As much as I’d like summer to linger, I’m also quite excited about what looms in the immediate horizon: pumpkin season. Yes friends, its arrival is imminent. And I know I’m not the only one excited about pumpkin recipes here. What’s not to love? It’s nutritious, much of it is edible (flesh, seeds, leaves, flowers), it freezes well, makes baked good moist, and in a pinch, it can turn into a carriage if you need a ride to the ball. Yes, pumpkins are real versatile like that.
We want to hear all the ways you like to use this wonder fruit, so tell us:
We’re always on the lookout for more ways to make stuff at home, so this is where you come in! Tell us:
Do you make some on a fairly regular basis? Or less than you wish you could? Or maybe you’re looking for a homemade version of a favorite item. Whatever it is, let us know!
The first day of school is just around the corner, and some have already started (sorry!). Back in my school days, that meant my mornings were spent trying to linger in bed for as long as I could get away with, milking it for every last minute of sleep possible. Which, in turn, often meant rushing out the door without so much of a hint of breakfast. Not a crumb or even drop of milk in sight. It’s a wonder I made it through third grade. So let’s talk about breakfast! We need quick and easy, or make-ahead ideas, for all the sleepyheads like me.
Today’s Kitchen Talk topic is all about the tomato. Tell us:
It can be about choosing tomatoes, your favorite variety of tomatoes, growing tomatoes, cooking tomatoes, canning tomatoes, the most delicious or even unusual dish you’ve had with tomatoes … as long as it features the tomato, we want to hear it!
These days, we’re all about the quick and easy: shirts that don’t need ironing, little robots that clean the floor (not that quick but definitely easy), dishes that clean themselves and walk themselves to the cupboards (quick and easy, just not reality yet). There’s no other season I truly appreciate quick and easy like summer. See, summer is when we have a constant parade of house guests, lovely friends and family who are in full-on vacation mode. And if there’s one thing I’ve learned, it’s that full-on vacation mode means regular snack breaks.
I’m guessing summer snacking is big in many households too, so today’s Kitchen Talk topic will hopefully help us all. Tell us:
These days, when I walk into my local vegetable market, the bin holding zucchini is just a sea of deep green freshness. Sometimes, in the winter, you’ll see some sad-looking specimens, but not in the summer. I have a hard time resisting them, even though I usually still have a small supply at home. I can’t help it. Fresh vegetables are my weakness. Especially since I’ve given up trying to grow anything in my backyard. (The deer and groundhogs won that battle.)
Whether you are fortunate enough to have zucchini plants in your garden, or like me, want to bring home way too much zucchini every time you head to the market, there’s no denying it: there’s zucchini everywhere. So let’s put that abundance to good use, shall we? Tell us: