Showing posts from August, 2018

Both Sides of My Skin — On Sale!

ICYMI: I wrote a book of short stories: If you haven’t read it yet, now’s your chance! Annorlunda Books is having a 50% off sale at Gumroad , where you can download the ebook for just a couple bucks.  To do that, you’ll need the coupon code BACKTOSCHOOL to use at checkout.  Enjoy!

Heirloom German Gold Tomatoes

Last spring we spent a week traveling across Pennsylvania , visiting some parts of Amish country. While we were there, we purchased several seed packets of heirloom fruits to try. But since we had already started our seeds for the year, they had to wait until the next growing season. Fast forward to today, when we finally get to see what a German Gold tomato actually looks like: These are enormous heirloom tomato from Germany. They are a gold variety with bright red streaks along the sides, making them very colorful (though we picked the first ones way too soon, not realizing that they would redden up).  The flavor is really good — mild, juicy and well-balanced. And since they’re so big, they’re perfect for stuffing: This one practically took up my whole salad plate and was filled with chicken salad. It was a perfectly filling meal! I’m also thinking these tomatoes could make a pretty salsa, too, but mostly we’ve just been slicing them for sandwiches and eating

Raspberry Lime Rickeys

Our main raspberry harvest is just about over for the summer (though we should get a second flush of our everbearing variety in another month or so), but two weeks ago we were still completely inundated with them . We have gallons of raspberries sitting in the freezer, but I also found another great way to process a bunch of them: raspberry syrup, which is then added to one of the prettiest drinks around: It’s really easy to make. Just bring a cup of water and a cup of sugar to boil, then add 2 cups of fresh raspberries.  Bring the mixture back to a boil briefly and then take it off the heat. Let it steep for at least 30 minutes before straining into a pint jar: The straining process is pretty slow, but it keeps (most) of the seeds out. Raspberries are so delicate that they break down into a nice, thick goop pretty easily. Once the syrup has cooled, it’s ready to use for mixing some drinks! To make that easier, I highly recommend a flip-top spout lid des