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Q: I was in Kauai recently, and I had a cocktail that was called a Homegrown. I’ve been desperately trying to find a recipe for it and failing miserably — “homegrown” is apparently just too common a term to describe cocktails and ingredients. I know it included spiced rum, dark rum, and falernum — also possibly pineapple juice.
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Regular hardneck garlic is easy to identify — dried little white paper bulbs that taper off at the top — but what about the bright-green versions of garlic you often see at farmers markets labeled green garlic and garlic scapes? Are those really the same thing? And how are they related to the garlic plant?
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From Apartment Therapy → 5 Secrets to Success for the Beginner Vegetable Gardener
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I have a bad (if you can call it that) habit of going overboard every time I buy fresh fruit these days. Sweet Georgia peaches? I’ll take a dozen! Bright red cherries? A couple pounds will do. Oh, strawberries? Might as well grab a couple quarts. And of course, I’ll need half a watermelon.
Okay, maybe I’m exaggerating a little, but it’s way more than two people can manage to eat. And despite my good intentions, I’ve been coming face to face with a lot of overripe fruit. Here’s how I deal with it!
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Tom your contribution to the topic seems limited or of little relevance, whereas at least Samantha has made a contribution, albeit, too much for you to handle.
Had you actually addressed the topic as well, that might have been of some value as opposed to your dictatorial edict.
What most people don’t choose to realise, after years of brainwashing, despite your attempts to claim that someone doesn’t know what is good for all, is that industrialised, mineral depleted, bleached, neurologically damaging, stomach cancer causing processed salt, including aluminium and ferro cyanide, isn’t good for anyone at all; but I imagine your trite castigation doesn’t allow for the opinion of the whole of mainstream allopathic medicine and informed alternative medicine.
The argument that ‘salt is essential’ is untrue for everyone.
The argument that salts are essential for everyone is true.
Claiming someone else doesn’t know what works for others with your flimsy dna structure / genetics point is irrelevant when it comes to universal consumption of known toxins, ie industrialised NaCl.
I hope the correct grammar of the word salts versus salt is not lost on you, as it too applies to everyone, especially when you understand English language.
As it happens anyone with a modicum of intelligence can recognize universal industrial, slow but sure, metabolic poisons, even if you are unable to do so.
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Farmers markets offer so much more than just fresh fruits and veggies. These days you can find everything from local cheeses to honey, and this sangria recipe was inspired by all of the above.
On a recent trip to my local market, I stopped for chats with a cheesemaker, a farmer, and an apiarist (beekeeper), and left with a bag full of hunter-green cucumbers, a log of fresh goat cheese and a jar of local honey. A quick pit stop for a bottle of chilled Prosecco and I was well on my way to a very happy Happy Hour.
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Who: Lane Southern Orchards
What: Georgia Peaches
Where: Fort Valley, GA
When you get ahold of nice ripe peaches, it can be tempting to just take a big bite and eat them straight-up. But if you’re using them for a pie, ice cream, or in other recipes, it’s best to remove their skins.
If you’ve ever tried to peel a bunch of peaches with a knife, you know it can be a challenge, often resulting in waste when too much of the peach’s meat comes away with the peel. Wendy Barton, Marketing and PR Director at Lane Southern Orchards in Georgia, shared a quick and easy way to “undress” peaches.
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I love juicing. My juicer has earned its place as a mainstay on my kitchen counter, and we do our tango, as I haphazardly throw a bit of kale and a cucumber down its chute. Maybe a beet. Maybe a head of lettuce. Definitely a lemon and some ginger. I don’t really pay attention to measurements or quantities. We make all sorts of combos. I usually end up drinking it out of a quart-sized mason jar with a straw. It’s not fancy.
But what happens when you do pay attention to measurements? Ever wonder how many veggies it takes to make that expensive green juice you’re picking up at the juice bar? For the first time, I measured several of my favorite juicing veggies and the quantity it would take to equal a cup of their juice. The results were unexpected! Check it out.
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I love having flowers on the table when I’m hosting friends for dinner, but during the summer, the heat makes it so our cut flowers don’t last more than a couple of days before wilting in the heat. That’s why I love planted centerpieces for our summer dinner parties instead. Luckily, we have a plant-filled apartment and can just repurpose a few succulents to serve as table decoration.
If you’re looking for something a little more permanent for your table, here are seven ideas to try out.
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