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Hot Peppers from my Garden!

Ghost Peppers, Scotch Bonnets of various colors, Beni Highland, Habanero’s, Lemon Drop, Bishop’s Crown….to name a few!!!


How to separate an egg!

Although not in English, the video is perfectly understandable. I plan on trying this today.  Very cool and new for me!

Nature provides us with the most amazing bounties, and fresh Oyster Mushrooms are one of those treats!!  The recent rains brought out these beauties!!!  I came across them while walking behind my house en route to the community pool.  I literally picked several pounds – all from one log – and will be sharing with friends and families.  My kitchen has the distinct Oyster Mushroom aroma right now, which beats any artificial aroma any day.  Oh the good things in life!!  I will post recipes and more pictures tomorrow.

Oyster Mushrooms

Foodieforager’s Finds: Fresh Spring Salad

I love spring for so many reasons! One of the biggest is because of the fresh salads that can be created – most right from your own yard! The nice thing about a spring salad is that you do not need a large yard to create and enjoy! The bulk of this salad came from pots on my patio (spinach, lettuce, nasturtium, celery leaves), and the raspberries from vines along the back of my condo. The goat cheese came from Mackenzie Creamery here in Cleveland, Ohio, and the tomatoes (from southern Ohio) came from a local farmer’s market here in Cleveland. As for the vinaigrette, I had recently picked fresh basil and steeped in an organic white wine vinegar for a couple of days. I then strained, and sprinkled over the goodies with a dash of olive oil. I salted and peppered to taste. Ah….the flavors!! Fresh, sweet, tangy!! The best part? Healthy, flavorful, fresh, easy, and mostly local!

I have no ties to these guys, just love what they are doing! I consider this a great foodieforager find! Check it out…

                        Hen of the Woods (maitake) Mushrooms – Grilled

Hen of the Woods on the Grill


Hen of the Woods wild mushrooms are a favorite of mine, and here in the midwest the foraging season is in full swing!  Tonight I took the tender large “leaves” and brushed with olive oil, fresh garden herbs (tarragon, rosemary, parsley), and salt and pepper.  I grilled for about 10 minutes and the result? An awesome steak-like side dish.  Oh so good!!!

Hen of the Woods - Grilled

                                                                                                             Wild Purslane Salad

Purslane Salad

Wild Purslane is so fantastic!  We whipped up a quick salad the other night using only fresh garden treats: purslane, radishes, tomatoes, and cucumbers.  Dressed with Sudachi Ponzu vinegar, olive oil, and a little bit of salt and pepper, a simple healthy start to a summer dinner is ready in a jiff!

Give Purslane a try! We pick ours when pulling weeds, as we know our yard is organic.  So good for you!! It can also be purchased at farmer’s markets.

Traditional Mojitos


Traditional Mojitos


Perfect on a hot summer evening, Mojitos are simply refreshing!  Make the simple syrup/mint mix ahead of time and refrigerate.  When the Mojito urge beckons, the drink can be assembled quickly!!  As well, by blending and then straining the mint, you will not have annoying, unsightly mint leaves stuck to your teeth.

For the syrup mix:

  • 1 ½ cups simple syrup
  • 7 or 8 sprigs fresh mint

 Blend well and then strain, refrigerating mint syrup mix.

 For the Mojito:

Working with 1 glass at a time, run a lime wedge around the edge of the glass to moisten it and give the drink an extra lime kick.

 Mix the following in each glass:

 Garnish with a mint sprig and/or a lime wedge.  Enjoy!!!

Roasted Vidalia Onions with Tabasco brand Soy Sauce

Tabasco brand Soy Onions

Preheat oven to 400°F. Peel onions and cut each lengthwise in half, keeping root end intact. Combine remaining ingredients in a baking dish. Place onion halves cut-side down in mixture.

Cover dish with foil. Bake 30 minutes, basting occasionally. Remove foil and cook 10 minutes longer or until onions are tender. If too much liquid, drain off a bit and cook until onion are lightly carmelized.  Enjoy on burgers or alone on an antipasto platter.  Quite tasty!!!

Recently foraged Morels


These are a favorite find of mine! Cooked in butter with ramps, Holly’s Sea Salt and pepper – there is nothing finer.


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