kitchen adventures
I like my sloppy joes to be chunky and flavorful – no thin wimpy sandwiches, please! I also prefer a healthier version, so I use a very lean beef and then add lots of vegetable. That’s why they’re garden-style sloppy joes. This is a great dish to make in quantity. It
My fresh tomato tart is the result of an improvisation, and I vary the filling every time I make it. This one combined sweet onion, leek, and garlic/herb cheese. I’ve also used dry ricotta, plain Muenster cheese, even a bit of leftover Alfredo sauce. See what variations you might come
CSA week 19, and we’re almost at the end of the CSA season: only one more week. I suspect that we’re seeing the last of our high summer produce (corn and tomatoes) – tune in next week to find out if I’m right. I’ll miss the tomatoes, especially; February tomatoes
Here’s a delicious beet salad with feta & walnuts: it uses summer produce along with easy to find ingredients. It can be made up to 2 days ahead of time, so plan your work to suit your schedule. It’s delicious, it’s easy to make, and it can be served either
CSA week 18: oh, it’s definitely autumn in the farmers’ market. I still see tomatoes and green beans – those will continue until first frost – but turnips, beets, squash, broccoli, and cauliflower dominate the scene. It’s time to finish any preserving I’ve left until the last minute, and then
CSA week 17: get ready for cool weather! Yes, there are still tomatoes at the market. Thank goodness for that, because I am not finished with summer tomatoes. However, there are also winter squash, apples, pears, and pumpkins. Guess it’s that time of year, right? I can see soups and
It’s CSA week 16! It’s so clear that we are right at the end of summer. There are tons of tomatoes at the market today (it’s hot enough here this weekend that I’m very glad I preserved tomatoes last week, when it was cooler!) While there’s still fresh corn, and peppers and
This past weekend, I indulged myself with a lazy Sunday morning brunch, including a pot of tea and a batch of freshly-baked muffins. Great muffins with dried cherries, that I want to share with you. They’re both easy and delicious, and I expect they’ll become a standard around here. Don’t have dried cherries? Use
At times, I fear that I give the wrong impression. I put up lots of good things, including jar after jar of jam and fruit butter. But think beyond toast – these jars of fruity goodness are good for much more. Open jars flavor ice cream, smoothies, and cake frostings; spike salad
It’s CSA week 15, which means there are only 5 more weeks of these glorious boxes. Last week’s fierce heat (highs mid-90s F) has given way to a definite cooling trend. It was chilly – in the low 60s F – on the morning of pickup day; I needed my
The first day of September also marks CSA week 14. It’s strange to think that in only a few weeks we’ll have to say goodbye to the amazing summer produce. But not yet! We’re not quite at the peak of tomato season; I’m guessing that’ll be next week. Today, this
CSA week 13, and it’s tomato season! Beautiful tomatoes, both slicers and Roma paste style, are in the box this week. The box was so heavy that I almost had to ask for help carrying it to my car! This week’s box holds: 1 huge cantaloupe about 3 pounds green
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.