Wild Violet Muffins with Wild Violet Sugar #MuffinMonday

Tender light muffins sweetened with wild violet syrup and sprinkled with wild violet sugar. Edible flowers baked into a Spring floral treat.

I'm reposting this recipe because the violets have appeared in the yard. Enjoy!

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About the only thing worth foraging in my yard these days are violets.

The garlic has woken up from it's deep winter slumber though it's nowhere near harvesting. The chives and raspberry canes are just beginning to stir. Some red leaf lettuce and celery from the compost miraculously survived the winter and is peeping up from a raised bed--though I suspect bunnies might nibble it off.

My spouse took this bug's view of a violet in our front yard yesterday.

I'm pretty much over playing with the Strategic Winter Squash Reserve, and I'm sick of eating down the put up vegetables in the freezer and pantry before we move. I want to forage with something fresh.

Wild violets it is.

Peanut Butter, Spinach and Banana Smoothie--an Allergen Friendly Recipe

Creamy, satisfying, and green--this peanut butter, spinach and banana smoothie has it all. A smoothie you drink because you want to AND because you want to feel good about what you're eating.

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Ready for a fresh meal in a glass? One that you can meal prep, too?

I've got a yummy green smoothie for you--it's what I've been living on the past few weeks. I figured it's a good time to republish this recipe post.

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If you are already a green smoothie person skip this paragraph. If you're not, why not? I used to drink green smoothies (spinach or kale combined with fruits in an attempt to make the greens palatable) and feel virtuous, not satiated, so I understand the lukewarm feeling towards the green smoothie. But I would like you to try this one, if you've got spinach and banana lying around and feel so inclined.

Easy Chile Relleno Pizza

Chile Relleno Pizza is an easy 5 ingredient vegetarian pizza which echoes the flavors of a cheese-stuffed, batter-dipped, roasted chile pepper. I just skipped the frying aspect, and tossed it on a pizza crust instead.

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This pizza can be enjoyed year round because the basic ingredients--eggs, salsa, roasted peppers--are accessible year round. It's got enough heat to make it interesting, and it's a meatless pizza that appeals to vegetarians and omnivores alike. You don't need a lot of preparation--a quick trip to the grocery store should set you up just fine--and making pizza at home is often faster than take out.

How do I make pizza at home faster than delivery?

Good planning is one of my keys to success in the kitchen--which sounds lofty but simply means that I've got a roll of parchment paper next to the foil and wax paper in the drawer, a pizza stone that lives in my oven and another that lives on my grill, and I'm likely to save that last cup of taco meat or that bit of leftover cooked potatoes because I'm thinking "I could put this on a pizza".


At any given moment you could open the door to the fridge or freezer and find a wide variety of vegetables and meats that would make a decent pizza. It's in my daily plan on Friday mornings to make a batch of pizza dough--something I do while the dogs are eating their breakfast.


If it's just two of us I'll still make a pair of pizzas but I'll divide the dough into thirds and save one in the freezer for a busy Friday. If you're interested in exploring more about making pizza at home, here's my Pizza Primer post--a brain dump (with images!) of my pizza wisdom from the past 20 years of making pizza at home.

Apple Fig Chutney

Use your seasonal fruits in tasty ways! Made of apples and fresh figs with savory spices, apple fig chutney is a tangy condiment that is easy to cook on the stove and can be water bath processed for shelf stability.

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I like to combine produce that ripens at the same time. Tomatoes and basil, for one example. Corn and zucchini, for another. Apples and figs are an area I'm slowly exploring. Last year I shared my Fresh Fig and Apple Salad. Today I've updated an old post with new video, an easier to read recipe card, and the same terrific recipe.


This recipe is based off of Marisa McClellan's Apple Pear Chutney recipe in her book Food in Jars, shown below. I changed it up a bit since I had fresh figs on offer. How did I get the fresh figs, you ask? Read on for my earlier thoughts on foraging fruit!

Shrimp and Garlic Scape Scampi

Shrimp seasoned with garlic scape pesto and parsley then tossed in a wine/butter/lemon sauce and served over pasta.  This is local seasonal eating. The high falutin' way.

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You're either here because you've got garlic scapes and want ideas for how to use them, or because you're looking for a different twist on the classic Shrimp Scampi. Either way, let's start with a little background info so that we're all on the same page.

What is a garlic scape?

Garlic grows in a bulb--like a tulip--and produces a flower. Unlike tulips, though, you don't want this flower--so you cut off the scapes while the flower part is still a tight bud. That's a garlic scape. Old Farmers [my Dad] say cutting off the bud forces enables the garlic plant to put all its energy into making a larger base or head or bulb. We're all about bigger bulbs of garlic, right?

Since garlic--again like tulips--ripens but once a year there's only one shot to get garlic scapes each year. If you don't grow your own garlic [and here's a DIY post on planting/harvesting/putting up a year's supply of garlic and pesto from one raised bed] you can find scapes at a farmer's market of from a Community Supported Agriculture (CSA) farm share. It is rare to find them in a grocery store which is all the more reason to eat locally--they are a versatile veggie!

The requisite Food (Blogger) Origination Story

The first time I made Shrimp Scampi was in high school.  In an effort to save money I decided to make my boyfriend our pre-prom dinner at home. [We went to different high schools and attended two proms--though I have no memory of actually going to his prom . . . perhaps we just ate shrimp scampi at my house instead?].

I got the recipe on a piece of lab paper from Miss Tigani, my high school biology teacher. That scrap of paper hasn't been seen in decades, but the basics of scampi--garlic, butter, parsley, lemon, white wine--stayed with me.  I thought the milder taste of garlic scapes would go nicely for my family.

See, while I would love me some garlic shrimp from the white shrimp truck on the North Shore of Oahu, I know that the resulting 3 days of garlic oozing from my pores would not be appreciated by my spouse.  So I'll stay on the mainland and create this instead.

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Instant Pot Vegetarian Breakfast Burritos

Use the Instant Pot to speed up your meal prep! In this recipe we'll cook eggs and potatoes at the same time in the electric pressure cooker then create Egg and Potato Breakfast Burritos, Egg Salad, and Mashed Potatoes. Cook once, eat twice, and get out of the kitchen to enjoy life!

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Welcome back to my Instant Pot on Campus series! I created this recipe series to help my son learn some basic recipes for when he heads back to school armed with an Instant Pot electric pressure cooker. You can see my inaugural IPOC recipe, Spaghetti and Meatballs, right here.


Each of the Instant Pot on Campus recipes will have several things in common. These recipes use a small number of ingredients and have easy prep. I'll walk you thru what to buy at the store, what you'll need in the kitchen, what could go wrong and how to fix it, and how to Level Up when you're feeling fancy.


In today's recipe we're going to cook two building blocks--hard boiled eggs and roasted potatoes--and combine them in various ways to make a variety of meals. This Instant Pot recipe works for vegetarians and omnivores alike.

What to buy at the store

These ingredients are handy to have around because they keep well. If you only grocery shop once a week, use this as your go-to meal the day before you shop (kinda like your 'I'm doing laundry' outfit).

• Eggs (up to a dozen)
• Small potatoes (up to 3 pounds waxy Yukon or redskin type--NOT russet)
• tortillas
• cheese (cheddar or colby jack works great)
• Tabasco or your favorite hot sauce

I generally get my eggs from the local coop which means I'm getting whatever size the chickens are laying, but anywhere from Medium to Jumbo will work in this recipe. The larger the egg, the longer you may wish to cook to achieve a chalk-like yolk.

As for potatoes, the smaller the better works best in this recipe. You will not cut the potatoes before cooking, so choose egg-sized or smaller potatoes to make sure they are fully cooked.

If you've got a box grater, a block of cheese is generally cheaper per pound than a bag of shredded cheese. However, it's a timesaver just to open a bag and shake out what you need. Your choice! Same with tortillas. If you prefer breakfast tacos, get a smaller corn or flour tortilla. If you've got a bigger appetite, get the burrito-sized tortilla.

Salmon and Blackberries with Lemon Cream Sauce

Flakes of salmon and crunchy blackberries covered in a lemony cream sauce served on pasta.

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This lemony cream sauce is the perfect accompaniment to the juicy crunch of fresh blackberries and enhances the delicate flavor of the salmon. Serve over pasta with a side salad or green vegetable to make a colorful complete meal in about a half hour.


I'm breaking a bunch of rules with this recipe. First--fruit with fish? Okay. Been there, done that with my Salmon in the Company of Good Oranges recipe. Second--a cream sauce for fish? Well, why not? I mean, I like an Everything Bagel (focaccia recipe) with cream cheese and smoked salmon after all. Finally--I'm sharing a recipe using a produce item OUT OF SEASON?? Yes. Yes, I am. I'm in the middle of a spring snow storm and I need to think Happy Thoughts of warmer times. Working with these photos and remembering this memorable dish gives me hope that Spring--and eventually the summer berry season--will arrive.

Instant Pot Bacon Blue Cheese Mushroom Meatloaf for 2 (or more)

This one pot Instant Pot meal combines bacon, blue cheese, and mushrooms in a satisfying meatloaf cooked alongside sweet potatoes. If you like a bacon, blue cheese and mushroom burger, you'll like this meatloaf!

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This is not a sponsored post.

I feel like I should put that out there since you can see packaging materials in my photos. When I bought the first package of this ground beef with pork & bacon blend I thought it would be terrific in a meatloaf--and easy to make do if you cannot find the same product. After all, many grocery stores sell a "meatloaf mix" or "meatball mix" which has ground beef and ground pork. I've never seen one with bacon before, though, which is what caught my eye.

Simon is giving the food the side-eye. I think he knows he's not getting any.

When I read further on the packaging--small batch, local, got their start selling at farmer's markets, donate 1 meal for every package sold--well, I was sold. So I'm happy to share with you what brand of ground meat product I'm using--MightySparkFood--just know that I'm sharing because I like the product I purchased, not because the company is aware I exist and asked me to develop this recipe.

[Using my best How to Speak Minnesotan]
So, the recipe, then. When I developed my Turkey Meatloaf with Wild Rice recipe and Feta for my Instant Pot Basics cooking class, I did so because I'd wanted to use this product but I had a student who did not eat pork. [I've made that recipe 4 times in the past 2 months and apparently never bothered to grab a camera during the process. Stay tuned, the 5th time is the charm.]

Cranberry Salsa--put it up or give it away

Sweet and spicy, this gluten free condiment is terrific on a leftover turkey sandwich. The bright color makes a lovely edible gift during the holiday season.

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I have a confession and an apology. Apology first. When I shared the Cranberry Chicken Swiss Chard Leek Enchiladas I was unaware that one of the ingredients I used, cranberry salsa, was not always available. I'm sorry.


Now for the confession--I often work ahead, posting recipes made up to a year in advance. See, I'm slow as the molasses in my cold kitchen in the wintertime. If I were to get recipes written, photographed and typed and published in order I'd be sharing tomato recipes in November, pumpkin recipes in January, and butternut squash recipes in April.


Nobody wants that--not even the folks Down Under?! Instead of missing the seasons by a mile, I opt to save posts until they are seasonally ripe. I've got some flexibility that way, so I can toss in a Beef and Venison Sloppy Joe recipe or a Slow Cooker Apple Chai for a crowd when the spirit moves me [and I'm asked].

Most of the time this method--of working ahead and taking my time, works fine. Sometimes I screw up. Royally. In this case I tried to find the same brand of cranberry salsa in the store and even contacted Ocean Spray only to learn that they don't make cranberry salsa each year. Instead of just saying 'oh well, you're on your own', I grabbed a bag of cranberries from my freezer stash and some hot peppers from my Community Supported Agriculture (CSA) farm share and made a batch.

If you've ever made cranberry sauce from the bag of berries, you can make cranberry salsa. It's just boiling and stirring, after all. If your cranberry sauce involves opening a can from both ends, let's talk and explore your options.

I canned this cranberry salsa. In fact I've canned so many things that my shelf support broke! Luckily the shelf fell onto the jars of salsa verde and Cantina Style Strawberry Salsa, so nothing slid to the floor. Although I did get 7 jars to fill up my canner, I did have a wee bit left over and it has been in my fridge for 2 weeks and tastes delicious. I'll bet it's good for at least 2-3 weeks in the fridge, and that's plenty long for Thanksgiving turkey sandwich leftovers. That means you don't have to process this before using.

Salad greens from the farm share and kohlrabi pickles make this sandwich amazing.

Make Ahead Irish Mashed Potato Casserole

Mashed potatoes made decadent with cream cheese, roasted garlic, and sour cream. Make them ahead of time and reheat in the oven or the slow cooker. Great for holiday potlucks, kids having dental work, or just because this is such a great recipe. Thanks, MA!

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In my humble opinion, the best American meal--bar none--is Thanksgiving.  One year I made a full-on traditional American Thanksgiving meal three times in 4 months.  The first time was, no surprise, the 3rd Thursday in November.  The second time was on Christmas day, and if I had my Danish sister-in-law as my sous chef, I would do that whole deal again in a heartbeat (she made it so easy for me!).


The third occasion was after my spouse returned from a deployment, when I was stuffing him full of all his favorite dishes night after night. I even shared some of those leftovers with folks who found themselves unexpectedly in a hospital far away from home. Thanksgiving knows no boundaries.


Making a Thanksgiving meal from locally sourced farmer's market or Community Supported Agriculture farm share ingredients?  I got this.

Healthy Apple Cider Muffins for #MuffinMonday

Apple cider and nutmeg-spiced whole grain baked treats covered with cinnamon sugar are a lightened-up version of the popular fall donut.

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Eating with the seasons means that change is constant. Come to think of it, being a military spouse means the same thing. Being a parent means the same thing--once you get a handle on one age, growth and development means your newfound knowledge is sorely lacking. Again. Heck, I guess being human means that change is constant. I'm getting off track.

This website focuses on using seasonal produce, and it's Fall, so we're talking apples, apple cider, buttercup and butternut squash, and that's just the start of the alphabet. As the seasons change so does the offerings in the Community Supported Agriculture (CSA) farm share and at the farmer's market. Just like my dogs warmly greet me even if I just ran upstairs for a pair of socks, I warmly greet the arrival of each new season (although with considerably less tail wagging).

Fresh Fig and Apple Dessert

This autumnal dessert is local eating at its simplest. Fresh figs and apples topped with goat cheese and candied pecans then drizzled with honey.

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I like everything about this--the contrasting textures of apples and pecans with the soft bite of the figs and cheese. I like the sweetness of the honey balancing the tartness of the apples. The crunch balancing the creaminess. It's very satisfying to eat because it hits on so many levels, which is pretty awesome for a dessert because you don't end up eating larger amounts simply to be satiated. Yet this dessert is easy to make--and easy to source locally.


I am all for Pumpkin Everything in the Fall. Really! That video of guinea pigs discussing the merits of pumpkin spice? A perennial favorite. [I miss our composting pigs, they were wonderful pets, although having my 3pack of dogs is enough for me now.] That does not mean I don't appreciate the wonders of other fall flavors. Especially apples. My grateful thanks to John Chapman.

When we started eating from a community supported agriculture (CSA) farm share back in 2006, one of my favorite discoveries was the amazing apples grown in the Shenandoah valley--part of the fruit share at Bull Run Mountain Farm CSA. In Ohio I found more local apple varieties to delight my senses in the fruit share of Mile Creek Farm CSA. And now in Minnesota there are yet more varieties being created over at the Minnesota Landscape Arboretum (I'd like to think my daughter's tuition $ will contribute to the making of the next Honeycrisp). We are having fun exploring our new home via the local produce we find on our expeditions.

Easy Toffee Apple Muffins #MuffinMonday

An easy blender muffin recipe combining apple chunks and toffee chips in a cinnamon-laced batter.

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I'm still exploring my new stomping grounds. Over the weekend we hiked around the Minnesota Landscape Arboretum, part of the University of Minnesota--those geniuses behind the Honeycrisp apple and the apple I used in today's muffin recipe--the SweeTango. My first bite of this apple I thought 'hmm, nope, it's a bit too tart for my tastes' but it's grown on me as I work my way down to the bottom of the bag. I have a couple left and will make apple crisp out of them, but I can already tell that they're good for baking since they make a tasty muffin!

Strawberry Banana Muffins #MuffinMonday

This whole wheat treat combines the sweetness of fresh local strawberries and ripe bananas with the tang of sour cream while using less sugar than you'd expect.

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You know how seeing one of those cooking videos ignites a craving? That's what happened here. I kept seeing a video for strawberry banana bread in my feed, or strawberry banana smoothies at the store, and the next thing you know I've got a hankering to make Strawberry Banana Muffins.

Conveniently I had fresh local strawberries from the farmer's market and ripe bananas on hand, plus the the endurance to make muffins. You see, while we're mostly unpacked in our new home, very little is set up exactly how it's going to stay. That means every time I cook something it involves finding the right ingredients, locating the proper tools, and doing a lot of  'hmmmm . . . this would work better over there, which means I should move that to this other place, and stick that other thing in a pile by the stairs to figure out where its new home will be . . .'.  It's the standard dance of the military family in a new place--finding the best way to arrange our stuff to quickly make a house into Home.

Asian Maple Sausage Meatballs (Gluten Free)

Sweet and heat combined into a gluten free Asian flavored meatball made with maple pork sausage and extra maple syrup. These little gems make a terrific appetizer or entree. Serve over rice or in lettuce cups.

This post is sponsored by the Ohio Pork Council. Recently I lunched with several Ohio farmers and bloggers at Bob Evans Farms corporate HQ. In addition to an easy recipe, I'm going to share my thoughts on the visit. First, it was very special to know that Bob Evans uses Ohio grown pork in their products, so some of the food we enjoyed could have come from animals raised by the farmers in the room. I like to support my local farmers and meet the folks who grow the food I feed my family.

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What struck me most about the day was the intersection of science and art that goes into our food. No, I'm not talking about molecular gastronomy (I'm not 100% sure what that even means). I'm referring to engineers working to produce soybeans that efficiently turn a piglet into my bacon. Sounds like magic, but it's science. Because of science, farmers like Phil Hord and Tom Graham can raise pigs to their mature weight of 270 pounds within 6 months. Tom feeds his hogs up to 6 times a day, and since he's showering in and out of the barn that means Tom's winter skin is chapped but his hogs are healthy and we're enjoying antibiotic free pork.  Raising pigs more efficiently means folks like Nathan Schroeder, a 4th generation Ohio hog farmer, can come back to the family farm and make a living without needing an off farm job.

Do you see all of those microwaves? When they say "Test Kitchen" they really mean testing! The side dishes and entrees are tested in a variety of microwaves to ensure the directions work for most machines.

At the luncheon I learned more about the international work our Ohio hog farmers are doing. I knew from my visit with Mark Runyan of Oakview Farm Meats that Ohio hog farmers work with pork producers around the world. My first degree was in Animal Science, so when Rich Deaton mentions "genetic material" I know he's talking about frozen straws used for artificial insemination. That genetic material can travel all over the world. I didn't know that Tom exports young female pigs overseas. Ohio born hogs are creating dynasties to feed folks throughout the world. That's some pretty impressive science!

How to Eat Local This Year

Eat local, save money, and support your local economy--how the switch to a local, seasonal diet changed my life.

This is a typical early summer farm share box. It's got plenty of leafy greens along with some herbs, onions, squash, eggplant, peppers and radishes.

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So you want to Eat Local more often this year? Me, too. I'm glad you're here. I think eating locally is good for your body, your family, our environment and our community. Plus, the food just tastes good. For over a decade I've been deliberately seeking out locally grown fruits and vegetables, locally produced sweeteners, and locally sourced protein. I've moved from the East Coast to the Midwest while keeping up with my Buy Local habits. I suspect these tips are transferable, so I've decided to break from the usual 'how to use the farm share produce' recipe type posts for a series on how to add more local to your life. Please feel free to share with someone thinking about eating more local this year. I know we can all use support to make our good intentions into actions.


This series evolved from a talk I gave at my local community center entitled Eat Local, Save Money, and Support Your Local Economy. Over the years I've picked up a bunch of tricks to make successful local food choices, and I wanted to share some. The start of a new year is often a motivating time for many people, so if I can help nudge your local leanings into some practical action I'd be delighted.
Over the series we'll cover why sourcing food locally is good for your economy, where you can find local foods, and how to shop more mindfully. I'll share my philosophy on menu planning--when I do it, when I wing it. I will explain vegetable triage, and share some tips on reducing food waste. I'll give you some tips for preserving produce while it's abundant--without needing fancy equipment. Feel free to poke around the website--there's a lot of nuggets of wisdom in here along with some pizza. To help eaters like me, I've got my recipe index broken into produce type--from Acorn Squash to Zucchini--with a variety of recipes for a variety of eaters.

Source

I'd like to start off with my biggest surprise--the WHY of Eating Local.

Why are YOU interested in eating local? For me, it began as a way to increase the amount of vegetables and fruits our family was eating while supporting farmers who are respectful and kind to the land in the region we live. The human and environmental impacts were pretty much all I thought about. Now, though, the economic impact of my purchases on my community are my bigger motivation. This is for two reasons. First, every dollar is a vote for what matters to you. Second, everybody eats. If I can combine my voting (dollars) with something I've already got to do (buy food), I see that as a winning multitask. As the chart above shows, 48 cents out of every dollar you spend locally is recirculated in your community. This multiplier effect ripples throughout the region. When you buy a box of strawberries or a loaf of bread at the farmer's market, or eat at a local independent restaurant, you are contributing to your neighbors, to your PTO, to the emergency services of your town as your dollars are recirculated by local business owners. You are enriching your community just by buying dinner. That's pretty empowering.

Apple Butter Muffin Tops for #MuffinMonday

Sweetened with apple butter, chewy from steel cut oats, and studded with chunks of apples, these make ahead delights are a quick breakfast, afternoon, or bedtime snack. No muffin pan? No problem!

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Ever look at something familiar with fresh eyes and see it in a whole new way? That happened to me with this recipe. Each month I join the Muffin Monday bakers to bring you an original recipe using seasonal ingredients. When I saw Karen's Blueberry Muffin Top recipe, that she comprehensively baked on a cookie sheet in addition to her muffin top pan, I started thinking . . .

Why do I have to bake my muffins in a muffin pan?

What if I make a muffin batter and just scoop it out onto a cookie sheet?

I did it. The world did not end.

Since I cook and bake using the ingredients from my Community Supported Agriculture (CSA) farm share, I've got local apples and my "cook's portion" of Slow Cooker Apple Butter in the fridge. I decided to #usethedamnjamalready and make an apple butter flavored muffin top with chopped apples for grins and giggles. For more grins and giggles, turn up the volume and check out the outtakes from the Facebook teaser video!

Sweet Potato Casserole Muffins #MuffinMonday

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

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I like to make festive muffins using the seasonal ingredients from my Community Supported Agriculture (CSA) farm share. One of the reasons I enjoy participating in Muffin Monday is the creative stretch to come up with something new each month. When I made these muffins last winter, I carefully hoarded the recipe in my Mobile Office until sweet potato season returned. Now that my farmers' sweet potato crop has been dug and is curing, I'm glad to share these muffins with the Muffin Monday crowd.

Honey Citrus Throat Soother | Couples Guide to Marietta, Ohio

Honey Citrus Throat Soother is perfect for sore and scratchy throats during cold and flu season--made at home with all natural ingredients, this tastes good and is a lovely drink for warm sipping on chilly nights. It keeps in the fridge for up to 2 weeks and makes a great gift in the fall and winter.

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Disclosure:I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and two others, since I'm so charmed by this town and I think ya'll should visit. This post details a Couples Guide to Marietta, Ohio. Check out this post for a Family Guide to Marietta, and this post for a Girlfriends' Getaway to Marietta.


(scroll down to the 'how to' video if you just want the recipe)

Marietta--at dawn and dusk.

My spouse is an active guy. No "lie in the sand" vacations for him. He needs to be going places to do, see, and learn new things. A visit to Marietta, Ohio would be right up his alley. We'd stay in the historic Lafayette Hotel right along the water downtown, so we could wake up and walk along the river checking out the birds. I saw geese, ducks, sandpipers and a great blue heron during my recent Agritourism Adventure in Marietta, Ohio. After a stroll across the pedestrian bridge, we'd eat a locally sourced breakfast at the Busy Bee Restaurant (he'd love the massive blueberry pancake). On the weekends, we like to hit our local farmer's market, so we'd be sure to check out the River City Farmer's Market and bring home some Broaster's Coffee for our son.

Slow Cooker Apple Butter | Family Guide to Visiting Marietta, Ohio

Local apples taste best in this slow cooker apple butter recipe. Use your kitchen appliances to do the work for you! This recipe can be canned for shelf stability & food gifts.

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Disclosure: I spent 3 days in Marietta, Ohio on an agritourism press trip. I was put up, fed, and shown the sights courtesy of the Marietta CVB. In exchange, I have written this post--and two others, since I'm so charmed by this town and I think ya'll should visit.


One aspect of traveling that I enjoy is the opportunity to learn something new--both about myself and the places I visit. This doesn't apply just to adults--kids can grow and thrive in new environments as well. On my recent Agritourism Adventure in Marietta, Ohio we visited many places that will delight the whole family, and I'll share them today in my Family Guide to Marietta, Ohio. If you'd like to visit Marietta with a group of girlfriends, please check out my Girlfriends' Guide to Marietta, Ohio. If you'd like to steal away for a couples weekend, stay tuned for my Couple's Guide to Marietta.