There is nothing so frustrating as spending hours on a document, only to have it completely disappear into cyberspace. Alas, this is precisely what happened to my post this week. I had focused mainly on ideas for using the high summer veggies that are still plentiful, but that we may be tiring of, including eggplant, […]Continue Reading... 3 Comments.
One food experiment I tried this winter is raw fermentation. Fermented foods are growing in popularity due to the belief that they aid in digestion, contain useful probiotics and vitamins, and support the immune system. While the nutritional merits of fermented foods are still being worked out, there is no doubt that they have long […]Continue Reading... 4 Comments.
Sizzling eggplant salad—when it’s too hot to light the oven! Olive oil 2 large eggplants, peeled and sliced 1/2 inch thick 2 c. fresh salsa** recipe below 12 oz. black beans 2 T lime juice Sea salt and freshly ground pepper Preheat gas grill or prepare charcoal fire. Brush oil onto one side of eggplant […]Continue Reading... Comments Off on Eggplant Recipes for the Grill from Julie Sochaki’s One United Harvest
Featured Item—Cucumbers There is something irresistible about the cool crunch of cucumber.Thus it is not surprising that cucumbers can be found in most major international cuisines. They are related to other members of the Gourd family, including melons and squash.Because they are comprised of about 95% water, they are quite refreshing and filling, even […]Continue Reading... Comments Off on Simply Fresh by Julie Wern
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