I had no idea when I started working on edible flower blogs that so many of you would have something to say about it! Thanks for all your comments and I hope that the following provides you with enough information to create your own flowery masterpieces! This is the first part of an ‘edible flower glossary’. Everything you could possibly want to know about edible flowers (that I’ve found) is here. I do have to make mention of one caution though: not all flowers are edible so please don’t go to your garden and have at it. Some flowers can … Continue reading →

With spring around the corner, we will soon be able to enjoy some foods from the garden that are ready early like peas and asparagus. Asparagus is low in calories. 4 spears of asparagus contain only 10 calories. Asparagus is also a great source for Thiamine. When you buy asparagus, look for firm stalks that are bright green in color. The tips should be slightly purpleish green in color and tightly closed. It doesn’t take long for asparagus to go bad. To store it, wash the fresh asparagus in cold salt water to remove any sand or grit in between … Continue reading →

If you sit and think of how many recipes you may have that contain potatoes, you would probably be amazed. I have so many that I couldn’t even count them. Potatoes are a neutral food. They are good as one of the first solid foods that you introduce to toddlers. If someone has been sick, mash potatoes are very good to eat. You can make them bland or wild. You can also turn them into potato cakes when you are done with the mashed potato. I like to make baked potatoes. They are quick and easy, and there are several … Continue reading →

I love canning every year. It is the best tasting food. It requires alot of hard work, but it is well worth it. Every year, I work extra hard to can enough food for our family. There are seven of us so I can alot. One thing that I cannot keep enough of is pickled beets. These beets, if you like pickled beets, taste great and they are healthy too. They won’t just eat beets, without being pickled. So I have to pickle them. My family eats them for a snack or with meals, it doesn’t matter. So that is … Continue reading →

Cheddar Corn 2 tablespoons butter or margarine 2 tablespoons minced onion 1 tablespoon of flour 2 cups fresh or frozen whole kernel corn 3/4 cup low fat milk 1/4 cup red bell pepper, chopped 1/2 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon ground white pepper 1 1/2 cups mild cheddar cheese, shredded 2 tablespoons fresh parsley, chopped In medium saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour, cooking 1 minute, stirring frequently. Add corn, milk, bell pepper, salt, sugar, and white pepper, heating to a boil. Reduce heat to medium-low and cook … Continue reading →

Corn with Herbed Butter 1/2 cup butter or margarine, softened 1 tablespoon of fresh chives, minced 1 tablespoon of fresh dill weed, minced 1 tablespoon of fresh parsley, minced 1/2 teaspoon dried thyme 1/4 teaspoon salt 1 dash garlic powder Dash cayenne pepper 10 ears of corn, husked and cooked In a bowl, combine first eight ingredients, mixing well. Spread over each ear of corn.

Fried Squash 4 eggs, beaten 3/4 cup milk 1 1/4 teaspoons salt 7 medium summer squash, thinly sliced 2 1/2 cups flour Oil Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360 degrees, until golden brown.

Stuffed Zucchini 4 zucchini, about 6-inches in length 1/2 pound extra lean ground beef 2 tablespoons oatmeal 1/2 teaspoon onion powder 1/2 teaspoon seasoned salt 1 tablespoon of chili sauce or ketchup 2 tablespoons butter, cut in small pieces 1 cup buttered breadcrumbs Split zucchini lengthwise. Scoop out centers and chop pulp finely. Mix the chopped zucchini with the ground beef, oatmeal, onion powder, salt, and chili sauce. Stuff zucchini skins with ground beef mixture. Dot each zucchini with a little butter and then sprinkle with breadcrumbs. Put zucchini halves in a baking dish with about 1/2 cup water. Bake … Continue reading →

Zucchini and Tomato 3 zucchini, cut into 1/4 inch slices 2 tomatoes, cut into 1/4 inch slices 1 onion, peeled and diced 1 green bell pepper, seeded and diced 1/4 cup olive oil 1/2 teaspoon salt 1/8 teaspoon ground black pepper Preheat oven to 350 degrees. Generously butter an 11 x 7 x 2 inch baking dish. Arrange zucchini and tomato slices in prepared baking dish in alternating rows, slightly overlapping. Sprinkle with onion and green bell pepper. Drizzle with olive oil and then season with salt and pepper. Bake uncovered for 25 minutes or until vegetables are tender crisp. … Continue reading →