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Another Take on Thanksgiving Contributions
Are you, like me, celebrating your upcoming Thanksgiving feast as a guest? Are your hosts asking you for a dish to share? That’s a great deal! True, you won’t have those heavenly aromas in your kitchen, or leftover turkey and…
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Cool It This Summer
The heat of summer is upon us. Growing up on the farm in Illinois, for me, July and August were centered around baling hay, harvesting oats, and then baling the oat straw. That meant spending those 90-degree-plus, extremely humid days…
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Going Green
Welcome to prime vegetable season. The earliest entrants have already appeared in local farmstands: the first fiddleheads and spring onions, then peas. There is a whole assortment of greens to be had, all fresh, crisp, colorful, and delicious. Of course,…
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When Grill Meets Vegetable
Grilling is the perfect way to take full advantage of fresh vegetables. The high heat boils out some of the water and enhances the natural flavors. Whether you have a gas or a charcoal grill, you can make a great…
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Cool! Salad’s for Dinner
Believe it or not, we did not have a vegetable garden on our 400-acre farm. Fresh vegetables were out of the question. That’s why I did not grow up with a history of green salads. Other than iceberg lettuce, the…
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Trine Hahnemann: My Family’s Bean Salad
This recipe comes from Hahnemann's Scandinavian Comfort Food.
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Salade Nicoise
A classic composed salad, and a riotous combination of colors and flavors
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Green Bean Salad with Red Onion and Feta Cheese
A quick side dish or main-meal salad
