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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Food + Drink
Easy Spicy Corn and Coconut Chowder
This quick and easy recipe for a spicy corn and coconut chowder highlights the taste of summer. You can use fresh corn right off the cob, or frozen yellow corn, like I did in this recipe. The coconut milk provides a dairy-free option while adding warmth and a richness to the chowder. Pureeing a portion
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Savoring the Season
Make Ahead Lentil Salad
Let’s keep it simple, shall we? Creating weeknight wonders is no easy feat. I have often stared into my pantry or refrigerator on my way to work waiting for the meal fairy to present me with ideas. The farmer’s market was bustling this weekend with the arrival of late spring-early summer vegetables (Remember I live
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Food + Drink
Stay out of the Kitchen: Summer Gazpacho
The heat has become almost unbearable. The humidity on most days is pushing 100% along with the 100 degrees F. temperatures. We affectionately refer to the heat here in the panhandle of Florida as “swamp heat”. Unlike the southern part of the state which lay claim to a tropical climate, us hooligans in the north
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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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Dirt to Table Experiences
Dirt to Table Experience: Cauliflower Steaks with Olive Relish and Tomato Sauce
Would you have thought that you could roast and caramelize cauliflower to enjoy like a meaty steak? I raised my eyebrow initially at the idea, but with half a dozen heads of fresh cauliflower from the garden, we were ready to take our weekend dinner path in a different direction. I am not advocating that