Three Sisters Garden - Recipes & News

Warm bacon dressing 1lb bacon Lard or oil of choice Couple stems of fresh thyme (or a generous pinch of dry) 3 cloves garlic 1 small onion 1 dry cayenne 1/4 cup balsamic vinegar Slice across the length of the bacon into half inch pieces, place in a smallish sauce pan, and cook over medium until well browned.  Remove from the pan, straining into a heat proof bowl. Set the bacon aside, and return the fat to the saucepan, I add lard or coconut oil, to bring the quantity up to a cup of fat. Return the pan to the stove over...

OK, yeah, I know. Pimento cheese spread is terribly divisive, and maybe a bit misunderstood. This is exacerbated by the fact that MANY poor versions exist, mainly produced by big food manufacturers, or by home cooks purchasing compromised ingredients (again produced by big food manufacturers.) I understand there is no middle ground with pimento cheese spread. Like when I talk about okra, I do know I am hitting a brick wall with some of you.  But, made well, it can be delicious, and quite versatile to have around. To make your own Pimento Cheese Spread you'll need the following: For...

The summer is so fleeting, and as the light starts to noticeably change, I always feel the hoarder in me rising up. To that extent, I have been roasting, or pureeing and reducing tomatoes, jarring them up, and putting them in the freezer. I use two methods, and hopefully will put away enough that I never even consider a walk down the aisle at the grocery, looking for any tomato product.I freeze cherry tomatoes all mixed together, whole, in a large container or plastic bag. Unless damaged they will not stick together, and I have the option of using 1 or...

About a dozen onions 5-6 branches of thyme 6-8 cherry tomatoes, cut in half A half pound of mixed mushrooms, cleaned and coarsely cut into pieces a little stock of your choice, or water Fat or oil Turn the oven on to 400 degrees, and head a wide heavy pan with a lid, over medium heat.  Remove the knobs from the greens, and slice off just the tentacles of the roots, leaving the tiny core to hold things together.  I happened to have a pork roast cooking as I made this, so I took my fat from that roasting pan,...