Monthly Archives: July 2019

Pineapple tomatillo cocktail

I sampled some pineapple tomatillos at the Carytown Farmer’s Market abd after my taste waned I needed a usage for the blended tomatillos I was about to create. Good recipes were hard to find before I decided I should just … Continue reading

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Thai basil with ramen

Fall has briefly returned to Richmond so the windows are open, the A/C is off and I can make my winter standby chicken flavored Ramen noodles but with fresh Thai basil from the garden and added tofu for protein. Yes, … Continue reading

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Okra with tomatoes

I selected the smallest red okra at the farmer’s market as the larger okra had previously been inedible and found a great recipe but did not have any of the Indian ingredients so just sauteed some onions, the okra and … Continue reading

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Claussen pickle knock-off

Who knew when I walked in on my ChemE father 20 years ago measuring and counting all the ingredients from jars of Claussen pickles that I would have an overabundance of Persian cucumbers that I was incapable of consuming on … Continue reading

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Cucumber tomato salad

In the never-ending search for cool summer foods in the 98 degree Richmond heat, I chopped up some green zebra tomatoes, Persian cucumbers and sweet onion and added some Matt’s Cherry tomatoes before dressing with lemon and oil like my … Continue reading

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Cucumbers with one bean salad

What to do with the continuous cucumber conundrum? Chop a cucumber and sweet onion and combine with beans and season with barbecue sauce and/or salsa for a quick, cool, refreshing summer salad. The Cherokee Purple tomatoes are about one day … Continue reading

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Breakfast bowl

After harvesting cucumbers and tomatoes and looking for cantaloupes and watermelons, a nice bowl of Swiss chard sauted with onions, Silver Queen sweet corn red and poblano peppers combined with cannelloni beans, quinoa and salsa was offered by chef. All … Continue reading

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