Recent Posts by Toni Scott

Picking Arugula

Today I picked the last of the Arugula growing in my garden. Not sure if you even like Arugula? Or like my brother-in-law said when I showed him my arugula, "I thought that was weeds!!" Ha! Here's a great recipe I've adapted and made on several occasions with farro (which is a wonderful grain). You can also use brown rice or orzo. farro arugula salad I rinsed and then toasted my farro in a little sautéed garlic and shallots and used chicken broth instead of water for cooking the farro. If vegan -...
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Roasting Fresh Vegetables

Oven roasting vegetables is by far my favorite way to prepare and eat fresh vegetables. I absolutely love the sweet natural flavor that comes from roasting vegetables. During the winter months there are so many good root vegetables available for roasting, and during this time of year I roast a ton of fresh veggies. Some of my favorite vegetables to roast are multi-colored fingerling potatoes, fennel, carrots, red onions, snap peas, peppers, turnips, and small pieces of corn on the cob.  Amazingly, even the normally bitter tasting turnip become sweet when roasted. That’s because something sort of magic happens during...
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Let’s Make a Conserve

I have an extensive library of both old and new canning books, magazines and recipes that I have collected over the years, and I still refer to several of my old books from time to time for a good throwback recipe. I discovered several of my favorite conserve recipes in some of these classic canning books. One of my books is titled “Putting Food By” – which is what they used to call it back in the day when my Great Grandmother, Mother Dear, we called her “Mu-dear” was growing grapevines and canning all sorts of things from her garden....
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