Category Archives: Richmond

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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Grit Coffee, 4th & Grace

Say hello to Keegan and Kaitlyn at Grit Coffee at 4th and Grace inside Champion Brewing in downtown Richmond kitty-corner from Rappahannock.

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Quinoa salad

There was some homemade veggie broth to use up so I finished it off by making quinoa, letting it cool and accenting the quinoa salad with tomato salsa, overnight pickled mini-cukes and red cabbage sauerkraut. Pretty tasty. Although the fermented … Continue reading

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Gazpacho season

While pondering how to use all these mini cucumbers from the garden I recalled it was gazpacho time again so I just added Cherokee purple tomatoes, sweet onion, red pepper and a bit of poblano pepper from the farmers market … Continue reading

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Swiss chard breakfast

I am just back from the Carytown Farmer’s Market at City Stadium where I grabbed some Swiss chard and cooked it up in some bacon grease, fried an egg and complemented it with garden lightly pickled mini cucumbers and Cherokee … Continue reading

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Cucumbers for Tzatziki

The Persian baby cucumbers (Botanical Interests) are about to overwhelm me so I sliced them thinly but slackerly did not de-seed before combining with the SESE Chesnok Red hardneck garlic we grew last winter, adding to yogurt and mixing to … Continue reading

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