Wilted Rainbow Chard Recipe
by Karen Atkins

There are many recipes for wilted chard in which the greens are sautéed and then simmered in stock until they are extremely tender. This is not that kind of recipe. To retain the crunch, freshness, and color, just gently warm the chard in oil you’ve infused with flavor. Serves four.   >> read article
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Savory Okra Pickles Recipe
by Ruth Mason McElvain

For this recipe, you need six very clean wide-mouth pint jars, sterilized as directed by manufacturer, 6 lids and 6 bands separated into a shallow pot of boiling hot water ...   >> read article
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Classic Pepper Sauce Recipe
by Ruth Mason McElvain

Wash and sterilize several saved bottles such as those for soy sauce, beer, small wine bottles, soft drinks, vinegar, Worcestershire and other appropriate bottles saved or bought for pepper sauce ...   >> read article
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Grow a Salsa Garden—Everything but Tortilla Chips
by Michelle Byrne Walsh

If you are a salsa fan, you can grow an edible garden designed specifically to make this spicy sauce. Tomatoes, tomatillos, hot or sweet peppers, onions, cilantro—you can grow it all ...   >> read article
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Plenty of Pecans for the Holidays
by Norman Winter

California has its almonds and Florida its citrus. But from Thanksgiving through Christmas, the southern U.S. has its own legendary horticultural crop: the pecan ...   >> read article
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Recipes for Winter Vegetables
by Anita Stamper

Common belief seems to be that winter vegetables are those that grow in the cool days of late fall into winter or that begin their growth spurt in the still cold days of winter and come to harvest in early spring. Many of the vegetables in the cabbage family often show up on lists of winter vegetables, as do lettuce, spinach, kale and a number of leafy greens ...   >> read article
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Strawberry Kiwi Freezer Jam Recipe
by Richelle Stafne

This recipe uses freezer jam pectin, which means the recipe uses less sugar   >> read article
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