#country gourmet
Tomato season is finally upon us. You have no idea how giddy this makes me. Yesterday I pulled off two Sungold cherries, two Jaune Flamme saladettes and who knows what the other red variety was. I’ve lost track. And my peppers are not far behind. It’s time to start thinking about salsa!
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Growing Burr Gherkins
You can grow your own gherkin pickles and more with this pest-proof mini cuke/squash from Africa. Try growing burr gherkins to make delicious pickles and a spicy Brazillian stir-fry.
By William Woys Weaver
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All About Eggs: Stir-Fried Sprouts, Spinach and Mushroom Omelette
It’s an old favorite, spinach and mushroom omelettes, and rightfully so. Those two ingredients just go well together. Now stir-fry them with bean sprouts and you’ll really have something special!
By Diane M. Lindamood
Photo by the American Egg Board
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Homemade Onion Powder
Make your homegrown onions last even longer and avoid processed, store-bought alternatives by following this homemade onion powder recipe.
By Linda Deming
Photo by Fotolia/Deyan Georgiev
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It seems almost impossible to find a true sourdough oatmeal bread recipe. I spent hours searching on the internet, in the library, and poring over the not insubstantial number of bread books on my home shelf, all with no success. Apparently oatmeal bread recipes are either written for straight dough (those that use dried yeast) or a combination of both sourdough starter and dried yeast. So, out of frustration I created my own recipe for oatmeal bread leavened only with a tangy sourdoughs starter. Luckily it was a great success! [Get the recipe!]
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All You Need to Know to Eat Good, Grass-Fed Meat
Learn how to choose and use inexpensive cuts of grass-fed beef, free-range chicken and pastured pork for better nutrition and out-of-this-world flavor.
By Deborah Krasner
Photo by MARCUS NILSSON
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Long Noodles Recipe With Salted Black Beans and Bok Choy
This mouthwatering Long Noodles Recipe with Salted Black Beans and Bok Choy Recipe will surely change the minds of vegan-food skeptics everywhere.
By Kim O’Donnel
Photo Courtesy Da Capo Press
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