A place to find some favorite, some standard, and some occasional surprises of the season. Accompanied by how-to, where-to-get, and maybe even a back-story. Enjoy!

How Come Those Greens Are So Good?!? — For the hundreds of customers who ask us: this is for you.

These really are so simple, so easy, and so readily available from local farms nearly year ’round. Oh, and what a tasty and healthy dish to eat!

There are many types of greens to cook with. Choose your favorites, depending on your preference for mellow or spicy. We list them here in order:

  • Chard (the mildest)
  • Collards (a little more pungent)
  • Kale (about as spicy as collards, above)
  • Mustard greens — there are many varieties (these are quite spicy, similar to horseradish)

Find a pan you can sauté in and put liquid in, which also has a lid. Stainless steel is best (no cast iron).

You’ll need:

  • diced fresh garlic
  • diced fresh ginger
  • greens — a mix of your favorites (we use ’em all)
  • sea salt
  • fresh-ground black pepper
  • water

Sauté the garlic and ginger until golden. Add greens, salt, and pepper and enough water to steam. Cover with the lid and cook for at least 1-2 minutes — a few minutes longer if you prefer softer greens.

Serve with anything. Yum!

Ike’s Cooking Secrets

A note about water: If you steam vegetables in your home kitchen and don’t need to use all the leftover water in whatever you’re cooking right then, don’t pour it down the drain! It’s full of flavor and nutrients. Refrigerate it in a mason jar or fill an ice cube tray. You can use it later as a base for soup or stew.

Maraschino Cherries

Found a really awesome old handwritten cookbook, want to share this… June 12 1947

4 pounds cherries
5 pounds sugar
Let stand over night
Add one ounce almond extract
Cook 12 minutes then seal
Looks so easy…
Cherry season will be upon us before you know it

Vegan gluten free cashew rosewater shortbread

1 1/4 cup oat flour
1 1/4 cup sorghum flour
3/4 cup sugar
1 cup tapioca starch
3 Tbl cornstarch
1/8 tsp salt
3/4 pound margarine or coconut oil
1/2 cup raw cashew
2 Tbl rosewater
Mix first 4 ing. In food processor, add margarine in chunks continue blending, add nuts continue add rosewater.
Spoon onto baking tray. Bake for 20 ish minutes or until golden around edges. Let cool. Glaze..
1 cup powder sugar
1 Tbl rosewater
1-2 Tbl hot water.
Whisk together, careful not to make too thin. Drizzle over cooled cookies with fork.

Eat em up!