Confetti Stuffed Acorn Squash

The El Niño weather system out west has been hard on some parts of the U.S., but exceedingly kind here on the eastern side of the Midwest. It’s the end of November, and I’m still harvesting peppers from my container gardens, and my hardy culinary herbs are bright and beautiful, like it’s mid-summer. We’ve had the occasional cold snap — and soup has been on the menu pretty consistently since October — but I can’t say I’m quite ready for the heavy, squashy, saucy comfort food dishes that fill our winter meals. (...)Read the rest of Confetti Stuffed Acorn Squash (679 words) © admin for, 2015 ....more

Sicilian Chicken Stew

I added this Silician Chicken Soup pin to my Pinterest boards last week, and I haven’t stopped thinking about it since. I am such a sucker for a really good chicken and vegetable soup, and it had all the markings of deliciousness. (...)Read the rest of Sicilian Chicken Stew (779 words) © admin for, 2015. | Permalink | No comment | Add to Post tags: Feed enhanced by Better Feed from Ozh The post Sicilian Chicken Stew appeared first on ....more

Turkey Pumpkin Chili

It’s pumpkin spice season, but I’ve done surprisingly little baking. Zero baking, actually, unless you count the icky packaged cornbread mix I used to serve with today’s turkey pumpkin chili. (Tip: don’t bother with a mix – not to be all homesteady or anything, but homemade cornbread is easy enough to make; you don’t need a gross mix ....more

Corn Risotto

It’s almost October, and I’m still trying work myself up to start saying farewell to summer vegetables. My home vegetable garden is most kind to me in that respect — I still have plenty of tomatoes and peppers and green beans and herbs to pluck whenever I need another hit of summer, easing the transition. (...)Read the rest of Corn Risotto (484 words) © admin for, 2015. | Permalink | No comment | Add to Post tags: Feed enhanced by Better Feed from Ozh The post Corn Risotto appeared first on ....more

In Praise of the Old Ways, Plus Preserving Corn

Tucked away on a corner of an active airport is one of Cincinnati’s oldest — and definitely most unassuming — open air produce markets. The sign heralding its presence is huge, but old and worn. The parking lot is plain gravel, and a low cloud of rock dust carpets the scene on dry, hot August days like fog, as a constant stream of cars come and go ....more

Refrigerator Pickled Jalapenos

Jalapeños are one of my favorite chili peppers to grow — they produce a bumper crop every year that lasts through the summer and, with a little chopping and freezing effort, all the way through the winter. This year, I had a big batch that ripened to red all at once (which is my preferred state – red jalapeños have a more assertive jalapeño-y flavor than green, I’ve found). So, there’s not only plenty for fresh salsas, but enough for a quick batch of refrigerator pickled jalapenos ....more

Grilled Peaches with Oat Streusel

For living in a landlocked flyover state, I consider myself pretty lucky on the food front. Our wet springs and hot summers make for lush vegetable harvests: I could easily have called this site TomatoAddict, as that’s as accurate a description of me as any. I’m not a big fan of seafood — shellfish, yum; fish, eh — so I don’t mourn the absence of the coasts’ fresh catch of the day ....more

A Midsummer’s Garden – Why You Should Grow Your Own Vegetables & Herbs is a food blog, but it’s owner — moi — is a gardener first, and a home cook second. That’s the order that these two activities came into my life, and it’s the order of their importance to me to this day. So I hope you’ll indulge me while I talk about what growing food means to me, and what it could mean to you ....more

Seared Peppers with Olives and Halloumi

Summer vegetables have been so delicious this year, haven’t they? Simplicity is the rule of the day, and meals come fresh from the garden and go through just a quick spin on the stove or grill. A light seasoning and a generous sprinkling of herbs are all these beauties need ....more

3 Turmeric Drinks to Try This Summer

I’m a turmeric convert. I say that with loads of caution, however, because I came from the era of the whole “fat is evil” disaster, where low-fat (but sugar- and additive-filled) eats became all the rage. Cautious, but optimistic, too, that that this wormy-looking, crazy-staining orange tuber has all the right stuff ....more