In my ever continuing journey to both eat unique, seasonal meals as well as cook ahead to make future meals easier I’ve been trying to both relish and enjoy the bounty of summer fresh and sweet, while also preserving some of it for my winter pantry. Lately, every week or so I have one “Big” cooking day. I make a loaf or two of bread, feed all of my sourdoughs (yes, I have three now.), maybe shred some zucchini for the freezer, and then choose a recipe from one of my preserving books to make up for the pantry while summer produce is plentiful. I guess you could say that I’m making my own convenience foods when, you know, it’s convenient. While flipping through a recent read from the library [... To read more, click here ...]
I may have mentioned once or twice . . . or 47 times . . . that my husband and I met while in college in New Mexico. Both out-of-state students, we fell in love with each other, AND Southwestern Cuisine. I love any and everything green chile. Hamburgers? Infinitely better with chile on top. Breakfast burritos? Yes, please. Shredded Pork? Tortilla Soup? Calabacitas? Enchiladas? Queso? Stew? Chile Rellenos? All better with green chile. So when Hatch Chile Season comes along, I take advantage of it in any way I can! I know that every year around mid-August the chiles are coming. I find reasons to drop by my local grocery, just in case they’ve arrived already. This past Tuesday I arrived just as they were unloading and setting up [... To read more, click here ...]
Welcome to the Heartland! Reformed Urbanites, we are enjoying new life on a small family farm/homestead in the Midwest. Join us as we garden, cook, read and enjoy our boys; becoming better stewards of the Earth while raising our family.
Want to learn more about us? Click
