Utilizing and embracing lard as one of the healthiest cooking oils.
When ripe grapes fill your vines, it's the perfect time for pie--concord grape hull pie, to be exact. Check out my favorite recipe.
Finding zucchinis or summer squash buried in your garden, overgrown and the size of pumpkins? At Inn Serendipity Farm and Bed & Breakfast, this harvest abundance inspires our zucchini fritters, our favorite late summer recipe that uses nine hearty cups of shredded summer squash or zucchini.
Nothing beats the convenience of having homemade broth and stock on hand, and they taste much better than anything you can buy at the store. Best of all, they’re easy to make, and you’ll reduce kitchen waste by extracting the flavor that remains in bones and vegetables peelings.
With a variety of vegetables, knuckle and neck bones, and bones with meat clinging to them, this brown stock is chock-full of flavor. And it’s so easy to make, you’ll never want to use store-bought canned broth again.
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