Regardless of how long the snow and freezing temperatures stay around, rhubarb, along with tulips and irises, is always the first sign of spring for our area. I grew up eating rhubarb crisp with the gooey-sweet-tart middle and the crumbly topping that pairs so well…

The first time I had zucchini bread was at a boyfriend’s house. His dad was making a few batches of it and let us have some and it was delicious. When we eventually broke up, one of the things I was most sad about was…

This recipe comes out of Nick’s box, and until I pulled this card, neither of us had ever heard of zucchini cookies. Since zucchinis tend to be very prolific here in the upper mid-west, I am always ready to try any recipe that I can…

Waffles are one of my favorite breakfast foods. They are fluffy and crispy and are just comfort on a plate. They were a staple of my visits to my Granny’s house as she would often make them as breakfast on the last morning of our…

This recipe comes from Canning and Pickling recipe box of Nick’s mother, Linda S. From the sounds of it, the recipe actually came from another family member and was passed on to Linda at some point. Nick does not really have any memories of the…

This recipe comes out of Linda’s recipe box. Cornbread is so very versatile. I love to have it as a side to chilis, soups, and stews, but it is also great for breakfast with a bit of butter and honey. And there are so many…

Here in the Upper Midwest, Rhubarb season has arrived. For those not familiar, rhubarb is a plant that looks the weed, Burdock. The leaves are poisonous and though the stems are edible, they are very tart. The stems can range from deep red to green…

Every summer I plant more zucchini plants than I need. Usually about three to four times too many plants. They are easy to take care of and are high yielders in our garden, so it is easy to get excited about them. They have a…