3- to 4-pound pumpkin 1 cup water Preheat the oven to 350º F. In a 9x13" baking dish, place pumpkin halves. Add water. Bake for one hour or until flesh is soft and easy to scoop. Scoop the pumpkin flesh out, leaving behind the outer shell, and into a blender or food … [Read more...] about Homemade Pumpkin Purée
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Weekly Dinner Menu: 10/18/10
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from the ability of do-aheads and being able to buy in bulk. … [Read more...] about Weekly Dinner Menu: 10/18/10
Composting Basics: Our Compost Pile
We have a compost pile. It started when my husband pulled out a pesky lilac that was taking over the corner of our yard. In the dirt patch, he happily started gathering together fallen leaves and grass clippings, and the next year while we were putting in our first raised bed … [Read more...] about Composting Basics: Our Compost Pile
Weekly Dinner Menu: 10/11/10
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from the ability of do-aheads and being able to buy in bulk. … [Read more...] about Weekly Dinner Menu: 10/11/10
Quick School Lunch Tip: Peach Freezer Smoothies
I tend to get a bit greedy with peaches, as in I buy them by the crate. Last week I realized I was either going to need to eat the remaining 5 pounds I had still to get through that hadn't been processed to freeze or eaten fresh or baked into muffins. I knew I needed to get … [Read more...] about Quick School Lunch Tip: Peach Freezer Smoothies
