All posts by jenniebrant

Fresh Summer Bruschetta

Bring some bruschetta to the next summer cookout. Use fresh herbs and vine-ripened tomatoes from your favorite local farmer for the best flavor!


-2.5 cups chopped tomatoes
-1/4 cup parsley, finely chopped
-1/4 cup chives, finely chopped (or sub red onion)
-1/4 cup mint, finely chopped
-several cloves of garlic, minced
-3-4 tbsp extra virgin olive oil
-dash of salt
-pinch of sugar

Need more antipasto? Try These:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon

Simple Steps:
1. Chop and combine all ingredients.
2. Refrigerate 2-3 hours (not absolutely necessary if you’ve procrastinated).
3. Toast those slices. Serve and enjoy!


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Compost Squash

It’s always interesting to see what kinds of squash pop up in the compost pile. The pile had gotten a bit wily with weeds, and after mowing those down, these big ol’ squash were sitting there fully ripe. While I can nearly guarantee they won’t be delicious to you or me, they made the perfect snack for the chickens on a drizzly August morning.