Zucchini blossoms stuffed with ricotta and deep-fried are a classic summer dish. The petals are too delicate to hold on to for long, so in the short time they are around we tend to stick to the tried and true recipes. Until now.
I recently saw a post from Neil Faba, the man behind the wonderful Communal Table blog, about baked zucchini blossoms. Neil did his simply just sprinkling with salt and pepper before tossing them in the oven. I decided to try my traditional stuffed and breaded blossoms baked in the oven. Continue »
Our yard is small, we live in the city so we accept it. Most of our gardening is done in containers. We stick to herbs and flowers mainly after a few unsuccessful attempts with tomatoes.
My husband Kerry is in charge of the yard. His idea of gardening is to let weeds thrive so things look lush & green, hence the lovely milkweed and crabgrass border leading to our door. Continue »
Linda Crago runs Tree and Twig Heirloom Vegetable Farm in Wellandport. This winter she started posting photos of her harvest on Twitter. Beautiful green swiss chard and arugula that she was growing in January! How does she do it? Does she have some kind of veggie grow op in her basement? Continue »
Many Fiesta Farms customers bring their own bags to the store. And while our cashiers are always on hand to pack your groceries, we’ve noticed many a frazzled customer chipping in. So, we asked our seasoned employees to boil down their collective wisdom on the lost art of bagging groceries. Enjoy!
Zucchini blossoms stuffed with ricotta and deep-fried are a classic summer dish. The petals are too delicate to hold on to for long, so in the short time they are around we tend to stick to the tried and true recipes. Until now.
