Tuesday, May 21 | 11:00am – 1:30pm With Rita Heikenfeld and Ron Wilson Through the years, this class has gained a cult-like following for anyone who wants to grow like a pro and cook like a pro! Cookingwith homegrown produce and herbs is an in-demand skill, so joinRita and Ron as they share tips and strategies on improving your DIY skills in the yard, garden … Continue reading Yum! Mediterranen Cooking Class with Yardboy and Cook at Jungle Jims
Spring has definitely sprung here on my little patch of heaven. Erin, my neighbor across the road, asked if I had time to pick dandelions. My answer? I’d make time. We both picked baskets of dandelion flowers for jellies. A few leaves got tossed in, too, for salads. The wild violets were growing in profusion right alongside. Those make a lovely jelly or jam. So … Continue reading Spring has Sprung: Roasted Carrots, Asparagus on Menu!
Horseradish is mentioned in Exodus 12:8 – “Everyone shall eat roast lamb that night with unleavened bread and bitter herbs.” Here’s a little history: The name comes from the English. The horse part means a large, coarse or strong plant, sort of well like a strong horse. And the word radish comes from the Latin word root. And if you’ve ever seen fresh horseradish … Continue reading Horseradish Easy to Grow and Use
Whether you’re celebrating Passover, Easter or simply the arrival of spring and new growth, I wanted to say I hope your day is filled with family, friends, food and gratefulness! I’m thankful for you! Continue reading Happy Easter and Happy Spring
Peanut Butter Eggs like Reese Peanut Butter Eggs This is the same recipe I use for Ohio Buckeyes. But I add a secret ingredient to make them taste like Reese’s peanut butter eggs: very finely ground salted dry roasted peanuts, about 1 generous cup to a batch. 3 pounds confectioners’ sugar 1 pound real butter, softened 2 to 2-1/2 cups peanut butter or more as … Continue reading Homemade Peanut Butter Eggs and Opera Cream Eggs
Coloring eggs naturally is something we’ve done for years in our family. And I’m happy to see more of you “coming into the fold”, requesting recipes for coloring eggs with natural dyes. So as promised Matt Swaim on the Sunrise Morning Show, here again are recipes that I hope will become traditions in your family. Some dyes use ingredients you most likely already have. They don’t … Continue reading Eggs Colored with Natural Dyes and Marbled Eggs
Rita and Steve Inglish teach this “tastefully” fun class: Saturday, April 20, 2-4 pm Herb Gardening: Good for You, Good for Wildlife In this hybrid cooking/gardening class, local author, herbalist and cooking instructor, Rita Heikenfeld, will highlight tips on using culinary herbs for flavor and health as she prepares tasty samples that highlight the range of culinary uses for herbs. Pollinator gardening specialist, Steve Inglish, … Continue reading Cincinnati Nature Center Class!