| Mar 31, 2010
Ask Lucie L. Snodgrass what she would recommend for Easter dinner and she does not simply say lamb. Instead, she says, "some of Edwin's lamb." She is referring to what would be an extremely local main dish, a lamb raised by her Harford County neighbor and...
| Dec 17, 2010
| 8:05 PM
Last week I tackled one of the most misunderstood home gardening chores: the pruning of stonefruits and other deciduous fruit trees. In that column I explained the purpose of winter pruning is to achieve quality fruit and a higher yield, not to control...
| Jul 7, 2010
| 5:43 AM
Grilled pork tenderloin with green tomato-peach relish and green pea couscous.
2 lbs pork tenderloin, Salt and freshly ground black pepper, 4 tablespoons canola oil, 1 small Spanish onion, finely diced. 2 cloves garlic, finely chopped. 1 large green...
| Jul 8, 2010
Grilled Pork Tenderloin with Green Tomato Peach Relish and Green Pea Couscous
2 lbs pork tenderloin
Salt and freshly ground black pepper
4 tablespoons canola oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
1 large green tomatoes,...
| Jun 27, 2010
Wood's Farm Famous Peach Milkshake Recipe
Recipe By: Mark Woods
Ingredients (2 Servings)
3 scoops of vanilla ice cream
3 to 4 very ripe peaches
2 large glasses and straws
Wash the peaches to remove fuzz off the outer...
| Jul 22, 2010
It used to be that a peach was a peach and a plum was a plum, and that was it. Now, however, breeders are coming up with complex hybrids between species, such as fruits that are a combination of peaches, apricots and plums, and cherries or nectarines...
| Jul 24, 2010
The peach sports two looks: freestone and clingstone. Cleave the freestone to reveal a single seed, as woody, hard and bitter as its cousin, the almond. Pry it out and marvel at the poisonous heart of the seemingly sunny peach.
Halve the clingstone peach...
| Aug 5, 2010
As stone fruits come into the peak of their season, I'm obsessing over Bellinis. For the uninitiated, that would be the Venetian aperitivo of Prosecco with white peach juice. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the...
| Jul 30, 2010
Goji berries, the much-hyped "superfruit" native to China, touted for their medicinal properties and surprisingly delicious too, are now available for the first time as fresh fruit at local farmers markets.
The berries, which sometimes still have their...
| Aug 4, 2010
| 6:09 AM
PEACH COBBLER Serves 8 1/2 cup Giant brown sugar
1 tablespoon Giant cornstarch
½ teaspoon kosher salt
1 ½ pounds Giant fresh peaches, peeled and sliced
1 tablespoon Giant lemon juice
1 cup Giant all-purpose flour
¼ cup Giant granulated sugar
| Aug 5, 2010
And so now I'm reading that jam-making has become a favored pastime of the culinary adventurers. That's great — there are few things that make breakfast sweeter than spooning homemade preserves onto a piece of toast. But I can't help wondering how...