Egg Salad because the chickens are laying again. Plus this month we have Easter and Passover and their eggy traditions. If you don’t have chickens, take advantage of the (relatively) low egg prices this month. Besides, eggs are a relatively low cost source of protein. […]
Spring is when the I’itoi onions shine in the desert garden. The underground parts are filling out into fat juicy onion bulbs, while above ground there are with lots of sprightly green leaves. Southwest Adapted Onion Putting on my “Gardening With Soule” hat for a […]
Do you hate to waste food? So do we! What about those apple peels and cores? Yes, you can compost them, or feed them to the chickens – but here is one way to get one additional use from them before they go outside! Save […]
Acorn season is here. Last week we shared how to forage and process acorns. Now here are a few ways to use them. Acorn Safety Reminder. Do NOT eat raw acorns. They are high in chemicals called tannins, which are great for tanning animal skins […]
Watermelon meets the fruits and flavors of the Southwest in this gazpacho – a refreshing summer soup. This melding of summer flavors started centuries ago when plants of the Old World and the New World melded in the Columbian Exchange. And thanks to Father Kino, […]
In honor of National Senior Fitness Day, May 25, I am going to share how herbs can make you more fit. It’s easy – and tasty too! Have You Heard “Salt is Bad?” It’s a myth! Salt is required for basic health. The part […]
Humans have been eating flowers for millennia, in many different cultures, and in some truly tasty dishes. Desert peoples are no exception. They found many ways to use the desert plants around them, including cactus and their flowers – and fruits too. Yes, […]
Do you want to save money? Do you want to stay healthy? Is the Southwest hot in the summer? Step right up folks, and listen while I tell you of this amazing miracle cure. No, it’s not snake oil, but you can […]
You can serve Dutch Babies for breakfast, lunch, dinner, or dessert! Depends on how you make them and serve them. Their very versatility makes this a recipe that is hard to categorize. This will be a two part post – with the basic recipe today. […]
Have concerns about canning? Here at the end of “Canuary” we have a guest post from a fellow who has been canning and eating canned food most of his life. James Rancourt is now retired and lives in Massachusetts, and this is what he has […]
