I’m not a scientist, nor am I a medical professional. I just love well-prepared food and a feeling of good health. I like to read and test out on myself theories that make sense and judge them based on experience. These are
Published in Bob’s Fresh and Local Newsletter 10/16/2017 Our dry early spring and late planting brings us a bonus in our fall harvest…lots of beautiful peppers, sweet ones, spicy ones, beautiful colored ones. This versatile recipe works for any combination of peppers.
Published in Bob’s Fresh and Local CSA newsletter, 9/27/2017 When I got cold, working in a food trailer during the winters, I decided to move inside to work. For a while, before I opened my Woodstock cafe, I had a little concession
Published in Bob’s Fresh and Local Newsletter, 9/13/2017 I felt the first chill in the air while I was camping in Door County last week, and I thought with dismay that we’re closer to the end of summer than the beginning. Speaking
Published in Bob’s Fresh and Local Farm Newsletter 9/6/2017. Remember the Pixar movie, Ratatouille? My grandson showed it to me a couple of years ago as part of his educate grandma project. I loved it! This week I thought it might be
A few things I made this week. No recipes really. Just use the pictures to inspire yourself. I’ll tell you what I used in the captions to the pictures: Such a beautiful place to work on a day like this …
Published this week in my CSA newsletter, Bob’s Fresh and Local. My favorite recipes are healthy, colorful, beautiful, meals-in-themselves, easy and versatile. This week, I had some remaining red cabbage, and our boxes featured the first onions and green beans of the
This post was published in Bob’s Fresh and Local newsletter 7/25/2017 It was fun to have so much variety last week and even more variety this week. I thought I might share a few things I made as well as what I
Stuffed Cabbage Rolls! A beautiful and wonderfully delicious stuffed cabbage dish. Good for squash or grape leaves too.
Published in Bob’s Fresh and Local CSA Newsletter, 7/5/2017 I’m excited to know that we have garlic scapes coming through again this week along with Bok Choi, kale, cabbage and Swiss chard, all favorites among my family and friends. My son makes