We picked another 8+ pounds of cucumbers from our garden and needed to find another way to put up these, but wanted a different style than the sweet spears that I put up last week. I found the recipe for Dill Pickles on page 50 of the Ball Blue Book guide to preserving, which is […]

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With over 6-pounds of fresh cucumbers picked from our garden I decided to put them up, meaning, I wanted to preserve them for the year. I found the Sweet Pickle Spears recipe on page 51 located in the fresh pack pickled foods & chutneys section of the Ball Blue Book guide to preserving. The recipe […]

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I selected the Stewed Cucumbers with Sour Cream and Dill Schmorgurken mit Saurem Rahm und Dill on page 136. I’ve found the same recipe on several other Internet resources, in the volume Vegetables, it attributes the source to the book Foods of the World/The Cooking of Germany.

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After a brief and welcome 5-day vacation where we celebrated Monique’s birthday with Ben and Carol in Miramar Beach Destin, FL, we returned home yesterday to find plenty of produce ready to pick from our garden. Cucumbers, patty pan squash, yellow squash, blueberries, poblano peppers, Shishito peppers, okra, and tomatoes were ripe for the picking. […]

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Rabbit was a regular special menu item at the Columns Hotel, I worked there under Chef Chris Canan and Sous Chef Bryan Coates. Crickhollow Farm out of Jayess, MS would deliver whole rabbits along with fresh herbs and edible flowers on a weekly basis. This was around the years 1986-1988, and way before the farm […]

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