Having recently returned from a whirlwind trip from West Texas to East Texas for a family funeral, I spent a lot of time thinking about the importance of family. Driving 1200 miles in under two days gives you time … Continue reading Keep your family heritage alive in the kitchen
Peaches are the top fruit tree in Texas, according to a Texas A&M report I recently read. There are over one million peach trees around the state, and only about half of them are planted in orchards over one acre … Continue reading Fresh, local peaches make everything sweeter
A recent Saturday scenic drive around the region took us to historic Fort Stockton, with a pit-stop on the way back home at Marathon’s Brick Vault. We’d been watching the construction of the property for a while and wanted to … Continue reading Brick Vault Brewery & Barbecue in Marathon
In the last few weeks, we’ve had in our kitchen 40 pounds of roasted Hatch chiles and 11 pounds of Mini San Marzano tomatoes. I’ve found that I can eat tomatoes and roasted chiles on just about anything. Our freezer … Continue reading Canning tomatoes… it’s easier than you think
Do you know the Chile Man? You should. My husband and I recently had the pleasure of visiting with Mac White and his wife Julie at their home in Marfa, while he roasted a burlap sackful of Hatch long green … Continue reading Mac White – the Hatch Chile Man of Marfa
Last year, I had one lonely tomato plant in my care. In years past, I’ve grown tomatoes easily and had more than I knew what to do with… last year, my lone plant produced four small fruit that split before … Continue reading Locally grown tomatoes, all year long, at Village Farms Greenhouses
Last summer, I wrote about how we planted thornless prickly pear in our landscape. Following their debut season of spectacular yellow blooms, they are now loaded with fruit, known as “tunas.” Big, healthy cacti loaded with fruit that has yet … Continue reading West Texas prickly pears are ripe for the picking
