Summer is all but
over yet autumn hasn't quite arrived yet. Make good use of vegetables fresh from
the garden with this tasty morsel:
4 large ears corn, husks & silks removed
1 large onion, chopped
1 stalk celery, chopped
1 TBS butter
1-1/2 C potatoes, peeled & diced
1 C water
2 tsp. chicken bouillon granules
1/4 tsp. thyme
1/4 tsp. black pepper
6 TBS flour
3 C milk
Scrape corn off the cob; set aside. In a large saucepan,
sauté chopped onion and celery in butter until tender. Add diced potatoes,
water, bouillon, thyme, pepper and corn. Bring to a boil. Reduce heat; cover and
simmer for about fifteen minutes or until potatoes are tender. In a bowl,
combine flour and milk until smooth; gradually stir into soup. Bring to a boil.
Cook and stir for about two minutes, or until thickened. Serve in individual
soup bowls. Recipe makes about six servings.
More Vegetables >
Gardening Association builds communities with gardening and greening across
the United States and Canada.
Organizing a community garden requires a great deal of work, most of which is
According to ACGA,
planning includes forming committees, choosing a site for the garden, preparing
and developing the garden site, organizing the garden and obtaining insurance.
ACGA also offers
guides on establishing new organizations, how to manage community gardens, and
resources on seeds, planting and harvesting.
Raising funds for community gardens is a thorny issue in the current economy. To
that end, ACGA lists
grant opportunities and links to fundraising web sites.
Italian Cibaria is the newest to Food Fare's
Italian Cibaria contains a brief history of
Italy, common Italian dishes, food by region, typical courses in an Italian
meal, pasta types, wine and cheese, pizza history, traditions, authentic Italian
recipes, slang and food terms, and resources for further study.
recipes added with the release of the book include
Braciole (Beef Rolls), Minestrone
alla Milanese, Tichenilles and
More Italian Recipes >
Get Italian Cibaria >
Are you an
epicurean who fancies food-related computer diversions? Check our links to
time management games that can be downloaded and played at home, some of which include printable
Food Fare often receives e-mail from reader's who have something to say about
our web site, recipes, cookbooks, food articles and e-books in the Culinary
Readers Mail >
Connect with us:
GREETINGS FROM FOOD FARE...
It's hard to believe that summer is
all but over, but as many regular visitors to Food Fare know, I'm glad the hot
season is behind us. Without a doubt, autumn is my favorite time of year. I'm
looking forward to cooler temperatures and the onslaught of fall colors with
By now, produce from most vegetable
patches have been harvested and put to good culinary use. Back in the day when I
worked in a corporate setting, I was one of those people who hauled surplus from
my garden to the office in order to share the bounty with my fellow employees.
It seemed as if corn, tomatoes and zucchini were never in short supply.
But how many ways can corn, tomatoes and zucchini be prepared? In this issue of
Food Notes, we offer several suggestions for making good use of garden harvests
with dishes such as Corn & Avocado Salsa,
Corn Custard with Tomatoes,
Fried Green Tomatoes,
Zucchini Griddle Cakes and
Zucchini, Carrot & Potato Pancakes.
Summer was also a busy artistic time for Food Fare, with the release of our
Culinary Collection and a revamp of our official
web site. The
Ambrosia Cookbook is also due
from Club Lighthouse Publishing in October, so keep your eyes peeled.
Now on with the latest...
Food Fare's new and exclusive
offers a selection of our food articles in e-book format, including
Kindle, Nook and Adobe Digital Editions.
The books feature information about
the food and culture of different countries, time periods and
events. They also contain bits of history, food traditions,
lifestyle and dishes native to the specific country, as well as
authentic recipes. In most cases, there is also a section of words
and phrases in the native tongue of the subject.
Food Fare Culinary Collection >
French Nourriture is volume #15 in
Food Fare's exclusive
One of the most oft-requested titles in the Culinary Collection is
French Nourriture, which contains
a brief history of the country, food traditions, lifestyle and dishes native
to France, cheese, wine, common food terms and language, as well as
authentic recipes. The article also includes common French words and links
for further study. Food Fare also offers a variety of authentic
Did You Know? The term "Nourriture" is the French word for
"food." Also defined as nurture, entree, nourishment,
sustenance, feeding and eating.
Culinary masterpieces emanating from France include the omelet, soufflés,
quiche, pate, mousse, croissants, crepes, French bread ("baguette"), French
fries and French toast. Two cooking terms that originated from France - and
are still used worldwide - are "puree" (to liquefy food by forcing it
through a strainer or a blender) and "sauté" (to fry lightly).
Learn more in French Nourriture >
Oil is the newest addition to Food Fare's collection of
Olive Oil contains
information about the olive tree, planting, harvesting and pressing olives,
different grades of olive oil, terminology, infusions, health benefits,
recipes using olive oil and links for further study.
New recipes added with the article include
Olive Oil Mashed Potatoes,
Olive Oil Mayonnaise, Olive
Oil-Orange Cake, Olive Oil Shrimp with Lemon,
Olive Patties and
1 C green olives (without pits)
2 medium tomatoes, sliced
1 medium onion, sliced
1 tsp. garlic, crushed
1/2 C white wine
1/4 C lemon juice
4 TBS extra-virgin olive oil
3/4 C water
In a blender, puree the
olives, tomatoes, onion, garlic, wine and lemon juice. With blender on low
speed, gradually add olive oil. Place mixture in a sauce pan; add water.
Simmer for 15 minutes, stirring occasionally. Refrigerate before serving.
Suggestions: Use on grilled meats or fish.
Did You Know? The olive tree is one of the oldest known
cultivated trees in the world. From its harvest comes olives and thus olive
oil, perhaps the most oft-used cooking accompaniment and flavor enhancer in
savory dishes of any origin.
Health benefits of using olive oil seem to be increasing year after year as
research progresses. Reportedly, olive oil consumption helps people with
high cholesterol, obesity, poor metabolism and breast cancer. It has also
been proven to combat liver problems, and is a natural aid for gall bladder
Learn more about Olive Oil >
Food Fare's "facelift" was completed
at the end of July. The new layout was designed by
Webs Divine, who also
created elegant "header" banners, sub-buttons, navigational images
and topic-specific buttons and clipart. For more about technical
specs of the site, click here.
New features include Food Fare's
selection of Cookbooks, the e-book
Culinary Collection and various tweaks such
as a newsletter Mailing List,
Contact Form and the opportunity to become
a Recipe Contributor at Food Fare.
In addition, a new article dubbed St.
Patrick's Day is ready for online reading pleasure.
Several new recipes were also added
with the "facelift." They include:
Angel Hair Chili,
Beef & Guinness Stew,
Bisquick Baking Mix,
Braciole (Beef Rolls),
Bread, Brownie-Mousse Cake,
Avocado Salsa, Corn Bread,
Corn Fritters, Cream of
Tomato Soup, Cucumbers in Vinegar,
Grand Marnier Chocolate Cake,
Guinness Cod Filets,
Guinness Stout Ice Cream,
Orange-Chocolate Pudding Cups,
Pumpkin French Toast,
Tempura, Teriyaki Sauce,
Tichenilles (Pepper Cookies),
Salmon & Shish Kabob,
Weihnachtsstollen (Dresden Loaf) and
Zabaglone (Wine Custard).
I'd like to thank the people around me
for their support during the "facelift" process. You know who you
are! From start-to-finish, it took just under a month to
re-create the Food Fare web site with the new design. Considering
the site now contains more than 850 web pages, it was quite an
of that in between multiple-formatting twelve books in the
Culinary Collection. Whew!
Needless to say, I'm amazed every
deadline was met with room to spare. Fourteen-hour days
notwithstanding (including weekends and July 4th), I'm very happy
with the end result of Food Fare's new web site.
is scheduled for release in late-September or early October. Food Fare and Club
Lighthouse Publishing are currently editing content and finalizing the book
Food Fare has plans for a fourth
cookbook in 2012. We are in the early stages of culinary theme and design
layout, and will likely announce more details near the end of 2011.
Check back for
updates and other
news as winter approaches, or come by our pages at
Facebook and Twitter to
leave a comment.
You might be surprised by what you
Happy Cooking from Food Fare,