Mesquite Recipes From: Peggy Sue Sorensenof The Desert Kitchen Check out other mesquite videos at www.UrbanFarm.org/Mesquite Peggy Sue Sorensen has been enjoying the variety and delicious options available with mesquite flour…
Delicious, easy and yummy sourdough bread by Conni Cisek. This is the handout for the Sourdough Class we gave in our online Victory Garden Classes.
Green Grass Salt by Guest blogger: Kimberly Kling. If you live and garden in a warmer climate, you have probably had a run in with this grass. It’s very prolific. It is originally from Africa, is fast growing, dark green, and creeps via underground and above ground runners. In my garden, I’ve at times waged war…
by Guest blogger: Molly Watson — Those snails in your garden aren’t just edible, they are the authentic ingredient for classic escargot—snails in garlic butter. Once you’ve captured them (if your garden has snails, you know to look on the underside of furniture and under large leaves to find them) and purged them as outlined…
After attending Peggy Sorensen’s recent talk on mesquite, I tried making flour using a coffee grinder, and wanted to try it in a recipe. So I adapted a crazy cake recipe (it’s also called wacky cake or depression cake, since the recipe originated during the depression when eggs, milk and butter were hard to come by). I needed to make it gluten free, and since mesquite flour is so sweet, decided to try to omit the sugar (it worked!).
Oven Roasted Tomato Soup by Guest blogger: Raymond Jess Find his podcast HERE Late spring is always a time of bountiful harvest in my garden. The tomatoes are ripening at…
Arugula Pesto Grilled Cheese From Guest blogger: Katie Critchleyof The Farm at Agritopia Listen to her podcast HERE This sandwich, while being truly one of the best grilled cheese sandwiches,…
Nectarine-Cherry Jam by Guest blogger: Sara Woltersof Pomona’s Pectin Listen to her podcast HERE Nectarines are my absolute favorite summer fruit. We developed this recipe to capture the intense flavor…
by Guest blogger: Kat Granger There’s no peeling required with this dish. Any leftover squash makes a great addition to any impromptu salad.(or tossed with rice or barley)
by Guest blogger: Sarah Botwala-Messina – We think composting is just like cooking a special dish. The tools, ingredients and techniques deserve attention. And it takes time, love and patience. The only difference is that in composting the role of ‘chef’ is played by…
