This week my fridge drawer was bursting with cucumbers. For whatever reason they seem to be multiplying in the fridge when the door is closed and the lights are down. So, this week has been a cucumber eating week. We have had Tziki Sauce with fried cucumbers and eggplants; cucumber slices and cucumber salad. Other favorites include cucumber slices in a big pitcher of water (it looks lovely for a party) and cucumber soup (nice and refreshing on a hot

We have been so blessed to have fresh milk produced and processed within 20 minutes of our home. Kilby Cream Farm began selling their own milk this past May. It comes in glass bottles, which you can return, and is sold in quarts and half gallons. It is delicious. The last batch I picked up was milked and processed the day before. Can you say that about your milk? The price is great, too. Organic milk in the store runs

Ever since I started getting my CSA basket three years ago we have tried more new vegetables and eaten more vegetables in general. What a big difference in mine and my family’s health! The first year though receiving things like unshelled peas, kale, bok choy, beets and lots of squash required that I find a bunch of new recipes and fast! I just didn’t know what to do with everything that was coming in my basket. Recently I have been

Kale is a wonderfully nutritious food. I feel virtuous just thinking about eating it. But, if you have had enough already save some now to saute in the winter or throw into soups. I spent few minutes this morning blanching two bags of kale that we received in our basket from our CSA at Sunny Hill Farm. It was simple, here is what I did: 1 – wash the kale2 – tear off the rib and rip into smaller pieces3

I was reminded today in a conversation with my sister that there is a time and a place for food. She has been reading a book, Perfect Health: The Complete Mind/Body Guide, Revised and Updated Edition, and was pleasantly surprised when the final chapter reiterated and reinforced the concepts that I have been reading about, viewing, talking about and pondering these last many months. The first is that food is seasonal and should be eaten, as much as possible, in

Zuchinni is a wonderful vegetable that even though it is abundant when in season can easily be added to recipes without changing the flavor. This recipe can also be made into muffins by dividing the batter into muffin cups and shortening the baking time. It was originally based on a recipe from AllRecipes.com however I have made many modifications. Makes 2 8″ loaves 1. Pre-heat oven to 350. Grease and flour 2 8×4″ pans.2. Sift Together 2 c. all purpose

I cannot recall what tipped me off to watching this movie, Killer at Large but a few weeks ago I requested it from our library and brought it home to watch. As with many of the books and movies that I am researching now the themes are similar as is most of the information but each one has a different perspective and a few new tidbits to share. 30 Days – Season 1 was no exception and I was pleased

If you are looking for great recipes with Kale start here EatingWell.com. In this week’s basket from Sunny Hill we received kale, lettuce, green beans, blueberries, cucumbers, zucchini and summer squash. I went blueberry picking today with the kids to Spring Valley Farm in Conowingo. The peaches were ripe, too and I made their first purchase of pick your own peaches of the season. I’ll be busy with blueberry pie and jam. I will freeze many of them to have

So, the spinach season is coming to an end and you have already had spinach & strawberry salad, spinach frittata, spinach quiche, cream of spinach soup and honestly at this point you are just spinach’ed out. Spinach is quick and easy to preserve by freezing and it is easier to add to your favorite dishes because it is already cooked at this point. 1 – Wash the spinach thoroughly!!! If you don’t you are likely to have gritty spinach. Ask

I just concocted this tonight so I am not sure if someone else has made it before. I would make a few changes for next time but before I forgot I thought I ought to write down the recipe. 7 oz of drained, chopped, cooked spinach (we had some frozen from earlier in the spring)1 lb ground pork8 oz of noodles (I used macaroni)2 c. of whole milk4 cloves of garlic, crushed1/4 t ground black pepper1 t. Bouillon (I used