Dirt to Table Experiences

Summer Tomato Bruschetta

  Good food is very often, even most often, simple food. ~Anthony Bourdain   This summer tomato bruschetta recipe is about simplicity. A few quality seasonal ingredients, fresh summer tomatoes, a good splash of olive oil, fresh garlic, a small handful of chopped parsley, a few grinds of salt and pepper, and good crusty bread

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Dirt to Table Experiences

Farm Fresh Cucumber Salad

Summer temps are climbing. We are averaging close to 100 degrees each day, with 100% humidity. I am not complaining too loud, we could be landlocked in Texas or Arizona with soaring temperatures approaching 115-120 degrees daily. The summer growing season has ended here in north Florida except for the heat loving eggplants, okra, and

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Dirt to Table Experiences

Savoring the Season: Prosciutto And Nectarines With Blue Cheese

We try to keep dishes cool this time of year to minimize competition with the Florida heat and humidity. A few quality ingredients, and you can have something special to share with your family and friends. Fresh summer salads with ripe stone fruits, a bit of prosciutto, and salty blue cheese with a light honey

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Dirt to Table Experiences

Dirt to Table Experiences: Baked Turkey Chiles Rellenos

This time of year our garden is an untamed jungle.  Heat and humidity have taken their toll on our summer vegetables, and the weed Gods have blessed the foot high grasses, and welcomed the natural pests of the vegetable garden.  As we hack our way through the garden standing tall and proud are the poblano

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Dirt to Table Experiences

Savoring the Season: Refrigerator Cucumber Salad

Preserving the seasons bounty does not have to be all consuming.  It can be simple with delicious results. Late spring when the cucumbers in the north Florida garden are coming in faster than can be consumed or shared with friends is the signal to make a batch of refrigerator cucumbers.  You need only a few

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Dirt to Table Experiences

Dirt to Table Experience: Moroccan Raw Carrot Salad

Did you know that the Moroccans brought carrot salad to Israel in the 1940’s?   This dish became so popular that it is now a common dish served in Israel to celebrate the Jewish holiday Rosh Hashanah. This salad is served to symbolize a sweet and fruitful year to come. A blend of oil, lemon

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