One year, by accident, I planted our spinach just a little too late at the end of summer to get a fall yield. However, this accident lead to a wonderful surprise in the spring. By the first week in May
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A quest for the elusive morel mushroom
Sometime in early April I decided this was the year that I would go traipsing around through the woods in search of morel mushrooms. “Wouldn’t that make a good blog entry?”, I thought to myself. Talk about delicious organic, locally-grown
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Ann Arbor Street Food
“Through some rare genetic oddity, my sense of taste is at full strength only when I’m standing up.” – Calvin Trillin, The New Yorker
When you visit street food vendors in other countries, you are likely to find food distinguished
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Apple-Blueberry Bran Muffins
Looking for something to surprise mom with on Mother’s Day morning? How about muffins! This apple-blueberry muffin recipe is one of our favorite Sunday morning breakfasts. We always pick a ton of extra blueberries in the summer and freeze them …
Farm fresh, free-range eggs!
It’s not surprising, but this week is National Egg Salad Week. I assume due to the fact that fridges all across the country contain a dozen or two hard-boiled, brightly-colored eggs. I actually dyed some eggs this year as well.
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Making Mozzarella Fior di Latte
There are basically two types of mozzarella cheese. Mozzarella di Bufala (buffalo mozzarella) is made from domesticated water buffalo milk and mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow’s milk. Buffalo mozzarella is made from milk
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