Hey there, Feaston fans! Care to help a blog (and local farmers market)? It takes 30 seconds and is totally, completely painless.
Monthly Archives: August 2010
Our tomato plants are bursting with life and picking tomatoes has become a part-time job. Seriously, we’re picking, like, everyday.
Even between our tomato canning projects, like pasta sauce and salsa, we found ourselves with some leftovers. So when we came across a recipe for stuffed tomatoes, idea courtesy of Martha Stewart, we jumped on it. Sorry Martha, your recipe wasn’t online.
It turned out to be a deliciously eggy dish that made good use of juicy beefsteak tomatoes.
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.