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

Grilled Romaine Salad with Shrimp

I didn’t really appreciate greens until I started growing my own. Fresh greens are bright and crunchy, and hold up to the most unexpected elements. Including fire ....more

Vegetarian BLT Tacos with Shiitake Bacon

When I was a full-time vegetarian, I never got too excited about recipes that were “vegetarianized.” I never needed them, really, because a plant-strong diet is already right up my taste buds’ alley. Give me a vegetable-heavy, well-seasoned, lightly dressed salad, and I’m good to go (big salad made early in the week = leftovers = no fuss = even better). Top it with a fried or poached egg, and I’m one happy camper ....more

Broccoli Stem Pesto

I’m getting so antsy for fresh vegetables and fruit, I can hardly stand it. It happens every spring — I’m so impatient for broccoli and cauliflower and radishes and lettuce greens and tomatoes and strawberries and blueberries, I just can’t wait for the local stuff, so I dive right into my grocery store’s produce section (and their growing organic section, yay!), and snatch up everything in sight, knowing that even better tasting homegrown/local produce is on its way soon. Broccoli and cauliflower are always my first cravings ....more

Sardinian Longevity Minestrone

I recently started reading The Blue Zones: Lessons for Living Longer From the People Who’ve Lived the Longest, the book profiling regions of the world where residents routinely live to 100 and beyond. It’s fascinating, and I’m thoroughly enjoying the read. Now, I don’t necessarily want to live to reach 100 ....more