The last few weeks of school feel like a race to the finish line—and with so many emotions! Tanya is looking forward to resting—and making popsicles—with her children.
About the Author
Popsicles are almost synonymous with summer. I recently treated my kids (read: myself) to a new set of colorful silicone popsicle molds. They create the push-up-style popsicle, and I like that they are not made of plastic. Popsicles are super easy to personalize with endless variations. We have made a few batches using our own…
On Lag b’Omer it’s customary to make a big bonfire and grill meat and potatoes. Although they won’t be ready for Lag b’Omer, Tanya and her family recently planted spuds on their farm.
Here is one way we enjoy potatoes on the farm—a roasted potato salad tossed with feta and herbs. Our potatoes will not be ready quite yet for Lag b’Omer this year, but we will be able to pull some green onions and cut some herbs for this recipe. Although it is not prepared on an…
Just when it seemed that winter would never come, winter storm Jonas hit. On the farm, Tanya and her family played outside, enjoyed the quiet and then found a bit of green in the hoophouse.
Boxes of seeds are arriving in the mail now, and winter will not be here much longer. In the meantime, we are still working our way through crates of winter vegetables. We are “picking” sweet potatoes from crates piled in our house instead of the ground. And we are discovering the art of winter bakes…
JFE® is going west! To celebrate the launch of JFE® in St. Louis, the Jewish Federation of St. Louis is hosting The Three Cs of Hosting: Class, Cooking and Cocktails on December 3.
This is a new signature cocktail created by the bartenders at Artisan Well in St. Louis for the Jewish Federation of St. Louis’ “The Three Cs of Hosting: Class, Cooking and Cocktails,” the event launching the Jewish Food Experience® in St. Louis.
As the seasons change, summer’s staples step out and fall vegetables—sweet potatoes, squash of different varieties, shapes and colors—come in. Tanya is always excited to find new ways to prepare them.
Winter vegetables require sharp knives and a little more prep. I like the long neck of the butternut squash because it is easy to dice in cubes or julienne into “fries.” This baked fry recipe is easy to pack in a lunchbox or enjoy hot from the oven.