This one is really coming down to the wire. Every vote is going to need to be counted before we will know if the indoor carrots or the outdoor-grown carrots look better. Oh wait, no, it isn’t. Sorry…I was thinking of something else.
Nope, this one wasn’t a close race at all. Grown with the same seeds and the same soil, the outdoor carrots ended up…
Read More
Have you ever eaten radish soup? I’m betting that if the answer is yes, you have a gardener in your life. Because who else would think of making radish soup, other than someone with a pound of radishes in their kitchen from overactive gardening?
Read More
After posting the kohlrabi and white sauce recipe last week, a few people have asked about those little hash-brown looking things served on the side. So here is how to make them! Here is the Tub to Table recipe for vegetarian frikadellen.
These little German-inspired patties are made with potatoes and are absolutely addictive. Traditional frikadellen are made with meat and are basically like a flattened meatball. They may have been the source of inspiration …
Read More
Grilled Lettuce!!
Now that we’ve made grilled lettuce, we’re wondering why we had never done lettuce this way before. It’s like eating a candy bar with a fork and knife. Sure you could eat it with your hands…but if you want to sell the Yankees on supporting a PBS pledge drive, maybe do it classy. And this is some classy a** lettuce.
Read More
Black licorice, country music, blue cheese, skinny jeans, Trump…and Cilantro.
What do the things on this list have in common? They’re polarizing. These are things that we tend to either really love, or absolutely hate. And Cilantro fits right in, since it is one of the most hotly contested herbs in the history of herbs. People either love it, or are repulsed by it. There seems to be no middle ground.
Read More
I’ve got two cauliflowers growing in the garden right now. They are almost ready to harvest, but not quite. So I’ve been practicing this Cauliflower Gnocchi recipe a few times with store-bought cauliflower to get everything ready. It’s such an interesting way to use cauliflower, and such a healthy way to make gnocchi. I just can’t get enough of these tasty little things.
Read More
When I was young, my family would drive from Colorado all the way to New Jersey every few years to see my Grandparents and go “down the shore”. We loved the seashore. The red sun setting over the bay, the clatter of the seagulls in the morning, the smell of the grass on the dunes, the feel of my dad’s skin – too coated with suntan lotion to hold on to – as he chucked me into the waves. I remember it all so vividly because I was young. And still to this day, I remember the taste of the New Jersey roadside-stand tomatoes as being like nothing else. You could just chomp into them like a squishy, messy apple. To me, that is the taste of summertime, of vacation, and of my youth.
Read More
Can I grow Eggplants, from seed to harvest, indoors? To my surprise, yes you can, absolutely. Eggplant has been one of the easier vegetables to grow in the indoor garden.
Eggplant scored an “A-“ on our “indoor-garden feasibility” scale. Eggplant were, overall, very easy to grow in the indoor garden and took up relatively little space. Most importantly, Eggplant is one of those crops that seems to just keep producing. So you get a lot of vegetable for the space investment. Here is the Tub to Table guide to growing Eggplant, from seed to harvest, indoors.
Read More
