The summer sometimes is the hardest season on kitchens. The fridge is stuffed with all sorts of produce. The freezer is packed with every ice and ice cream treat. Ants are crawling all over as is the occasional cockroach Treat it right with proper disposal and cleaning. It'll make for easy cooking and easy living.
We all know the importance of baking soda Most of us have it year round however it pays to double and even triple (depending on your kitchen's size) the amount. Remember to replace it every three months If you're worried about the powder spilling then go to The Container Store and get their Baking Soda Stay Fresh Container at only $4.99. It can also work in the freezer too. The fridge should also be cleaned after every spatter and splatter., especially if it involves those raw meat juices.After all it will be barbecue season for the next three to four months, so this will be quite common. Wash the interior of your fridge with a clean sponge and warm soapy water (I like using Dawn dish cleanser for this). Have a clean dry towel to also dry everything off.. Remember to clean the racks and handles. Keep the freezer relatively empty too. Get rid of last year's dried herbs ad ice cream or last season' s leftovers.Also clean counter tops and cutting boards too. Salmonella thrives in hot weather and this comes from the usual suspects : eggs barbecue meats and fish but also all that fresh fruit and veggies you 're getting from the farm and garden..
For the rest of the kitchen , clean up after you spill anything sticky and sweet. Any syrupy drip is an ant magnet. They go after proteins too, so any meat that's left out is a target too.Deter them by using all natural remedies such as lemon juice, vinegar and even powdered chalk. Peppermint leaves or oil of peppermint works too. As for those other kitchen pests, roaches, the best way is by keeping a very clean kitchen. However this can be impossible if you live in an apartment or condo complex. One of the best deterrents is surprisingly Listerine or any mouth wash;Mix equal parts it with water and a few drops of dishwashing liquid and spray in corners and where floors and walls meet. Of course take advantage of the hot weather to clean your oven. This is the time when it's used the least. You can use those chemical laden cleaners or an all natural cleanser made from baking soda, water and salt. Do it on a rainy day instead of sacrificing a beach day.. Remember to also clean burners to get rid of that burnt coffee or soup smell. Ants will even go for the burnt sweet stuff so keep the oven top scrupulously clean too.
A summer kitchen should be a clean kitchen. It should be free of smells , pests and any other warm weather problems. Keep it fresh during the hot sticky months ahead.
Monday, June 8, 2015
Saturday, June 6, 2015
The Surprise of Surprise Cakes
Cake is a treat in itself, however when it's a surprise cake, it turns into a celebration. There's nothing more exciting than slicing into a layered beauty and discovering a picture . They are a sweet, yummy way of celebrating everything, from the impending birth of a child to a birthday to a special event. Surprisingly even home bakers can create this fun dessert.
One of the first surprise cakes was the king cake form New Orleans where a porcelain baby or ring was hidden inside. It originally came from France but is also still made in other Catholic countries like Spain and Belgium and is served during Epiphany. Our modern day surprise cakes are made a little differently with a picture being baked into the dough instead of a trinket. The outside is very sparsely decorated as to not take away from the cake itself .Surprise cakes are big at baby showers with the moms to be finding out about their babies upon slicing into their shower cakes. However the cakes can also be made for fun holiday parties like Easter, Halloween , Christmas and even the Fourth of July. Easter surprise cakes open up to reveal brightly colored eggs, chicks or bunnies. Halloween has everything from spiders to ghosts to pumpkins while Christmas has snowmen and Christmas trees bursting fourth from loaves.and traditional layers. Now is the time to think of a flag Day or Fourth of July surprise cake with a flag or red white and blue cake under demure white icing. Birthday cakes also can have surprises , such as having the birthday boy or girl's age baked into the cake Pinterest has some interesting ideas as well as recipes you can follow.
Of course bakeries, especially the boutique ones, can create amazing variations of this. Home bakers can also try as well. Keep in mind that there are several different ways to make surprise cakes. There is the deconstruction method - that is taking the cake apart and putting it back together either with cake mixture, filling or icing. Another way is baked cake in batter. This is simply taking a cake that is already baked and then baking again. Often the cake you're baking a second time is usually in designs and shapes. Batter manipulation is the third method. This is taking batter and creating a design in the baking pan.There is also deconstruction where the inside is taken out and candy and treats are inserted.If you're a neophyte home baker you may want to start with something simple such as a cake with ombre layers. This can be fun, especially done in shades of pink or blue for a little girl or boy's birthday party. Many recipes require baking two cakes and then double baking. I'd recommend having help for this , however it can be done alone. Many surprise cake bakers swear by Betty Crocker brand cake mix because the batter produces the least amount of bubbles. You want an all over even crumb. Icing can be homemade buttercream or store bought. and keep the outer decorations to a minimum as to not detract from the cake's interior.
Surprise cakes are a great way of celebrating any event or holiday. Try your hand at them to create a sweet and exciting treat for family and friends.They'll be enjoyed on so many levels from visual to taste.
One of the first surprise cakes was the king cake form New Orleans where a porcelain baby or ring was hidden inside. It originally came from France but is also still made in other Catholic countries like Spain and Belgium and is served during Epiphany. Our modern day surprise cakes are made a little differently with a picture being baked into the dough instead of a trinket. The outside is very sparsely decorated as to not take away from the cake itself .Surprise cakes are big at baby showers with the moms to be finding out about their babies upon slicing into their shower cakes. However the cakes can also be made for fun holiday parties like Easter, Halloween , Christmas and even the Fourth of July. Easter surprise cakes open up to reveal brightly colored eggs, chicks or bunnies. Halloween has everything from spiders to ghosts to pumpkins while Christmas has snowmen and Christmas trees bursting fourth from loaves.and traditional layers. Now is the time to think of a flag Day or Fourth of July surprise cake with a flag or red white and blue cake under demure white icing. Birthday cakes also can have surprises , such as having the birthday boy or girl's age baked into the cake Pinterest has some interesting ideas as well as recipes you can follow.
Of course bakeries, especially the boutique ones, can create amazing variations of this. Home bakers can also try as well. Keep in mind that there are several different ways to make surprise cakes. There is the deconstruction method - that is taking the cake apart and putting it back together either with cake mixture, filling or icing. Another way is baked cake in batter. This is simply taking a cake that is already baked and then baking again. Often the cake you're baking a second time is usually in designs and shapes. Batter manipulation is the third method. This is taking batter and creating a design in the baking pan.There is also deconstruction where the inside is taken out and candy and treats are inserted.If you're a neophyte home baker you may want to start with something simple such as a cake with ombre layers. This can be fun, especially done in shades of pink or blue for a little girl or boy's birthday party. Many recipes require baking two cakes and then double baking. I'd recommend having help for this , however it can be done alone. Many surprise cake bakers swear by Betty Crocker brand cake mix because the batter produces the least amount of bubbles. You want an all over even crumb. Icing can be homemade buttercream or store bought. and keep the outer decorations to a minimum as to not detract from the cake's interior.
Surprise cakes are a great way of celebrating any event or holiday. Try your hand at them to create a sweet and exciting treat for family and friends.They'll be enjoyed on so many levels from visual to taste.
Friday, June 5, 2015
Friday Night Mash Ups
Friday means the end of the busy work week. Some celebrate by going out with friends and co workers, others order in pizza or Chinese. However there are the stalwart home chefs who still want to cook. Yet what's there to make? A week of leftovers can provide chefs with some interesting new creations.The best part is that they're easy to make , even better it's a home cooked meal, enjoyed with family.
If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.
A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor. serve it with crusty French or Italian bread for dipping.
It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!
If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.
A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor. serve it with crusty French or Italian bread for dipping.
It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!
Thursday, June 4, 2015
Soft Shell Crab With Savory Butter
Late spring and summer bring about several treats that only happen once a year. This is the case with the soft shelled crab. Right now it's the perfect time to eat them in a variety of ways.The best part is the entire creature is edible, There's no fiddling with shell parts or crackers.Just cook and eat.Try them any way but the most delicious is with garlic butter.
David Tanis wrote about them as well as giving recipes in his A City Kitchen column in yesterday's New York Times Food section. Eastern blue crabs shed their shells during the warmer months , which makes them perfect for cooking and eating. Early fishermen must have discovered this and since then they have been fished. Thanks to this , the crabs can be prepared a variety of ways. They can be battered and deep fried.Crabs, like any seafood. can be just fried as is and served with a wedge of lemon. Some affectionados like them served on a bun. Mr Tanis recommends his favorite method, grilled over hot coals for a smoky aroma and no spattering. His other preferred method is panfrying in olive oil and crushed chili peppers too. and then topping a plate of spaghetti as well,For those buying them for the first time, remember that the crabs should have no discernable odor whatsoever. You should buy them live , like lobsters and also they should be thoroughly examined. Don't worry about being pinched/ At this stage,the molting stage, their pincers are not dangerous or harmful.
Soft shell crabs are sometimes good just steamed , served with a flavored or savory butter.This is where Melissa Clark's A Good Appetite column , also from yesterday's Food section, comes in handy. She whips up a green garlic butter, also using a Spring harvest of slender white tipped stalks of new garlic.It is not as strong as the older garlic cloves.It also has a fresh herbal whiff too.Ms. Clark adds a pinch of salt along with some Parmesan cheese along with the added zing of red chili pepper flakes and fresh ground black pepper. Mix these and roll into a log. It can be added to grilled meat or fish to saute them, or added to veggies. I would definitely use it as a dip for the crabs or a variation of both Mr Tanis and Ms Clark's recipes.The last is for green garlic butter on sliced baguette toast. I would slather the butter on the bread and then add the steamed seafood.This could also be a good recipe for lobster meat too.
This is soft shell crab season. Pan fry them or bread them, grill or just steam for a savory treat. Enjoy them with a squeeze of lemon or a savory butter for a yummy meal.
David Tanis wrote about them as well as giving recipes in his A City Kitchen column in yesterday's New York Times Food section. Eastern blue crabs shed their shells during the warmer months , which makes them perfect for cooking and eating. Early fishermen must have discovered this and since then they have been fished. Thanks to this , the crabs can be prepared a variety of ways. They can be battered and deep fried.Crabs, like any seafood. can be just fried as is and served with a wedge of lemon. Some affectionados like them served on a bun. Mr Tanis recommends his favorite method, grilled over hot coals for a smoky aroma and no spattering. His other preferred method is panfrying in olive oil and crushed chili peppers too. and then topping a plate of spaghetti as well,For those buying them for the first time, remember that the crabs should have no discernable odor whatsoever. You should buy them live , like lobsters and also they should be thoroughly examined. Don't worry about being pinched/ At this stage,the molting stage, their pincers are not dangerous or harmful.
Soft shell crabs are sometimes good just steamed , served with a flavored or savory butter.This is where Melissa Clark's A Good Appetite column , also from yesterday's Food section, comes in handy. She whips up a green garlic butter, also using a Spring harvest of slender white tipped stalks of new garlic.It is not as strong as the older garlic cloves.It also has a fresh herbal whiff too.Ms. Clark adds a pinch of salt along with some Parmesan cheese along with the added zing of red chili pepper flakes and fresh ground black pepper. Mix these and roll into a log. It can be added to grilled meat or fish to saute them, or added to veggies. I would definitely use it as a dip for the crabs or a variation of both Mr Tanis and Ms Clark's recipes.The last is for green garlic butter on sliced baguette toast. I would slather the butter on the bread and then add the steamed seafood.This could also be a good recipe for lobster meat too.
This is soft shell crab season. Pan fry them or bread them, grill or just steam for a savory treat. Enjoy them with a squeeze of lemon or a savory butter for a yummy meal.
Wednesday, June 3, 2015
Maangchi - You Tube's Top Chef
You Tube has given the world some amazing phenomenon since its' inception. There was Justin Beiber and those make up and hair whizzes . Cooking, though has a few, but none as famous as Maangchi aka Emily Kim. This Korean born home chef has turned her love of cooking into interesting tutorials for Korean cuisine lovers and other home chefs Best of all, she's written a cookbook with her recipes that fans can copy and enjoy.
Chef Kim was interviewed in today's New York Times Food section by weekly contributor , Julia Moskin. Surprisingly she didn't start off with cooking but rather gaming. Maangchi was actually the name of her avatar when she played City of Heroes. Her children urged her to another Internet activity, cooking videos. It was needed. According to Ms Kim, most Korean food videos were riddled with mistakes. someone had to amend that and she did, She has 619,000 YouTube followers , more than master chefs Ina Garten, Alton Brown and Martha Stewart.It lead to her newest cookbook "Maangchi' s Real Korean Cooking" (Rux Martin/Houghton Mifflin Publishng). fans not only tune into to watch her prepare classics such as the tasty beef bolgoki and Korean fried chicken but to check out her lavish make up, tiaras, and leatherette shorts, Sometimes she'll sport fascinators , those funny hats worn at William and Kate's wedding but also rubber gloves tricked out with bling.. All her videos show her dashing around in four inch platforms. a feat for anyone, let alone a busy cook,
Ms/ Kim was raised in Yeosu, a port city on the southernmost tip of the Korean peninsula. She came to the States in 1992 when her husband took a teaching job in Columbia Missouri This put her smack in the middle of the American Midwest where Asian food was mostly Chinese and catered to mid American tastes. She cooked for the Korean families that she counselled, giving them a much mossed taste of home.. Fast forward to her life now in Manhattan to anew husband and a new career. Her videos and I have watched a few) are interesting and come with cute and informative graphics. Anyone can follow them , even the most novice of home chefs. There are videos on the ancient art of fermenting used in making kim chee along with making gochujang or chile paste and doenjang soybean paste.. This last requires salt and hay along with an electric blanket and a year to ferment. Easier recipes include the flavorful beef dish, the afore mentioned bolgoki, a chopped beef dish that features pears, sesame seeds and garlic cloves. There is also ssamjang the spicy Korean barbecue sauce, a marriage of the fiery , savory and sweet. This is perfect for any American dish from ribs to wings.
There are a million You Tube stars but none shine as brightly as Maangcha or Emily Kim. Her easy to follow cooking demos are fun and informative. Her cookbook is going to shine just as brightly too.
Chef Kim was interviewed in today's New York Times Food section by weekly contributor , Julia Moskin. Surprisingly she didn't start off with cooking but rather gaming. Maangchi was actually the name of her avatar when she played City of Heroes. Her children urged her to another Internet activity, cooking videos. It was needed. According to Ms Kim, most Korean food videos were riddled with mistakes. someone had to amend that and she did, She has 619,000 YouTube followers , more than master chefs Ina Garten, Alton Brown and Martha Stewart.It lead to her newest cookbook "Maangchi' s Real Korean Cooking" (Rux Martin/Houghton Mifflin Publishng). fans not only tune into to watch her prepare classics such as the tasty beef bolgoki and Korean fried chicken but to check out her lavish make up, tiaras, and leatherette shorts, Sometimes she'll sport fascinators , those funny hats worn at William and Kate's wedding but also rubber gloves tricked out with bling.. All her videos show her dashing around in four inch platforms. a feat for anyone, let alone a busy cook,
Ms/ Kim was raised in Yeosu, a port city on the southernmost tip of the Korean peninsula. She came to the States in 1992 when her husband took a teaching job in Columbia Missouri This put her smack in the middle of the American Midwest where Asian food was mostly Chinese and catered to mid American tastes. She cooked for the Korean families that she counselled, giving them a much mossed taste of home.. Fast forward to her life now in Manhattan to anew husband and a new career. Her videos and I have watched a few) are interesting and come with cute and informative graphics. Anyone can follow them , even the most novice of home chefs. There are videos on the ancient art of fermenting used in making kim chee along with making gochujang or chile paste and doenjang soybean paste.. This last requires salt and hay along with an electric blanket and a year to ferment. Easier recipes include the flavorful beef dish, the afore mentioned bolgoki, a chopped beef dish that features pears, sesame seeds and garlic cloves. There is also ssamjang the spicy Korean barbecue sauce, a marriage of the fiery , savory and sweet. This is perfect for any American dish from ribs to wings.
There are a million You Tube stars but none shine as brightly as Maangcha or Emily Kim. Her easy to follow cooking demos are fun and informative. Her cookbook is going to shine just as brightly too.
Tuesday, June 2, 2015
King of Pop Popcorn The Perfect Dad/Grad Gift
June is the month for celebrating. Dad has his day , so do grammar school and high school graduates A fun gift alng with party snack is popcorn. King of Pop knows this and has come out with some yummy flavors and fantastic gifts sure to please both . It also is a great snack for those outdoor movie nights by the fire pit..
King of Pop Popcorn is a three year old family run business coming out of New Hampshire. The company has every flavor under the sun and then some. Of course they have the traditional butter,caramel and kettle but they verr off in both savory and sweet paths. One of my favorites is the dill pickle. ,Yes it sounds strange - pickles and popcorn but the dill with a hint of vinegar is actually pretty flavorful.It's herby and tart,perfect with a summery drink like gin and tonic or mojitos. Their cheddars are yummy. The cheesy cheddar is like eating chunks od the cheese while the bacon cheddar is a tasty blend of everyone's two favorite flavors. For spice try the Cajun and the BBQ ones. There is also the honey mustard, perfect to serve with pretzels. King of Pop also has a range of sweet, from the traditional caramel to the sinful chocolate chip mint and the ever festive birthday cake. This last is dotted with fun sprinkles and tastes like a bite size cake.For a fun movie night order the confetti. This is a fruity mix of cherry, grape and raspberry and come in cute colors. Wanting a snickerdoodle but hate tobake then try their cinnamon and brown sugar popcorn.
What is great about King of Pop is their variety of gift options. They have a lot of dad-centric gifts that are perfect for snacking in the man cave. Any father would love the Father's Day Gift Tower that not only has the tangy buffalo along with the salt and vinegar corn but also hard candy , chocolate wafers and gummy citrus slices but also pretzels and snack mix. This makes for some fine snacking when watching all those sporting events.The tower is sweetly wrapped in paper that looks like a tie too. Another must get for dad is the Father's Day Junk Food, literally buckets of sea salt and cracked pepper corn , tempered by the sweetness of the cinnamon corn. Chips Ahoy and Mike and Ike are added in along with salted peanuts and strawberry Twizzlers. You could also just buy your pops a big bucket of Pub Picks,bacon cheddar, honey mustard and buffalo. Chi town dads would appreciate
the Chicago classic mix of cheese and caramel corn, meant to be eaten together.Grads would love the signature samplers that feature a picnic themed (think watermelon, buttered and sundried tomato) and the chocolate lovers.A tin is always fun too, especially for those grammar school grads planning parties and sleepovers.
The gift giving dilemma is solved. Get dad or the grad in your life a tower or bucket of King of Pop Popcorn. It's an unusual and tasty gift, perfect for celebrating
King of Pop Popcorn is a three year old family run business coming out of New Hampshire. The company has every flavor under the sun and then some. Of course they have the traditional butter,caramel and kettle but they verr off in both savory and sweet paths. One of my favorites is the dill pickle. ,Yes it sounds strange - pickles and popcorn but the dill with a hint of vinegar is actually pretty flavorful.It's herby and tart,perfect with a summery drink like gin and tonic or mojitos. Their cheddars are yummy. The cheesy cheddar is like eating chunks od the cheese while the bacon cheddar is a tasty blend of everyone's two favorite flavors. For spice try the Cajun and the BBQ ones. There is also the honey mustard, perfect to serve with pretzels. King of Pop also has a range of sweet, from the traditional caramel to the sinful chocolate chip mint and the ever festive birthday cake. This last is dotted with fun sprinkles and tastes like a bite size cake.For a fun movie night order the confetti. This is a fruity mix of cherry, grape and raspberry and come in cute colors. Wanting a snickerdoodle but hate tobake then try their cinnamon and brown sugar popcorn.
What is great about King of Pop is their variety of gift options. They have a lot of dad-centric gifts that are perfect for snacking in the man cave. Any father would love the Father's Day Gift Tower that not only has the tangy buffalo along with the salt and vinegar corn but also hard candy , chocolate wafers and gummy citrus slices but also pretzels and snack mix. This makes for some fine snacking when watching all those sporting events.The tower is sweetly wrapped in paper that looks like a tie too. Another must get for dad is the Father's Day Junk Food, literally buckets of sea salt and cracked pepper corn , tempered by the sweetness of the cinnamon corn. Chips Ahoy and Mike and Ike are added in along with salted peanuts and strawberry Twizzlers. You could also just buy your pops a big bucket of Pub Picks,bacon cheddar, honey mustard and buffalo. Chi town dads would appreciate
the Chicago classic mix of cheese and caramel corn, meant to be eaten together.Grads would love the signature samplers that feature a picnic themed (think watermelon, buttered and sundried tomato) and the chocolate lovers.A tin is always fun too, especially for those grammar school grads planning parties and sleepovers.
The gift giving dilemma is solved. Get dad or the grad in your life a tower or bucket of King of Pop Popcorn. It's an unusual and tasty gift, perfect for celebrating
Monday, June 1, 2015
Welcome The June Harvests
June is here and with it comes the first of the summer harvests. t's an exciting time for foodies and home chefs.. New and healthy dishes can be made. Main meals and desserts can have a nice fresh from the garden taste to them.
If you're in the Garden State, New Jersey, like I am , then then you should be on tenterhooks.This is the month when first harvests of blueberries and cherries will be ripening. They'll be perfect for pies, crisps and parfait as well as just eaten fresh for a healthy dessert or snack.Cucumbers come later in the month, think of all those refreshing salad made with them, mixed with sour cream and fresh picked dill. Jersey farms also yield up beets broccoli and cabbage too. Nothing beats a yummy beet salad with just the boiled ones dressed in a simple vinaigrette. With the cabbage, think slaws that will go perfectly with all that barbecue fare. Broccoli means salads and sides - and the added benefit of an extra green in the diet. Our neighbors New York and Pennsylvania have similar harvests with Pennsylvania has the extra bonus of early onion, squash and snap bean harvests. Take a trip out to Pennsylvania farm country for a weekend and come back with a car or van loaded with good stuff. Head to Varick New York annual cherry festival in the Cayuga Lake- Finger Lakes district.
For those Marylanders,crabs aren't the only good food on their June menu. The state is bursting with all sorts of produce thanks to them ripening right now.They already have Spring's best with their asparagus, spinach and strawberries.There are also green peas,snap beans and that perfect dessert ingredient, red and black raspberries.Lettuce and summer squash are also blooming righ now.Nearby Delaware has all these harvests too plus tomatoes and potatoes . Whether you're there for a weekend or for a week,take advantage of the farmer's markets there.Midwesterners will enjoy similar harvests,If you;'re in Illinois get the pie crusts and Ice cream ready because it's rhubarb season there now. neighboring states, Indiana and Wisconsin also have similar harvests with Wisconsin bursting with peaches. Imagine them with the fresh cream from America's Dairy State.Washington State gives us luscious cherries and currents along with the unusual hybrid tayberry. This is a cross between a blackberry and a raspberry and can be used in sorts of dishes form salads to pies.It's also zucchini season there as well so think about zucchini Parmesan or sautéed with garlic.
June is the start of the summer harvest season. Jump right in and take advantage of the amazing bounty nationwide. Add fresh veggies and fruits to meals and desserts for a refreshing, just picked flavor.
If you're in the Garden State, New Jersey, like I am , then then you should be on tenterhooks.This is the month when first harvests of blueberries and cherries will be ripening. They'll be perfect for pies, crisps and parfait as well as just eaten fresh for a healthy dessert or snack.Cucumbers come later in the month, think of all those refreshing salad made with them, mixed with sour cream and fresh picked dill. Jersey farms also yield up beets broccoli and cabbage too. Nothing beats a yummy beet salad with just the boiled ones dressed in a simple vinaigrette. With the cabbage, think slaws that will go perfectly with all that barbecue fare. Broccoli means salads and sides - and the added benefit of an extra green in the diet. Our neighbors New York and Pennsylvania have similar harvests with Pennsylvania has the extra bonus of early onion, squash and snap bean harvests. Take a trip out to Pennsylvania farm country for a weekend and come back with a car or van loaded with good stuff. Head to Varick New York annual cherry festival in the Cayuga Lake- Finger Lakes district.
For those Marylanders,crabs aren't the only good food on their June menu. The state is bursting with all sorts of produce thanks to them ripening right now.They already have Spring's best with their asparagus, spinach and strawberries.There are also green peas,snap beans and that perfect dessert ingredient, red and black raspberries.Lettuce and summer squash are also blooming righ now.Nearby Delaware has all these harvests too plus tomatoes and potatoes . Whether you're there for a weekend or for a week,take advantage of the farmer's markets there.Midwesterners will enjoy similar harvests,If you;'re in Illinois get the pie crusts and Ice cream ready because it's rhubarb season there now. neighboring states, Indiana and Wisconsin also have similar harvests with Wisconsin bursting with peaches. Imagine them with the fresh cream from America's Dairy State.Washington State gives us luscious cherries and currents along with the unusual hybrid tayberry. This is a cross between a blackberry and a raspberry and can be used in sorts of dishes form salads to pies.It's also zucchini season there as well so think about zucchini Parmesan or sautéed with garlic.
June is the start of the summer harvest season. Jump right in and take advantage of the amazing bounty nationwide. Add fresh veggies and fruits to meals and desserts for a refreshing, just picked flavor.
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