Basil pesto lovers bring flavor to area farmers market
At the Leavenworth farm market Betsy Faubion and Cathy Hawes of Doolittle Farms showcase homemade pesto priced at 5 dollars for 8 ounces. Basil, pine nuts, garlic, and olive oil define the simple recipe, with options for bruschetta, pasta, and pesto pizza. Debbie Taylor’s Basil and her son Zeb also sell pesto, using walnuts and feta, frozen for convenience.
MENTIONED IN THIS ARTICLE
Elmers
Betsy Faubion
Cathy ‘Hawes
Doolittle Farms
Leavenworth
Faubion
Hawes
Debbie Taylor
Rangeland
Son
Zeb
Taylor
Jill Elmers
Moon On the Meadow
Ten Speed Press
Mollie Katzen
Pesto infused dishes and vegetable pie entries
A collage of recipe fragments shows basil pesto blends with garlic cheese and pasta, tomato stuffed orzo baked dishes, a pesto potato salad mix, and a sun-dried tomato vegetable quiche style pie. Includes sources and contributor names.
MENTIONED IN THIS ARTICLE
Chelsea Green Publishing Co
Lorel Nazzaro
Julia Childs culinary legacy and on air boldness
Julia Child popularized bold techniques and accessible experimentation in American kitchens. She championed butter and cream, practical daring like using a blow torch for caramelizing desserts, and moderation in eating while embracing bread and dessert. Gwyn Mellinger teaches journalism at Baker University.
MENTIONED IN THIS ARTICLE
Child
Gwyn Mellinger
Baker University
How to Pick a Watermelon in Four Simple Steps
Domestic watermelon ripens in April to November with peak in May to August in the United States and Canada. To choose use intact firm melon with no bruises, lift to feel heaviness, and check for a creamy yellow ground spot on the underside indicating sun ripening.
MENTIONED IN THIS ARTICLE
United States
Canada
Jayni Weather Show Delivers Burgers on Air
Meteorologist Bryan Busby joins Jayni Carey on Jayni's Kitchen for Recipes That Guarantee a Sunny Outlook. New show debuts at 6:30 p.m. Tuesdays on Sunflower Broadband Channel 6 with follow up airings across weekday and weekend slots.
MENTIONED IN THIS ARTICLE
Jayni
Bryan Busby
Jayni Carey
Busby
Sunflower
Goat Cheese Stuffed Lamb Burgers
Lamb burgers stuffed with goat cheese and spinach, seasoned with harissa, minted and herbs. The recipe covers forming oversized meatballs with cheese filling, pan searing, baking, and serving on flatbread with a yogurt dill sauce. Includes yogurt cheese or kefir cheese notes and a method to make yogurt cheese from yogurt.
Also Mentioned on This Page
Jim Baker
Richard Gwin
Journal World Photo
Carol Huettner
North Lawrence
Huettner
Pesto
Lawrence
Shepherd's Garden Publishing
Renee Shepherd
Julia Child
USL
Eos Care
Ata
Academ
Iowa Street
Kansas
Sen
Short & Sweet
Bawrenes
J-W
Rudy
Pan Asian Cuisine & Noodle Shop
Nepal
Tibet
Thailand
Vietnam
Japan
Massachusetts Street
Irs
SCO
Ncalay
aWa Rela
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