condiments/pickles/jams/jellies

Rhubarb Barbecue Sauce is way more fun than rhubarb jam. This time of year, when rhubarb is plentiful, jams and pies are…

GINGER BEER BBQ SAUCE is sweet, tangy and finger licking fantastic! It’s Easter weekend. The whole world is faced with the risk…

Everyone wants a great rib recipe. That go-to, easy, sure-to-please rib recipe that knocks it out of the park every time especially…

It all started with a boat ride. Ralph and I had spent the morning working at the farm when he asked if…

Last week, while I was working on the new menu for Italian by Night, I got a ping from Sean MaGrath, photographer extraordinaire/web guy wizard.…

If you’ve been reading my blog for any length of time, you know by this time of year any berries from last…

Lovage is an old fashioned herb that grows to be over six feet tall. Later in the season the leaves can get…

Preserved Lemons sound exotic but are dead simple to whip up and make a fabulous hostess gift for the foodies in your…

Basil Puree unlike pesto seems to keep forever in the freezer. Most likely, it’s the absence of pine nuts and cheese that…

RIGHT TURN CLYDE! For those of you who remember my jubilation last summer when I’d discovered that my struggling teeny black current…