Kitchen Hint of the Day!

February 3, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Breathe easy……………..

Wrap all produce loosely; air circulation around fruits and vegetables reduces spoilage. A sealed perforated plastic bag is ideal. You can make your own by simply poking several holes in an ordinary sandwich or freezer bag.

Kitchen Hint of the Day!

December 13, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keeping your produce fresh………

Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes veggies to rot.

Kitchen Hint of the Day!

October 16, 2016 at 5:02 AM | Posted in Kitchen Hints | Leave a comment
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Crisper Bins……


Line the crisper bins of your refrigerator with a few paper towels or a few sheets of newspaper to absorb excess moisture. Mold spores love moisture, but the towels will keep it away.

Kitchen Hint of the Day!

August 17, 2016 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Save some $ by….


Save money by purchasing in-season fruit and vegetables. You can freeze and store in airtight containers to save for later.

Low-Calorie Dinners Packed with Produce

June 15, 2016 at 5:48 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Low-Calorie Dinners Packed with Produce. Lose weight while enjoying a delicious meal! Recipes containing Vegetables and fruit. A great assortment of recipes including; Toasted Quinoa Salad with Scallops and Snow Peas, Grilled Shrimp Skewers over White Bean Salad, and Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard. Find them all at the EatingWell website.



Low-Calorie Dinners Packed with ProduceEatingWell2

These healthy, low-calorie dinner recipes are loaded with the #1 weight-loss food: vegetables.
Want to lose weight while staying satisfied? Three words to live by: Eat. More. Vegetables. Pack your dinner with produce tonight—it’s naturally low in calories and makes meals more delicious and nutritious! Our healthy recipes make it easy to fill your dinner plate with fruits and vegetables—and keep your calorie intake in check. Start by cooking these satisfying, low-cal, produce-packed recipes.

Toasted Quinoa Salad with Scallops & Snow Peas
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops…..

Grilled Shrimp Skewers over White Bean Salad
Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option……

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots….



* Click the link below to see all the Low-Calorie Dinners Packed with Produce

West Chester Farmers & Artisan Home Producers Market

May 8, 2016 at 9:18 AM | Posted in cooking | Leave a comment
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West Chester Farmers & Artisan Home Producers Market

Spring Market 2016West Chester Farmers Market

The summer farmers market is located on Center Pointe Drive in West Chester just off Union Center Blvd, by the library.

The market is open on April 2nd, 16th and May 7th from 2 p.m. til 4 p.m. rain or shine.

Summer Market 2016

Starting May 21st the market will continue on Center Pointe Drive from 9 a.m til 1 p.m. rain or shine. The summer market goes through mid-October.
* Find us on the round about at the intersection of West Chester Towne Centre and Center Pointe Drive off Union Centre Blvd.

One of America’s Favorites – Corn on the Cob

July 27, 2015 at 5:10 AM | Posted in One of America's Favorites | 3 Comments
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Cooked corn on the cob with serving sticks

Cooked corn on the cob with serving sticks

Corn on the cob (known regionally as “pole corn”, “cornstick”, “sweet pole”, “butter-pop” or “long maize”) is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob. The ear is picked while the endosperm is in the “milk stage” so that the kernels are still tender. Ears of corn are steamed or boiled, usually without their green husks, or roasted with them. The husk leaves are in any case removed before serving.

Corn on the cob is normally eaten while still warm. It is boiled or grilled. It is then often seasoned with salt and buttered before serving. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.



Cooking corn on the cob by boiling

Cooking corn on the cob by boiling

The most common methods for cooking corn on the cob are frying, boiling, roasting, and grilling. Corn on the cob can be grilled directly in its husk, or it can be husked first and then wrapped in aluminum foil. When oven roasting, cooking the corn in the husk directly on the rack is recommended. When roasting or grilling corn on the cob, the cook can first peel the husk back to rub the corn with oil or melted butter, then re-secure the husk around the corn with a string.

Common condiments and seasonings for corn on the cob include butter, salt, and black pepper.



Lillian Eichler Watson, in a 1921 etiquette book, described corn on the cob as “without a doubt one of the most difficult foods to eat gracefully.” She added that “it is entirely permissible to use the fingers in eating corn, holding it lightly at each end; sometimes a napkin is used in holding it.” Sometimes, however, a short sharp knife would be provided that each diner could use to cut or scrape the kernels from the cob for later eating. She described this as “by far the most satisfactory method” of eating corn on the cob.

Some etiquette books recommend salting and buttering the corn a section at a time just before eating that section, which helps to minimize the mess on the diner’s face and hands. Butter dripping down the diner’s chin and kernels getting stuck in-between teeth may be a source of embarrassment for the diner.



Skewers for eating corn on the cob

Skewers for eating corn on the cob

Corn skewers (also called corncob holders) are eating utensils used to hold corn on the cob.

A number of inventive designs can be found through Google. Skewers have been used since ancient times, ranging from articles made of wood found in ethnographic museums to precious tableware made of silver.




Corn was eaten by Native American tribes before European settlers arrived in the Americas. The Maya ate corn as a staple food crop and ate it off the cob, either roasting or boiling it.


Kitchen Hint of the Day!

January 7, 2014 at 9:53 AM | Posted in Kitchen Hints | Leave a comment
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Supermarkets are continually misting their produce with water. That’s because this keeps it fresher and makes it look more appealing to customers. Make sure you’re not paying for all this moisture, however! When buying fruits and vegetables by the pound, give herbs, leafy greens, and other produce a good shake before you bag it. A few cents saved here and there all adds up.

Kitchen Hint of the Day!

January 6, 2014 at 9:28 AM | Posted in Kitchen Hints | Leave a comment
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When considering prices of pre-packaged produce at the supermarket, weigh them first to make sure you’re getting the best deal. Some bags like carrots, apples, and potatoes are often heavier than their package specifies.

Kitchen Hint of the Day!

January 5, 2014 at 8:48 AM | Posted in Kitchen Hints | 2 Comments
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If you’re buying produce that is priced by the item rather than by the pound (such as heads of lettuce, lemons, or avocados), take advantage of the store’s scales and weigh the item to find the heaviest. This way, you’ll be sure you’re getting the most for your money.

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