The Gatesville Farmers Market has really changed, since I was selling vegetables there. There are more vendors now, and more variety. There is a German woman who’s makes breads and German pastries that are fabulous, using organic King Arthur flour. There is also a woman raising goats and making cheese. I bought feta with sun-dried…
Sunday Brunch
It wouldn’t take long to guess where we went – Jack Allen’s Kitchen, of course. We’ve wanted to try brunch for a while. They do a fabulous buffet. Some of my highlights were: house cured ham, green chile pork and eggs, jalapeno sausage, homemade breakfast sausage, chicken fried chicken, chicken fried ribeye, jambalaya, and braised…
Spring Slaw
It’s time to say goodbye to my kale. I picked the last of it, and decided a slaw would be good. Then, I pulled some golden beets and the green tops were beautiful, and the golden beets are delicious raw in a salad. Also, I pulled some carrots, so the ingredient list was falling in…
Potatoes and Onions and More, Oh My!
Author: Kathy Eggplant I practice what’s called intensive gardening, combined with my version of square foot gardening. After digging down and removing 8-10 inches of dirt from the ground beneath my raised beds, I filled the beds with compost and soil, so I ended up with a rich soil depth of 18-20 inches…
Are You a Good Host?
Living in rural areas, and having close contact with soil and plants is not only good for your stress level, but also your gut bacteria. In a recent New York Times article, Some of My Best Friends Are Germs, Michael Pollan explores the results of destroying (beneficial) microbes on our skin and gut. Our resident…