Pickled green tomatoes, Italian style.

Italian style pickled green tomatoes.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ‘em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

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The Friday Fifteen: Summer’s “swan song.”

The beautiful restored carousel at Keansburg, NJ.The beautifully restored carousel at Keansburg, NJ

 

Two days before my birthday this year, my parents, Jay & I took a trip down to Keansburg, NJ. It was so much fun- I hadn’t been to the Jersey Shore in over 11 years, and I hadn’t been to Keansburg in over 15, so it was great to be back. Especially after Superstorm Sandy kicked the crap out of them two years ago, it was amazing to see how they’ve rebuilt! My family has been going to Keansburg for about 100 years; we used to own/rent homes down there & they spent the entire summer there. This photo is of my grandpa Butch (middle, with the cigarette) with (from left to right) Eugene, Marilyn, and Joey, my grandma Agnes’ siblings. And one of the Torpey boys being creepy in the door!

Grandpa Butch with Eugene, Marilyn & Joey at Keansburg, NJ, 1942.

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Grilled peaches with ricotta cream & honey.

Grilled peaches with sweet ricotta cream and honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

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Scenes from the garden, 2014.

Scenes from the garden, 2014!

As summer draws to a close (wahhh!), I think it’s only appropriate to recap the garden shenanigans that have been going on around here. Every year I typically share  how everything has progressed during the season, so why not do it this year? We had some crazy success- and a few not so successful things- on our first season using our raised garden bed.

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Retro-style Indian “lime pickles.”

Indian pickled limes.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960′s/1970′s McCall’s magazine cookbook supplements! SCORE!

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Sweet Preservation: mint julep preserved peaches!

Mint julep peaches!

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Grateful for grapefruit pie.

Grapefruit pie.

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

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