I never ate chard before I moved to the middle of nowhere, France.
Rainbow chard became popular in the US back when I was sitll flying back and forth frequently.
I bought some seeds and the rest, as they say, is history.
Rainbow chard is different than the chard that I see in the markets, It has thin stems (mostly) … Continue reading.....
No one (that I know of) has said that a crumble has to be sweet. Well, maybe Google…..
The difference between a crumble and a crisp, according to Google, is that a crisp normally contains oats and a crumble doesn’t.
It also says that both are a fruit dessert but I dare to be different.
Why can’t they be a … Continue reading.....
The chard has been doing well this year.
We’ve been alternating between summer squash and chard for the last 2 months or so, ever since I pulled the last of the lettuce.
Normally, I have green beans in that rotation….
After the initial bunny attack I had them growing quite well.
Then we had the hot weather and they seemed … Continue reading.....
The freezer is full but the summer squash don’t care.
It’s been hot again and that is supposed to slow them down.
That’s not happening.
I’m tempted to ‘forget’ to water them, except they are now so intertwined with the winter squash I can’t water one without the other.
I can, of course, just pull one or two of them … Continue reading.....
I don’t feel much like cooking when the temperatures climb above 38C (100F).
Actually, I don’t feel much like eating, but one must carry on…..
With the meat and potatoes handled by mon mari, outside on the barbecue, I can usually manage to do a quick stir-fry of something from the garden.
And there is almost always summer squash … Continue reading.....
I love baked spiralized potatoes or butternut squash.
I’ve had some fun with spiralized carrots and the sweet potatoes are great.
‘Zoodles’ have always been a little more challenging for me.
The other vegetables tend to get crispy whereas the zucchini has to be watched closely so it doesn’t get watery. It can go from perfectly al dente to watery … Continue reading.....
After two months of having fresh, sliced tomatoes for lunch and dinner (and, sometimes, breakfast) we are turning to other options.
Like baking them.
You could, of course, fill them with crisp bacon or tuna or ham or any number of things.
I decided simple is best, and just added some herbes de Provence, a few breadcrumbs to soak up … Continue reading.....
One of my favorite things about fall is that it’s finally cool enough in the evenings to turn the oven on.
I can make gratins…. and all sorts of other things that it’s too hot to do in the summer heat.
Plus, as the garden season starts to taper off I am more willing to combine vegetables and use them … Continue reading.....