Use This Blog


I'm glad you're here. 

I started this blog to help people like me--people who want to eat locally but don't quite know what to do with unfamiliar vegetables. I mean, eating locally is a great idea in theory--and in practice is you live in areas of the world that produce food year round. However, most of us live where there are seasons, real seasons [yes, I lived in Hawaii long enough to notice the subtle changes in weather that indicated seasons].

A typical Spring box--lots of delicious greens, and other cool weather crops.
If you're eating locally, that means you're eating seasonally. Lots of greens in the Spring, lots of everything in the Summer [which becomes overwhelming in August], and an abundance of greens and long-storing vegetables in the Fall.

To get the most out of this blog I built a Visual Recipe Index by Ingredient. There's a screen shot up there. Just click on whatever is overwhelming your garden, your crisper, or your pantry. Chances are I've got a few suggestions to inspire you.

If you like pizza, and boy does my family, I created a Visual Pizza Recipe Index. Choose your category (pizza doughs, vegetarian pizzas, pizzas topped with meat, pizzas topped with fruit) and click on the photo that catches your fancy.

If you'd like to print a recipe, I've got a PrintFriendly function. Scroll down to the bottom of the post and click on the button as shown.

Check the Remove Images box to save on ink.

Then delete all the headnotes you don't want so you are left with the recipe (and save a few trees).

If you're looking for local food in your area, or looking to buy direct from the producer and have food shipped to you, please check out these two sites: and Local .

That's enough to get you started--let me know how I can make this a better tool for you!


  1. Replies
    1. Meghan,
      Thanks, my friend!
      I hope it's helpful.

  2. love it. you're so helpful. and I'll definitely be using you - or at least your blog - in future.

    1. Kristy,
      That's what I'm here for. To be used.
      I'm speaking on behalf of the blog.

  3. I love your site! I oversee the FCS (Family and Consumer Science) middle and high school teachers in Minnesota at MDE. We have recently (2017) implemented Farm to School frameworks in all the first level Foundation of Foods/Culinary courses. Would love to connect with you regarding presenting at Summer Institute on Food/Culinary/Farm to School.

    1. Maxine,
      Thanks for your comment! I'll contact you shortly about Farm to School.

  4. Hello, I love your recipes and have made the Apple and Sausage Cornbread Stuffing in the past but I somehow can't recall the recipe for your pan cornbread that you mention in the recipe.
    Can you please point me in the right direction or repost it so I can make it for our Canadian Thanksgiving this weekend?

    Thanks so much,

    1. Hi Ernie!
      I love how Canadians do Thanksgiving--over a long weekend (instead of the middle of the week) and earlier in the harvest season (before first frost) so that it's easy to find plenty of local ingredients . . . I'm thinking about sage, which is super abundant in my garden plot during Canadian Thanksgiving but is long dead by the time American Thanksgiving rolls around.
      If you read the Notes section of the Apple and Sausage Cornbread recipe I linked to 2 places I've posted my cornbread recipe, and here's a short summary:
      1 egg
      1 cup buttermilk
      ½ teaspoon baking soda
      1 cup cornmeal
      ½ teaspoon salt

      Preheat oven to 425 degrees. Add a glug of cooking oil to a 10 inch cast iron skillet or an 8 inch square pan and place in the oven to heat. In a large bowl whisk the egg and buttermilk, then dump the dry ingredients on top. Whisk until the batter is smooth. Bake for 25 minutes, until top begins to brown. Serve hot.

      Happy Thanksgiving!

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