It is ridiculous how expensive rhubarb is. I mean, seriously? The stuff grows like a weed. And it’s as sour as all get out. Most people have no clue what to do with it. But it’s not exotic; it’s just like the “stand-off-ish” fruit-vegetable* of the produce community.
This recipe for Eggplant Parmesan was requested by Sherri Erickson. I will post a picture once I have one available. It serves 2-4 people, depending on the size of the eggplant. I use a 9″ casserole dish.
This is not a blog series about how to cook the food you get from the farm. You will not find regular recipes listed that are appropriate for the “exotic” and “unusual” ingredients you get from your local farmer. … Your farm is not exotic. It is not unusual. It is right around the corner. The sooner we stop thinking of cooking vegetables as this enormous and daunting task, the sooner we’ll all eat a lot more vegetables.
It used to be that crêpes were an exotic French delicacy, but they are now showing up at fairs all over the place. One of my favorite things about crêpes is how versatile they are: Mr. Wetzel likes melted cheese or peanut butter in his; I prefer to roll mine up, and top them with one (or all) of the following: drizzled honey, sliced strawberries (I like to warm them up right before serving), freshly whipped cream, cinnamon. Other delicious things to add on (or in) your crêpes include Nutella, jam, and maple syrup. Be inventive: go salty or sweet as your tastes will swing you!
Adapted from Michael Reeps’s recipe. Michael has a lot of helpful pictures, facts and tips about the yogurt making process that I have not included here. What You’ll Need: 1 Half gallon of milk 2-3 Tbs of plain yogurt (as a starter) 1 8-10 Qt stock pot 1 4-5 Qt pot with lid 1 Metal [...]
Hi, there! I’m Erin. I’m a crunchy Christian mom and artist. I love to eat local farm food and shop at thrift stores. I blog about our crazy life and baby girl (born April 2011). I love rainbows. My hair is messy. ^_^ I hope you enjoy my blog! (Read More about me here...)