Tomato Anxiety

Time to get a food mill?

Time to get a food mill?

The tomatoes are  suddenly turning red—-fast!  That  eager anticipation for the perfect, mouthwatering , juicy tomato is long gone.  Now they are piling  up on the counters and the thought of another tomato sandwich is….well,  you know.  It may Continue reading

Fresh, Chunky Tomato Salsa. (no cooking allowed!)

Chunky Fresh Salsa

Chunky Fresh Salsa

Tomatoes never taste better than they do right now.   Corn too!   Peppers, cucumbers!!   Salsa is not just that mushy stuff you see jarred up in the grocery store with the corn chips.   Salsa goes to a whole new level when made with fresh ingredients.   Continue reading

Garden Update, Fresh Tomato Sauce recipe

Fermenting cucumbers, sprouting spelt grains, kefir, zucchini, tomatoes

Fermenting cucumbers, sprouting spelt grains, kefir, zucchini, tomatoes

September is here!   Beans and cucumbers are slowing down, as are the blackberries.  Sadly, most of my summer squash, including the spaghetti squash were struck once again by my nemesis, the squash borer.  My harvest has been sparse there.  On a happier note, even though they are really late, tomatoes Continue reading

Williamsburg Farmers Market


Williamsburg  Farmers Market

Williamsburg Farmers Market

I had such a fun morning today! I went to the Williamsburg Farmers Market. It’s right in the middle of Historic Williamsburg, in Merchant Square. There is live music, happy people, delicious food, gorgeous flowers and I was able to bring my little dog Flora along!

It is a wonderful Farmers Market, they have so many different things, all locally grown, made or harvested. Continue reading

Vanilla Cake with Chocolate, Cream Cheese Frosting …Recipe

Vanilla cake with chocolate, cream cheese frosting

Vanilla cake with chocolate, cream cheese frosting

It is my youngest daughter’s birthday!   In 2 weeks she’ll be leaving for her first year of college.  This has been a crazy summer.  My second daughter just got married a month ago.   I’m happy my baby didn’t choose coconut cake for her birthday, I made plenty of those for the wedding and shower.  She wanted red velvet but when I offered to make it without the food coloring, she changed her mind .   I made this for her instead and she loved it.  Sometimes  cakes made from scratch can be so heavy and dense, this isn’t  at all.  It’s moist and still has a nice crumb to it.  I think the key to that is the buttermilk and the coconut oil.  I used all organic ingredients  but I can’t claim it to be health food!  Here’s my recipe, I hope you like it as much as we did:) Continue reading

Best, Fresh, Green Bean Recipe


Every day I am picking green beans! There’s nothing like fresh garden beans! I am blanching and freezing a lot of them but I am eating as many as I can because they just seem to lose so much in texture and flavor once they are frozen.

I like fresh string beans to have a little crunch, to be a nice bright green and seasoned simply with butter and salt when I eat them. I follow Julia Child’s recipe to make this happen. Julia knows best! These are simple and delicious!

1. Add enough water to a saucepan sufficient to cover beans…. And bring to boil, without beans

2. Wash and cut the tips off your beans. When water is boiled, add the beans to it, just until the water returns to the boil OR until the beans turn a bright green, whatever comes first.

3. Quickly drain your beans. Put them back into the hot, empty saucepan and stir them up a couple times. This will evaporate any excess water.

4. Add a tablespoon of butter. As soon as the butter is melted, transfer to a serving dish, add a little salt and watch them disappear!! They are delicious, quick and easy.

Cultured Pickles

Lacto fermented pickles...instructional

Lacto fermented pickles…instructional

My little pickling cukes are growing fast. I can pick 4 or 5 of them at a time and make a quick quart of cultured pickles. After you do it a few times, it is so easy and takes no time at all! You just slice them up, pop them into a clean jar with a few ingredients and you have a healthy jar of snacks with the added benefit of all the healthy probiotics that comes with cultured foods. Here goes: Continue reading

Sourdough Bread

Every week I make a loaf of this delicious, crusty sourdough bread.   I began the sourdough starter some time ago, using organic rye flour and  following the instructions in  “Nourishing Traditions” by Sally Fallon.   I tried a bunch of bread recipes and finally came upon this one and have stuck with it ever since!

I use organic, unbleached white flour and 2 cups of my sourdough starter instead of the 1 cup in this instructable because my starter is so much thinner than hers.  It comes out great every time.  After the first day it is baked, I keep it in the refrigerator wrapped in a cotton dish towel.   This lasts all week , although we do toast it the last day or so as it is beginning to stale.image