On KMOX radio today, a caller asked for a new pork tenderloin recipe. Here it is:
Ginger-Mustard Pork Tenderloin

1 pork tenderloin, silverskin removed
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ground ginger

Combine the pepper, cumin, coriander, mustard, salt, and ginger in a small bowl. Rub all over the pork. Place on […]

We finished digging up the garlic today, despite the heavy heat. Here I am moving the bundles of garlic to a shed so that they can dry. (The chicken coop is in the background.) Yes, it is fun to drive a tractor!
We are eating garlic every day, so all of the vampires have left the premises. Here is […]

What a great year for garlic! The heads are large and healthy. Here’s a picture of some of the garlic harvest, which we’ve tied in bundles.
“How long will the garlic last?” asked a customer yesterday. Garlic is a once-a-year crop, so I want to be able to store and eat the garlic until next year’s harvest. […]

Yesterday, my cousin exclaimed, “1200 garlic plants! What can you possibly do with all that garlic?” Today, I started to dig up the garlic and these really fresh heads of garlic are now available at Kitchen Conservatory. The crop looks beautiful. What to do with all that garlic? Pesto, roasted garlic bread, spaghetti with olive oil and garlic, shrimp […]

Two years ago, we planted 12 red currant bushes and 12 black currant bushes. Currants are not a well-known berry in the United States because they were banned from commercial cultivation for most of the 20th century. They are legal now and I was eager to have some because I had enjoyed the taste of […]

In a participation cooking class recently, a student asked, “Is a tablespoon a large spoon or a small spoon?” The chef answered, “a large spoon.” The student then used a large serving spoon (about the size of 4 tablespoons) to measure the ingredients. Oops; we had to start over.
At a cooking tutorial recently, the student said, […]

Last year we experimented with growing tomatoes in the Florida Weave. It was fabulous, so we left the stakes in place to do it again. The Florida Weave uses twine, woven around stakes, to support the tomato plants. As the plant grows, we thread the branches through the twine. Setting up the stakes takes some time, […]

A couple of brown bananas are sitting on the windowsill.
“How about banana bread?”
Banana bread takes an hour to bake. It’s after 8 pm.
“How about banana muffins?”
So I collect my supplies for banana muffins: muffin pan, butter, sugar, egg, flour, leavening, disher, but wait, we are out of muffin papers.
“Couldn’t you bake them without liners?”
No matter […]

Today I harvested 30 pounds of gooseberries, which is about a quarter of our crop. Anybody have any new gooseberry recipes? Because I think I’ll be making a lot of pie, jam, chutney, and fool!
Two years ago, I asked my husband to plant a gooseberry bush. He planted 24 and they are all thriving! (Unlike our […]

Certain food combinations are much more than the sum of their parts: tomatoes and basil; bacon and eggs; chocolate and raspberries. To this list, I must add goat cheese and honey. Just drizzling honey on goat cheese and eating on a cracker is a sensory delight. Inspired by this taste, I created this dessert to showcase goat […]