Comments on: Farmer’s Market Lunch: Stuffed Tomatoes

By: Christine

Christine — Mon, 27 Aug 2012 00:11:03 +0000

If you want fresh tomatoes from your garden and have a place in your house that stays between 55 and 45 degrees you can store your own home grown tomatoes this is how: just before the first frost or as soon as they get the first nip pull up the plant(s) roots and all and hang them upside down in the cool place mentioned above pick them off sa they ripen and enjoy or you can also store by putting in a single layer (in beer boxes flats) check weekly or more often and/or put folded newspaper between take out any that are going bad I have made fresh salsa from mine in Febuary and March that tastes as good as it did in the summer

By: Barbara

Barbara — Sun, 26 Aug 2012 13:48:31 +0000

Kalyn and I started in food blogging at about the same time, so we go way back.

Have fun with your cooking–and especially enjoy your ingredients. The ones you are getting are among the freshest, tastiest and most nutritious ones you can imagine.

By: Terry

Terry — Sat, 25 Aug 2012 12:12:59 +0000

I googled “spelt berry stuffing”, and to my surprise, one of the first results had a reference to Shagbark Seed & Mill’s spelt berries! I joined a CSA this year and Shagbark is one of our suppliers – along with Snowville Creamery & I imagine several other local producers you know. It’s heartwarming to know I can reference your recipes, which not only look yummy, but incorporate the same local ingredients I have at home. I’m going to try this with some green peppers that came in my bag this week. I see you also have a link to Kalyn’s Kitchen, which has been a great resource for recipes as well. You gotta love the internet!