Blessed are the Cheesemakers: Integration Acres Tomatoes Au Gratin

August and September are the Months of the tomato here where I live. It’s when the tomato-glut occurs when every seller at the Athens Farmer’s Market and every roadside stand and the Chesterhill Produce auction is pushing tomatoes of every type, size, color and flavor. They are everywhere. It’s when I can tomatoes and make […]

Farmer’s Market Lunch: Stuffed Tomatoes

If you patronize your local farmer’s market, you may be surprised at the huge number of different types, sizes, colors and shapes of tomatoes available out there. Tiny round red, green, yellow or orange cherry tomatoes, pear (usually yellow but sometimes red) tomatoes, long finger-like red cherry tomatoes, giant beefsteaks in myriad colors and bi-colors, […]

Let’s Get Cultured: Making Yogurt

Long time readers probably know that I love to cook with yogurt, and that it appears in a great many of my recipes. I use it in mashed potatoes, curries, baked goods, pancakes, sauces, cheese dishes and lots of cold salads and raitas. It is, in fact a staple in my kitchen, so right before […]

I Hope You Like Jammin’ Too

‘Cause I been doin’ a lotta jammin,’ and I wanna jam it wid you. Last year, I only made strawberry jam, and I THOUGHT I made enough for last at least part way through the winter, with something like 12 half pints, but I was so wrong. WRONG because Zak liked it so much that […]

Sichuan String Beans with Bacon

I’ve already posted two different version of Sichuan string beans–both of them dry fried. There’s the more traditional one with pork and a vegetarian variation. There’s a reason I’ve done two different versions of the recipe–it’s one of my favorite Chinese dishes ever. I’m in good company–it was also Zak’s Grandma Doris’ favorite Chinese dish. […]

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