Mary Ann's Blog

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Power To The Flower

Zucchini are best when they are small; they have better flavor, less seeds and water. I plant Romanesco and Fiorentino, two Italian varieties and I love to cook the flowers too. If you do, pick the flowers in the early morning when they are open and not wilted. Carefully …

Summertime and the Bakin’ Is Easy

This has hardly been the summer to turn on the oven but when the hot and steamy weather turned cool with low humidity, I had to make my family's favorite summer time cookie to go with lemonade and vanilla ice cream. This is the easiest cookie in the world to make so don&#…

Sellin’ Like Cod Cakes

Crab cakes are a New England favorite but fresh crabmeat is not always available so that is when I turn to cod. Cod cakes can be just as delicious and dare I say less expensive than crabmeat. So when you are craving crabmeat and it is not available, give the mighty cod a …

Bean Bash

Right now my garden is awash in beans of every description from string to snap to yellow flat pole beans. From the trellis to the bush varieties, I harvest away while I conjure up what I will do with them. Freeze them? Never! They will taste like mush. Can them? I am luke…

Mushroom Magic

Mushrooms. What could be easier to cook? Well, there is a right and wrong way. The right way is to first wipe the mushrooms with a damp paper towel; do not wash them as the excess water will make them steam instead of brown. Next get out a pan large enough to hold them in…

Grate Zucchini

What do you do when your zucchini takes over the garden and you find yourself with baseball size ones? Grate them and freeze for winter use. They are perfect for scrambled eggs, frittata, quiches, stuffed into vegetables, as quick sauce for pasta and for zucchini fritters…

King Cucumber

Cucumbers. I have a LOT of them and I love the great fresh crunch that only a cucumber from the garden can give. This versatile vegetable is low in calories so eat up plus they can be used for non culinary purposes as well like taking down swelling on puffy eyes. So if yo…

Summer Veggies

The best way to use summer veggies from your garden is to grill them and I often do but when I need the grill for other things like meat or fish and I want veggies too, I toss them in olive oil and seasonings and oven roast them; takes just about 20 minutes. While they ar…

Got Swiss Chard?

Swiss chard is coming in like crazy in my garden and I like it sauteed with garlic and hot red pepper flakes but sometimes I use it as a filing for an open face one crust free form pie. It is a great way to use up an abundance of  it; two big bunches will cook down t…

Basil, King of Herbs

My basil is coming along nicely now and it will not be long before I make pesto. In Liguria from where this sauce is king, it is traditionally made with a mortar and a pestle and is where the name basil comes from, from the word to pound down, pestare. Coarse salt, a garl…