Check out the size of these morels! This was the week for foraging for morel mushrooms. Twice I went with my “scouts”, Char and Butch, over hill and dale (don’t ask me where…) looking for morels. All signs for a good hunt were there: the trilliums and may apples were blooming and the fiddlehead ferns were fanned out. We saw deer and wild turkeys and … Continue reading Morels!
Photo is Kentucky Colonel Spearmint When Ron Wilson and I chat about the proper mint for Mint Juleps it’s a given that spearmint is really the gold standard. OK I do prefer peppermint since that’s what I grew up with, but spearmint adds a sweeter mint flavor than peppermint especially for juleps. Here’s a couple of nice recipes for that Derby Day Party. Mojitos and, … Continue reading A Medley of Mint for Mojitos and Juleps!
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
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!
Some of us are cooks. Some of us are bakers. Some of us are both. I’m covering all bases today with 2 recipes for Easter egg bread. The first is an easy one from frozen dough. For those of you nervous about making bread from scratch or not having time, this one’s for you. Fun for little bakers, too. Maybe you’re a from scratch baker. The … Continue reading Greek Easter egg Braided Bread
I’m looking forward to “planting seeds of wisdom and fun”with my grandchildren, Eva, Emerson and Ellery again this year on Earth Day at their schools. I’ll be bringing in herbs and edible flowers for them to sniff, feel and enjoy. They’ll get to remove seeds from birdhouse gourds, and take home some Indian corn seeds. Kids really get into the whole concept, as you can … Continue reading Earth Day
This week when chatting with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio, the subject of Passover traditions came up. And you know what? Passover can be celebrated by anyone, Christians, Jews, whoever. At our Catholic Church one year we held a Passover dinner and it was meaningful and I might add delicious. Here’s a couple favorite recipes for Brisket – hard to … Continue reading Passover Brisket 2 ways
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