Remember last year—you know when you struggled to find room in your fridge for all the Thanksgiving leftovers? I do. In fact, I distinctly remember my cousin and I lamenting that we had nearly twice as much food as we needed for our Thanksgiving dinner. Now, I like leftovers, especially turkey sandwiches—but twice what was eaten? Nobody wants that!

Happy June! June 3rd was National Egg Day and the 4th was Cheese Day—two of my favorite things. Which reminds me of one of my "go to" meals when we are pressed for time—as many of us are these busy summer days. I call it, poached eggs in red sauce; I thought I invented this dish.

February—the month where we learn if Spring is around the corner. Whether you believe in the prophetic wisdom of a hibernating rodent (aka, Punxsutawney Phil the Groundhog) or in the reality that the earth is beginning to tip more towards the sun, Spring is coming! It is a great time to look ahead. Everyone gets a little restless in the Spring---the sap begins to flow, new babies are in the barnyard, even houseplants put on new growth. There is promise in the air of new things to come.

 

We often think of springtime when we hear the word, foraging. But actually, fall is a great time to eat nature's bounty! Look around—fall is the harvest season. Trees bear fruit, grains yield seeds, and plants produce starchy tubers. Nature is providing food for the winter, not only to plants and animals but also to us---if we train our eyes. What is "out there"?

Here are some common fall wild foods to try:

 

Here are some tips:

  • Read the recipe
  • Assemble the ingredients
  • Measure flour correctly—see the video: https://youtu.be/JFkwbuzthLU
  • Stir dry ingredients together, no need to sift
  • Butter and eggs should be room temperature, set them out 30-60 minutes prior to baking
  • Use half butter half shortening for best results, margarine has too much water
  • Why not margarine?

 

Was your resolution to eat more veggies? Are you eating more salads to get healthy?

Me too, I often eat salads and have struggled with the dressing dilemma. I tried the low fat bottled dressings and did not like them; in fact, I quit salads altogether back in the low fat diet craze days. Now there is new research suggesting that in order to get all the nutrients from the veggies in your salad, you need to use dressing that contains oil. This is great news for me—I love a good vinegar and oil dressing.

March is National Nutrition Month and the 2018 theme is Go Further with Food.

We could go on about money wasted, landfill space and hungry people across the globe or down the street. Although those are sobering thoughts, they are abstract.

What can we do in our own kitchens to combat this terrible waste of food? How can we Go Further with Food?

Here are a few tasty tips to use some of those items we might otherwise throw away:

Combines are beginning to roll and that means long hours and irregular mealtimes for farm families. For generations farm women have packed food into their cars and loaded up the children to share a meal with those working in the field. We must remember that just as we need to fuel and tune up the equipment, the same thing is true for our bodies. We want to make sure we are giving our bodies what they need---no junk in our gas tanks—this time of year we need the high octane super charged stuff!

Here are a few tips to help you keep your family well fed in this hectic season: