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Freezing Asparagus for the Winter!

May 09, 2019
You can pickle or can asparagus for the winter, but I am much much too lazy for such things.  I'll freeze asparagus as it takes next to no effort. It's...

Sue's Fiddlehead or Asparagus Pasta

May 09, 2019
You have to love our customers.  They love food and cooking as much as I do, and they SHARE their recipes!! Here is Sue's fiddlehead pasta Sue’s Fiddlehead Pasta 2...

Asparagus Chevre Toast...an easy party pleaser

May 09, 2019
Grill your local asparagus as per my "Asparagus on the BBQ" recipe. Take one sliced ciabatta loaf from our bakery. Brush one side of the ciabatta with grape seed oil. ...

Asparagus on the BBQ

May 09, 2019
The only way I will eat asparagus is on the BBQ.  We make this dish at least 3 times a week during asparagus season. Heat your grill to high, then...

Erin's pasta sauce with frozen tomatoes.

May 09, 2019
This is how I make up my pasta in the winter.  Its fresh taste brings a blast of summer memories back. An hour or two before supper get 6 tomatoes...

Sweet & Spicy Napa Cabbage Slaw

FOR THE SLAW

1. 1/3 cup golden raisins 2. small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise 3. 2 medium carrots, shredded (2 cups) 4. 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)

FOR THE DRESSING

1.1/3 cup cider vinegar 2. 1/4 cup honey 3. 2 tablespoons spicy stone-ground mustard, (dijon works too) 4. 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons) 5. 2 teaspoons coarse salt 6. 1/4 teaspoon freshly ground pepper 7. 3 tablespoons extra-virgin olive oil

PUT IT ALL TOGETHER

  1. Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.

  2. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.