Here’s another way to get your whole grains. Delicious in the morning or during any part of your day. This one is made with a whole grain medley from Bob’s Red Mill called “Grains of Discovery.”...[Read More]
Asparagus is planted in the ground three years before it can be harvested for the full season; the plant grows for 15 to 20 years. Short growing season February – June Watch it grow! Can grow 7″ in a day when the temperatures reach 90 degrees. #66 California farm commodity...[Read More]
We Italians love them every which way, especially found wild and wrapped up in some farm fresh eggs as a frittata. You can roast them, sauté them, put them in a pie, use in a cheese fondue. I’ve found them on a pizza, in a salad, wrapped in prosciutto, speared through a hot dog or sausage and toasted on the grill....[Read More]
Here is a delicious recipe for Lemon Blackberry Pie made with fresh blackberries and lemon cookies. It’s sure to satisfy any sweet tooth.(and a great Lemon Cookie recipe as a bonus!)...[Read More]
If you want a lighter version than a grain pilaf for example, try these recipes using rice pasta. It comes in all styles: fettucine, spaghetti, spirals, elbows, fusilli, shells, and penne! This pasta adds 4g protein per 2 oz serving and 3g fiber. The 210 calories provide plenty of room for you to add veggies, seafood, cooked turkey or chicken, and other healthy ingredients of your choice for a...[Read More]
Made quick and healthy with whole grain rice, and fresh veggies cooked all together. Make it tasty with a toss of basil/garlic pesto, lemon and evoo. Add a few options of your own, like cherry tomatoes, feta cheese, olives or homemade croutons. A bit extra makes lunch next day!...[Read More]
I keep emphasizing that I cook gluten-free products and came to realize that maybe I should talk a little bit about what being gluten-free is really about, and why people need, or choose this kind of diet. Before we delve into what gluten-FREE is, it might be best if I define was gluten is. From my research, Gluten is essentially a protein found in many grains and most specifically wheat and its...[Read More]
Spring brings the invigorating fresh air, sunshine and a bounty of healthy vegetables to your table. Watch those picky eaters dig in to this delicious dish! It is made healthier by the use of whole grains and fresh vegetables. Every single ingredient in Multi Grain Pilaf adds a layer of appreciable flavor. Frozen bags of leftovers make an easy encore serving and another delightful taste...[Read More]
Hooverville Orchards in Placerville, CA is renowned for its citrus. Open all day, everyday, except major holidays, this family owned and operated farm offers much more than just citrus. Cherries, plums, peaches, and the largest in the county bounty of Asian pears are among its offerings. Truly farm to fork, they offer delicious pies, jams, jellies and more....[Read More]
Though it is still chilly, there is no lack of farm fresh fruits and veggies to choose from while we wait for the cherries, berries and other spring bounty. Your Garden is in the “Grow Mode”...[Read More]
Betty is a California-based writer whose work explores local history, travel, food, and the people who shape community life. Her storytelling is rooted in curiosity, culture, and real-world experience.
Stories of place, people, and culture - told with curiosity and heart - telling stories that bring places and people to life.
Betty is a Gold Country-based writer covering regional history, travel, food, and human-interest stories, with a focus on the people and traditions that define a place.