, steaks and fish.Cinnamon, so often used for desserts and cappuccinos, can also be used for savory dishes too. Try it in a lamb tagine or sprinkled on roasted butternut squash.It can also be used in a classic Bolognese sauce for depth.Nutmeg and mace, closely related spices, are great in fall dishes such as squash soups and Indian inspired shrimp kabobs.
Once home chefs have mastered cooking with simple spices they can move onto more complex blends. One blend was highlighted in Wednesday's New York Times' A City Kitchen column, David Tanis used Lebanese spices, a mix called baharat, the Arab word for spice. This is a seven spice blend consisting of one tablespoon each of black pepper,allspice, coriander,cumin, cloves, cinnamon and grated nutmeg.Mr. Tanis rubs it on both sides of a butterflied leg of lamb.They are massaged along with olive oil into the meat. The spice offers a warm sweetness that also works in tabbouleh and grilled kofta,lamb meatballs.Zing up chicken kebobs with it too. Once baharat is mastered it's time to move on to za'atar. The Israeli spice combo is a hot trend right now and pretty easy to make. It is fresh oregano mixed with cumin and sesame seeds. Fresh ground pepper and Kosher salt is used along with sumac. Some may freak out at the last. but this is the non poisonous kind found primarily in the Middle East.It can be bought at some grocery stores , online at spice sellers or on Amazon.One of the best ways to enjoy it is with bagels.,the true Israeli kind that are more ropy than plump.It's also good rubbed on chicken before roasting or even chicken and lamb kabobs.
Spices are not only the variety of life but also the extra oomph dishes need. They can be as simple as just a pinch of oregano or as complex as a teaspoon of baharat or za'atar. Add them to any recipe for some zest and zing!
Friday, September 9, 2016
Thursday, September 8, 2016
Summer Veggies With an Italian Twist
It's still summer .You can have still enjoy the harvests of the garden.There are still eggplants and tomatoes to cook into tasty sauces. Take advantage of the last blush of the season with tasty dishes.
Melissa Clark did so, writing about it in yesterday's New York Times Food section(despite the fact that it was the restaurant issue, there were some recipes). Her A Good Appetite column features a sauce rich in ripe eggplant and heirlooms tomatoes. Even a sauce made of just the last is a treat.
What is interesting is how she prepares them. Instead of dicing or cubing she grates the tomatoes on a standard box grate. This is an excellent way of getting the pulp and not the skin. The grater holes puree the flesh but stop at the skins, creating a nice pure mash.Ms. Clark then simmers it down with a a bit of olive oil, garlic and chile.If it's cooked down a bit it becomes sofrito. It can be the base of any soup,stews and rice dishes. I can see it raw as a brushcetta - and the best part is that the tomatoes won't have to be blanched to remove the skins.The tomatoes used are the large heirloom ones but if need be , beefsteak, or better yet Roma tomatoes can stand in.
The second veggie, eggplant can be cooked while the tomatoes are being pureed. The kind used is the giant globe kind, those deep purple beauties that are gracing late summer gardens and farmer's markets right now.It was cubed , oiled and roasted in a 450 degrees Farenheit oven for 30 to 40 minute. Roasted with it are one or two frying or Italian banana peppers. The pasta she uses is campanelle or farfalle., the butterfly shaped ones. You could also use rigatoni or even bucatini if you'd like. Another fun spin is that Ms. Clark grates the garlic with a microplane to mince them (although you could you could just mince the cloves the old fashioned way- with a sharp knife).Capers are added for saltiness while herbs are mixed in for brightness. Butter, not usually used in any tomato based sauce ,is added - although it is optional.It does lend a nice richness to the sauce. The sauce and eggplant are then mixed together with the pasta. Parmesan cheese is then sprinkled over it along with extra herbs and a drizzle of more olive oil.
It still is summer. Take advantage of its' harvests with a delicious sauce of eggplants married to tomatoes.The flavor is ripe with garden flavors, a perfect taste of late summer.
Melissa Clark did so, writing about it in yesterday's New York Times Food section(despite the fact that it was the restaurant issue, there were some recipes). Her A Good Appetite column features a sauce rich in ripe eggplant and heirlooms tomatoes. Even a sauce made of just the last is a treat.
What is interesting is how she prepares them. Instead of dicing or cubing she grates the tomatoes on a standard box grate. This is an excellent way of getting the pulp and not the skin. The grater holes puree the flesh but stop at the skins, creating a nice pure mash.Ms. Clark then simmers it down with a a bit of olive oil, garlic and chile.If it's cooked down a bit it becomes sofrito. It can be the base of any soup,stews and rice dishes. I can see it raw as a brushcetta - and the best part is that the tomatoes won't have to be blanched to remove the skins.The tomatoes used are the large heirloom ones but if need be , beefsteak, or better yet Roma tomatoes can stand in.
The second veggie, eggplant can be cooked while the tomatoes are being pureed. The kind used is the giant globe kind, those deep purple beauties that are gracing late summer gardens and farmer's markets right now.It was cubed , oiled and roasted in a 450 degrees Farenheit oven for 30 to 40 minute. Roasted with it are one or two frying or Italian banana peppers. The pasta she uses is campanelle or farfalle., the butterfly shaped ones. You could also use rigatoni or even bucatini if you'd like. Another fun spin is that Ms. Clark grates the garlic with a microplane to mince them (although you could you could just mince the cloves the old fashioned way- with a sharp knife).Capers are added for saltiness while herbs are mixed in for brightness. Butter, not usually used in any tomato based sauce ,is added - although it is optional.It does lend a nice richness to the sauce. The sauce and eggplant are then mixed together with the pasta. Parmesan cheese is then sprinkled over it along with extra herbs and a drizzle of more olive oil.
It still is summer. Take advantage of its' harvests with a delicious sauce of eggplants married to tomatoes.The flavor is ripe with garden flavors, a perfect taste of late summer.
Wednesday, September 7, 2016
The NY Times Restaurant Issue
Fall in New York means a lot of things. It's the start of the new theater, ballet and opera season. Fashion Week reigns supreme in Bryant Park. Best of all restaurants, new and old roll out their menus with a variety of tasty main dishes and desserts. Luckily there is the New York Times restaurant issue to guide us.
Today's Times Food section is a cornucopia of reviews, stretching from Manhattan to even California. This is a great guide for those looking for a new favorite or for those spending a romantic fall weekend in the city. The Food section's most revered writers, Julia Moskin, jeff Gordonier, Eric Asimov Pete Wells, Florence Fabricant and Eric Asimov all offered reviews on some Manhattan's trendiest and most beloved eateries. The big news is about the Union Square Cafe moving to its' new location at 19th street and Park Avenue South.David Rockwell, known as the "restaurant whisperer" who also won a Tony for the musical "She Loves Me" has to extract the DNA from the original eatery and transfuse it into the new one.The move had to take place. The original building was deteriorating. Faucets leaked, The wiring was first installed during the Truman administration, over sixty years ago.It wasn't cost efficient to invest in repairs. A new location had to be found. It turned out to be a light, airy space with a mezzanine along with two (!) bars. The menu will remain the same with delicious appetizers and different pastas. The fans will follow along with the curious who will want to eat at this famed eatery.
Other famed Manhattan restaurants received their due as well. Chumley's that Village staple, once a Prohibition speakeasy is also reviewed.It's known for their cocktails but also for their hamburgers. Chef Victoria Blamey, once the chef at such restaurants as Atera, Corton and Upland is now creating such flavorful dishes as a burger topped with bone marrow,a retuned version of her fried chicken along with a vanilla ice cream with parsnip puree. Florence Fabricant who reviewed it also reported that there will also be sixteen taps for beer, along with creative cocktails.She also reported on a slew of restaurants opening up around the Flatiron District and the Nomad neighborhood, One is Nur, run by Israeli celebrity chef, Meir Adoni and it will offer modern Middle Eastern food in a brasserie setting. Famed super chef, Wolfgang Puck is also opening a brand new restaurant, Cut, which offers ten different kinds of steak, The issue stretches to the West Coast with Pete Wells review of famed Santa Monica eatery Cassia,It features Vietnamese thanks to Bryant Ng.His lamb breast is legendary, thanks to his spicing it with cumin seeds and Szechuan peppercorns.There's also a salute to the country's colonial French era with the iles flottante and a dark chocolate tart with bananas.
Fall is coming and with it new restaurants and revamped menus. It's a time of good eating - on both coasts. Go try them, and their amazing dishes.
Today's Times Food section is a cornucopia of reviews, stretching from Manhattan to even California. This is a great guide for those looking for a new favorite or for those spending a romantic fall weekend in the city. The Food section's most revered writers, Julia Moskin, jeff Gordonier, Eric Asimov Pete Wells, Florence Fabricant and Eric Asimov all offered reviews on some Manhattan's trendiest and most beloved eateries. The big news is about the Union Square Cafe moving to its' new location at 19th street and Park Avenue South.David Rockwell, known as the "restaurant whisperer" who also won a Tony for the musical "She Loves Me" has to extract the DNA from the original eatery and transfuse it into the new one.The move had to take place. The original building was deteriorating. Faucets leaked, The wiring was first installed during the Truman administration, over sixty years ago.It wasn't cost efficient to invest in repairs. A new location had to be found. It turned out to be a light, airy space with a mezzanine along with two (!) bars. The menu will remain the same with delicious appetizers and different pastas. The fans will follow along with the curious who will want to eat at this famed eatery.
Other famed Manhattan restaurants received their due as well. Chumley's that Village staple, once a Prohibition speakeasy is also reviewed.It's known for their cocktails but also for their hamburgers. Chef Victoria Blamey, once the chef at such restaurants as Atera, Corton and Upland is now creating such flavorful dishes as a burger topped with bone marrow,a retuned version of her fried chicken along with a vanilla ice cream with parsnip puree. Florence Fabricant who reviewed it also reported that there will also be sixteen taps for beer, along with creative cocktails.She also reported on a slew of restaurants opening up around the Flatiron District and the Nomad neighborhood, One is Nur, run by Israeli celebrity chef, Meir Adoni and it will offer modern Middle Eastern food in a brasserie setting. Famed super chef, Wolfgang Puck is also opening a brand new restaurant, Cut, which offers ten different kinds of steak, The issue stretches to the West Coast with Pete Wells review of famed Santa Monica eatery Cassia,It features Vietnamese thanks to Bryant Ng.His lamb breast is legendary, thanks to his spicing it with cumin seeds and Szechuan peppercorns.There's also a salute to the country's colonial French era with the iles flottante and a dark chocolate tart with bananas.
Fall is coming and with it new restaurants and revamped menus. It's a time of good eating - on both coasts. Go try them, and their amazing dishes.
Tuesday, September 6, 2016
Hurricane Readiness
Like it or not September heralds in the hurricane season.It means power outages , frenzied trips to the grocery store and evacuating hearth and home.It also means feeding yourself and your family under the most dire of circumstances. Don't panic. Just be ready foodwise.
Blackouts are almost common as flooding and heavy winds during a storm outage. A closed fridge will stay cold for four hours while a freezer lasts up to two full days.Cook the perishables first. If you don't have the use of your oven or microwave, use the grill Surprisingly enough you can even grill meat loaf. Water can also be heated over coals but just be careful with this. Coffee can also be heated up on the grill along with milk (don't try this with baby formula. Try to find a microwave for this last). The hot water can also be used for washing too It does pay to have any kind of portable freezer just in case the electricity is knocked out. Put the meats , eggs ,egg based foods like mayo and dairy in it first. Fruit and vegetables are fine without the cold Even juice and sold can be drunk warm - as vile as that sounds. Cook the meats first.Make it fun. Spiralize hot dogs which is easy to do, thanks to a skewer and a knife, and wrap in bacon. Hamburgers can get spiced up with any dry spice. You can even use pizza sauce to create a pizza burger. The sauce can be cooked separately on another part of the grill .Use a small pan to do so. Get rid of any chicken. Again use spices to create a tasty dry rub.
What happens in case of an evacuation? Take your food along with your animal companion's foods. The ideal situation is staying with family or friends. There , you'll know you receive hot meals in a relaxed and welcoming atmosphere. Sometimes that's not always the case. If you have to stay at a motel or hotel, get one where the room has a mini fridge and see if you can bring in a hot plate . The alternative is eating out . Bring cereal, and rolls along with butter and margarine to store in your temporary digs. and the kids can have a cold breakfast and you can save money by eating in. Bring in cold cuts cheese. and fruit too, if the mini fridge can hold them. You can have lunch or dinner in too, Some motels have microwaves in their vending machine nook, You'll have to share but it's a small price to pay for a hot meal.It'll be great for heating up soups and sandwiches too . Don't be averse to taking care packages from relatives.It's comforting for the family to share a lasagna or casserole from grandma or a favorite aunt. Also have a cache of microwave plates and utensils from home. Bring a small bottle of dish soap too,because you can wash everything in the bathroom sink. Have water and food bowls too for your animal companions as well as their favorite snacks and treats.
Hurricane season doesn't have to be fear inducing to home chefs. Be practical and pragmatic.it'll make dealing with nature that much more easier.
Blackouts are almost common as flooding and heavy winds during a storm outage. A closed fridge will stay cold for four hours while a freezer lasts up to two full days.Cook the perishables first. If you don't have the use of your oven or microwave, use the grill Surprisingly enough you can even grill meat loaf. Water can also be heated over coals but just be careful with this. Coffee can also be heated up on the grill along with milk (don't try this with baby formula. Try to find a microwave for this last). The hot water can also be used for washing too It does pay to have any kind of portable freezer just in case the electricity is knocked out. Put the meats , eggs ,egg based foods like mayo and dairy in it first. Fruit and vegetables are fine without the cold Even juice and sold can be drunk warm - as vile as that sounds. Cook the meats first.Make it fun. Spiralize hot dogs which is easy to do, thanks to a skewer and a knife, and wrap in bacon. Hamburgers can get spiced up with any dry spice. You can even use pizza sauce to create a pizza burger. The sauce can be cooked separately on another part of the grill .Use a small pan to do so. Get rid of any chicken. Again use spices to create a tasty dry rub.
What happens in case of an evacuation? Take your food along with your animal companion's foods. The ideal situation is staying with family or friends. There , you'll know you receive hot meals in a relaxed and welcoming atmosphere. Sometimes that's not always the case. If you have to stay at a motel or hotel, get one where the room has a mini fridge and see if you can bring in a hot plate . The alternative is eating out . Bring cereal, and rolls along with butter and margarine to store in your temporary digs. and the kids can have a cold breakfast and you can save money by eating in. Bring in cold cuts cheese. and fruit too, if the mini fridge can hold them. You can have lunch or dinner in too, Some motels have microwaves in their vending machine nook, You'll have to share but it's a small price to pay for a hot meal.It'll be great for heating up soups and sandwiches too . Don't be averse to taking care packages from relatives.It's comforting for the family to share a lasagna or casserole from grandma or a favorite aunt. Also have a cache of microwave plates and utensils from home. Bring a small bottle of dish soap too,because you can wash everything in the bathroom sink. Have water and food bowls too for your animal companions as well as their favorite snacks and treats.
Hurricane season doesn't have to be fear inducing to home chefs. Be practical and pragmatic.it'll make dealing with nature that much more easier.
Monday, September 5, 2016
Labor Day All Year Round
Happy labor Day to all my American readers home and abroad. It is a day of relaxation from work and in some areas the first week of school. Just remember that the people who grow and pick your food labor hard all year long. Many don't have the benefits or perks you have. Some are living below the poverty line.
Remember too that your servers and restaurant chefs and cooks work doubly as hard , almost never taking breaks or vacations. They work ten - eleven hour days creating all sorts of dishes, serving all sorts of dishes . Give them generous tips and reviews.. They rely on them for a living.
It may be your Labor Day just for the day but it's food worker's every day of the year
Remember too that your servers and restaurant chefs and cooks work doubly as hard , almost never taking breaks or vacations. They work ten - eleven hour days creating all sorts of dishes, serving all sorts of dishes . Give them generous tips and reviews.. They rely on them for a living.
It may be your Labor Day just for the day but it's food worker's every day of the year
Saturday, September 3, 2016
Feast Season
One of the best things about September is the many festivals and feasts that occur. These are a foodie's dream with local and ethnic specialties on sale.They're a fun way to celebrate and to experience local specialties.
The month is harvest time in Italy and many southern Italian immigrants brought harvest fests with them. This is apparent in North Jersey where I am. For the last one hundred years St. Joseph's Church in nearby Lodi designates the Labor Day weekend to celebrate both the church and the St. Joseph Society,it is a multi block celebration. Parishioners donate time and food to create the same memorable dishes that their parents, grandparents and great grandparents made. There is homemade pizza and sausage and peppers. In past years there was zucchini au gratin, a tasty squash casserole ith a thick layer of Parmesan cheese. The festival also features zeppoli , the fried dough balls that are dredged in a thick coating of confectioner's sugar. This Neopolitan treat is a staple there as is both regular and iced cappuccino. There are also stands that sell fresh torrone, the almond studded nougat popular through out the Italian Republic along with dried and salted chickpeas call ceces (pronounced cheechees). The same stand has my favorite - fresh biscotti. There's nothing like them, double in size than the regular ones, perfect with a swipe of butter on it.
One of the biggest Italian feasts San Gennaro is also this month.It has been held annually since 1926 and is going into its' ninetieth year. It was started by immigrant families living on Mulberry Street. along with shop owners. Funds raised were given to needy families. The festival grew from a few days to eleven days.There's also one in the Italian section in the Bronx with much of the same food.It also spread to Las Vegas while Jimmy Kimmel and Adam Corolla brought it to Los Angeles in 2003 where it's been a staple since.Not only is there pizzas and sausage and peppers , There are also calzones, those ricotta cheese and filled little sacks of pizza dough that are dipped in pizza sauce. The San Gennaro festival was usually the first place that many tourists first tasted gelati and Italian ice. The festival is still known for its' flavorful lemon and orange ices as well as ice cream that has strong echoes of gelaterie in Rome. Not to be outdone, there are also German festivals too, mainly to celebrate Steuben Day, named after one of the architects of the American Revolution General Von Steuben. There are also celebrations that have hock and bratwurst as well as weissebier and jaegermeister.
September is the time for festivals and food. Celebrate with fun festival foods and traditions. It's a great way to honor saints and harvest times.
The month is harvest time in Italy and many southern Italian immigrants brought harvest fests with them. This is apparent in North Jersey where I am. For the last one hundred years St. Joseph's Church in nearby Lodi designates the Labor Day weekend to celebrate both the church and the St. Joseph Society,it is a multi block celebration. Parishioners donate time and food to create the same memorable dishes that their parents, grandparents and great grandparents made. There is homemade pizza and sausage and peppers. In past years there was zucchini au gratin, a tasty squash casserole ith a thick layer of Parmesan cheese. The festival also features zeppoli , the fried dough balls that are dredged in a thick coating of confectioner's sugar. This Neopolitan treat is a staple there as is both regular and iced cappuccino. There are also stands that sell fresh torrone, the almond studded nougat popular through out the Italian Republic along with dried and salted chickpeas call ceces (pronounced cheechees). The same stand has my favorite - fresh biscotti. There's nothing like them, double in size than the regular ones, perfect with a swipe of butter on it.
One of the biggest Italian feasts San Gennaro is also this month.It has been held annually since 1926 and is going into its' ninetieth year. It was started by immigrant families living on Mulberry Street. along with shop owners. Funds raised were given to needy families. The festival grew from a few days to eleven days.There's also one in the Italian section in the Bronx with much of the same food.It also spread to Las Vegas while Jimmy Kimmel and Adam Corolla brought it to Los Angeles in 2003 where it's been a staple since.Not only is there pizzas and sausage and peppers , There are also calzones, those ricotta cheese and filled little sacks of pizza dough that are dipped in pizza sauce. The San Gennaro festival was usually the first place that many tourists first tasted gelati and Italian ice. The festival is still known for its' flavorful lemon and orange ices as well as ice cream that has strong echoes of gelaterie in Rome. Not to be outdone, there are also German festivals too, mainly to celebrate Steuben Day, named after one of the architects of the American Revolution General Von Steuben. There are also celebrations that have hock and bratwurst as well as weissebier and jaegermeister.
September is the time for festivals and food. Celebrate with fun festival foods and traditions. It's a great way to honor saints and harvest times.
Friday, September 2, 2016
Sharing The Harvest
September is the time of harvests.It should also be a time of sharing those harvests with soup kitchens and food pantries. It's time to open the gardens for those who need the benefits of fresh fruits and vegetables.
Many home gardeners wind up with a bumper crop of various veggies this time of year. Tomatoes of all sorts and sizes abound .Instead of giving them to friends and relatives , try the pantries instead.There are many families who would appreciate them in salads, sauces or even as a snack. The same is true is true with any zucchini or squash. Again these can be turned into tasty nutritious savory dishes or baked into sweet breads.Some home gardeners get a bit too enthusiastic about various forms of lettuce. What to do with the extra?Of course, donate. Once in a while a home gardeners decides to grow corn. As we all know you can't just plant one stalk. A small plot of land may be used but the result is dozens of ears of corn that look like they came from an acre. These will be truly appreciated because not only are they good eaten roasted or boiled, served with butter, they can also be used in making rich chowders or healthy succotash. Herbs too can be donated. As anyone who grows basil will tell you, the plants have hundreds of leaves that will wither if not picked. Fresh basil is a luxury to many and can be a life saver in creating home made tomato sauces or revitalizing blah leftovers. You could also type up and copy a pesto recipe to be given out.
Other veggies are also coming into maturity right now. Home gardeners probably have an abundance of eggplants right now. These are so versatile,from being breaded to being an important ingredient in ratatouille. If you're growing wild garlic now, give the mature bulbs to your local pantry. Again garlic is so versatile.It can be used as a natural alternative to salt in flavoring meats and vegetables, a fact that should be stressed somehow at the pantries. Onions are always a fun veggie to grow but you can only eat so much bowls of onion soup and rings. Donate the extras. Onions can be saved to be used as flavorings in stocks and sauces.Many home gardens have a cucumber patch that is bursting with overage. These can be donated and made into bread and butter pickles for late season barbecues. Fruits are also coming into their on right now. Don't hesitate to bring apples and pears as well, along with recipes for tarts, baked apples and poached pears.Gardeners may also have extra melons at this time. Don't relegate them to the compost heap. They will be greatly appreciated as well, making a nice breakfast or dessert.Plums too, are in their last bloom and as everyone knows are in abundance. These, too, can be given to food pantries, making great after school snacks or desserts
Don't toss out any of your overage. There are food pantries that need your extra fruit and veggies. Share your harvest..It's the best part of being a gardener.
Go to Humbleseed.com to check where the food pantries are in your town and neighborhood.
Many home gardeners wind up with a bumper crop of various veggies this time of year. Tomatoes of all sorts and sizes abound .Instead of giving them to friends and relatives , try the pantries instead.There are many families who would appreciate them in salads, sauces or even as a snack. The same is true is true with any zucchini or squash. Again these can be turned into tasty nutritious savory dishes or baked into sweet breads.Some home gardeners get a bit too enthusiastic about various forms of lettuce. What to do with the extra?Of course, donate. Once in a while a home gardeners decides to grow corn. As we all know you can't just plant one stalk. A small plot of land may be used but the result is dozens of ears of corn that look like they came from an acre. These will be truly appreciated because not only are they good eaten roasted or boiled, served with butter, they can also be used in making rich chowders or healthy succotash. Herbs too can be donated. As anyone who grows basil will tell you, the plants have hundreds of leaves that will wither if not picked. Fresh basil is a luxury to many and can be a life saver in creating home made tomato sauces or revitalizing blah leftovers. You could also type up and copy a pesto recipe to be given out.
Other veggies are also coming into maturity right now. Home gardeners probably have an abundance of eggplants right now. These are so versatile,from being breaded to being an important ingredient in ratatouille. If you're growing wild garlic now, give the mature bulbs to your local pantry. Again garlic is so versatile.It can be used as a natural alternative to salt in flavoring meats and vegetables, a fact that should be stressed somehow at the pantries. Onions are always a fun veggie to grow but you can only eat so much bowls of onion soup and rings. Donate the extras. Onions can be saved to be used as flavorings in stocks and sauces.Many home gardens have a cucumber patch that is bursting with overage. These can be donated and made into bread and butter pickles for late season barbecues. Fruits are also coming into their on right now. Don't hesitate to bring apples and pears as well, along with recipes for tarts, baked apples and poached pears.Gardeners may also have extra melons at this time. Don't relegate them to the compost heap. They will be greatly appreciated as well, making a nice breakfast or dessert.Plums too, are in their last bloom and as everyone knows are in abundance. These, too, can be given to food pantries, making great after school snacks or desserts
Don't toss out any of your overage. There are food pantries that need your extra fruit and veggies. Share your harvest..It's the best part of being a gardener.
Go to Humbleseed.com to check where the food pantries are in your town and neighborhood.
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