Feaston’s Peachykeen Dessert

We’ve been having an ongoing discussion in the Feaston house about what recipes we would share with a novice cook or baker that would really teach them the principles behind kitchen science and yet let them experiment with different flavors in a number of combinations.

The humble crisp is definitely one of those recipes – and perfect for the summer into fall, when all kinds of fruits and berries are coming into season.

We humbly present our Peach Raspberry Crisp – the greatest dessert of the summer.

Serve it with some ice cream, froyo or whipped cream.

Feaston’s Strawberry Jam Session

I guess it was only a matter of time before our gardening led to canning.

With so much produce coming into season at once, we had to figure out a way to “put it up.”

Luckily, we were able to get some canning supplies for not too much money and set out to use the fruits and vegetables of the season.

First up was hot pepper jelly, a recipe for which can be found here. But what we were really excited about was homemade strawberry jam.

Peppery. Also, a great use of many jalapeno peppers.

Roasted Beet Salad

Beets, my coworker informed me, are having a moment.

And it’s true – suddenly they’re everywhere! Culinary curiosities! Which is a good thing because they are swinging into season in PA and we got our hands on some. The results, as you’ll see, were delicious.

In season at a farm near you!

Springtime Strawberry Salad

Thank heavens  for warm weather.

We’ve finally put our sweaters, heavy coats and long underwear away. We’re ready to be outside with the grill and our dog, just soaking in the sun. This salad will be a perfect compliment to those warm evenings ahead.

While a salad might be considered a little light for your average weeknight supper, it made a wonderful Sunday afternoon lunch with a glass of (organic, homemade) iced coffee. We think you’ll love it either way, but you could easily add some tofu or grilled chicken to up the protein factor.

Oh pssst, and this features some local, in-season ingredients, so the Earth thanks you.

This salad ... is nuts!

Dinner: Now With Less Meat

Hey, readers, have you heard the news? Feaston has been thinking long and hard about what we eat and where it comes from.

Turns out, a lot of the food in the grocery store is produced in a way that’s cruel to animals, horrible for the environment and can leads to the exploitation of human workers.

Not so delicious.