We arrived in Maine after an enchanting road trip from Quebec to Skowhegan on Route 201, and settled in at the Two Rivers RV Park, a quiet campground on the banks of the Kennebec River and Wesserunsett Stream.Continue reading “Bar Harbor and Cadillac Mountain, Maine”
From golden to ruby red to purple and blue, berries are nothing short of edible art! But their true beauty lies within: these little gems are packed with antioxidants and vitamins, that are good for you, head to toe.Continue reading “Small But Potent – Berries”
Jana’s Berry Simple Syrup
1 cup of water
1 cup of sugar
1 cup of mixed berries
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Add the berries and cook them just enough for the juice to mix in. Remove from the heat. Add to pancakes or waffles.
Jana’s Blackberry Basil Jam
4 cups blackberries (you can do smaller batches but not bigger)
4 cups sugar
handful of fresh basil leaves
1 lemon (juice)
Take the basil and sugar and mix them in a food processor until the basil is all ground up with the sugar. In a large sauce pan, put equal parts of blackberries and basil-sugar mix. Add the juice of a lemon and cook the ingredients together until the mix sheets off a cold spoon. Simmer for 20 minutes. Store in jars.
NOTE: You can make smaller batches but not larger.
Courtesy of Jana Graziano, Clear Springs Farm, TN
Smaller than a grape or larger than a grapefruit, these fruits (not vegetables) are yellow, red, purple, or green – and anywhere in between! Slice them, dice them, eat them fresh, can or pickle them! Solanum lycopersicum might be their scientific name but Variety is their middle name.Continue reading “You Say Tomato, I Ask “What Type?””
Tomatoes are a staple of the Mediterranean diet and for good reason. Delicious and healthy, this versatile fruit can be consumed raw or cooked. An easy recipe involves only a few ingredients but it’s perfect for a summer meal.Continue reading “Tomato Recipes”