You're going to have to trust me on this one.
My Terry can spot a wild muscadine or scuppernong from a mile away.
Common sense isn't so common any more, specifically when it comes to our relationship with nutrition. As a whole, we are a nation hooked on processed foods and drive-throughs. And we pay a price for that.
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It's perfect as is.
Last Saturday I was a late volunteer at the Hitching Lot Farmers' Market. That is, I arrived at 8:30 a.m. to stay until time to pack up the coffee and tables, around 10. I was delighted to see how busy things were when I arrived.
Bess Swedenburg laughingly admits she has friends who think she's "crazy." At times, she may even wonder herself. But not long enough to stop the canning juggernaut going on in her Mayhew kitchen.
Burgers. Dogs. Steaks. Maybe some sausages. We know you've got the grilling part of your Labor Day cookout covered. So rather than mess with that, we'll offer up some delicious sides that will complement whatever else you have on the menu.
Those darn zucchini! There's an army of them occupying your garden right now and each one is as big as a blimp.
Figs seem to have such a short season here. Between the birds and the hot weather, their time in our area is fleeting. When I see them at the Hitching Lot Farmers' Market, as I did last week, I snatch them up and figure out what to do with them later.
Let's get one thing clear -- I am not proud of this recipe.
My memories of my Granddaddy and Grandmama West's farm in Pontotoc are few and precious. I was very young when Granddaddy died and his beloved Minnie moved back to Memphis, leaving behind the rural peace they had enjoyed together.
A few nights ago at a reception I tasted a bright and fresh-tasting cucumber soup that Fred Kinder had brought. It was served from a pitcher and poured into clear plastic shot glasses.
Sometimes the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here's a delicious solution that requires no more heat than is necessary to grill up some bread.
We generally assume two things about salsa that we shouldn't.
A couple of days ago, an email came my way with a photo of Benny Yarbrough holding a brag-worthy tomato. Yarbrough wasn't looking for attention, but had shared the picture because it was the largest tomato he's harvested in all his years of gardening.
I have become hooked on throwing fresh cherry tomatoes into some olive oil in a skillet and adding whatever to make a sauce for whatever.
Those first few weeks when the kids head back to school can be among the most hectic for families.
For baby boomers, the month of August represented a whole third of summer vacation. Today, the advent of August means school bells. Golden Triangle students return to classrooms next Wednesday and Thursday in their respective counties. Transitions are ahead, including the one from mom's kitchen to the school cafeteria.
Parents love back-to-school season because it gets the whole family back on a schedule. Parents hate back-to-school season because that schedule usually leaves too little time to get dinner on the table.
You may have seen the same clip on national news that I did: July is National Ice Cream Month, and has been since 1984. As if we needed a special month, right? Ice cream works any time of the year, but summer is its season to shine.
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