Dirt to Table Experiences
Discovering the Virtues of Squash: Spaghetti Squash Fritters with Sriracha Mayonnaise
“Simplify Velva!” It is the story of my life. It is my main challenge, it is what I strive for, and I remind myself everyday to slow down, I am moving too fast, take a breath. I find that I am most successful at keeping things simple is in the kitchen. This is the
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Dirt to Table Experiences
Dirt to Table Experience: Carrot-Orange Soup
People are often surprised that we grow carrots-not sure why. Folks may envision carrots being difficult to grow or just not on the sphere of their garden reality. The fact is we grow a lot of carrots. This past season we sowed close to 2000 seeds, that does not necessarily equate to 2000 carrots, but
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Dirt to Table Experiences
The Art of Salad: Fennel Slaw with Grapefruit, Cracked Pepper, and Pistachios
There are a million creative and innovative ways to prepare fennel. It can be grilled, roasted, braised, sautéed, added to soups and stews, and still my favorite way is to use fennel in salads. The crisp crunch of raw fennel with a very subtle anise flavor is beautiful and provides a worthy foundation for an
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Dirt to Table Experiences
Learning to Preserve: Meyer Lemon Jelly with Vanilla
I have just a few short weeks to harvest, preserve and enjoy my Meyer lemons. This season I am sharing more of the bounty with friends and experimenting with new ideas. First out of the gate is a Meyer lemon jelly with a hint of vanilla. This a wonderful out of the ordinary jelly that
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Dirt to Table Experiences
Learning to Preserve: Easy Spicy Habanero Mint Jelly
The summer garden has come to an end. The abundance of hot peppers is winding down too. The peppers will continue to produce (albeit at a slower rate) until the first frost in December. However, I am finished for the season trying to preserve peppers, and this jelly was a nice end to a
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Dirt to Table Experiences
Learning To Preserve: Mango Chutney
Mango trees growing-up were abundant throughout south Florida. Neighborhoods were filled with backyard trees that were 35-40-feet tall. In the summer branches were heavy with hundreds of ripe mangoes. Companies would often scour the neighborhoods and offer to buy the fruit directly from the tree, and then would bring in equipment to shake the tree