Author Archive

  • What’s for breakfast or brunch? Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and Vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go [...]

  • How you gonna keep ‘em down on the farm, after they’ve been to the city and sipped Cosmopolitans, Sex-in-the-City style? Maybe by serving a batch of these drinks — the secret ingredient is a rosy syrup made from rhubarb, long a reliable staple of the farm wife’s garden.  If you like, serve a trimmed stalk of rainbow chard or a beet green as a swizzle stick. You can also make Rosy Margaritas with 1 cup [...]

  • In the midst of a glut of spring greens, we can sometimes long for a taste of something different. Fresh from the garden and tossed with an old-fashioned celery seed dressing, this salad stays cool and crisp in the refrigerator for up to 3 days. It’s bright and sparkly in both flavor and color, and it’s pleasing for adults and children alike. Serve this along with the first grilled chicken breast or burger of the [...]

  • Turn over a new leaf with your backyard barbecue this year–a banana leaf. And you don’t have to live near a rainforest to get one, either. Banana leaves are available frozen through the Goya brand in grocery stores that have a good selection of Hispanic products. Banana leaves are easy to use and come in sections, so you just unfold and use what you need from the package, then refreeze the rest for a future [...]