This is the summer of rain—sheets of it, gusts of it, dribbles of it, puddles of it. It has rained now for 16 straight days and we are feeling like we should build an ark, fill it with corn, tomatoes and this Jarlsberg Onion Dip, and set sail for terra firma. Still, there is something […]
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Welcome back to The Red Wagon. If you are like us, you are ready for some farm-to-table goodness. The market is opening this Friday, featuring lots of early summer produce. These sandwiches—Roasted Beet Pitas—remind us just how good good-for-you produce can be. Beets are a surprising sort of beautiful. They are roots after all, and
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It’s hard to believe that we are almost at the end of the season. The market, the hay maze, the pumpkin patch, full of people, will be empty in a couple of weeks. The straw jump will seem lonely without laughing, shrieking little kids and the local middle-schoolers (our live scarecrows) will have to find
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I am literally “Falling” through this season, going from wake-up to work to dinner to activity to bed. My children are busy too, and I am proud of them, watching as they handle themselves , their school work, their music and sports. I am sometimes such an observer in their lives, standing back a little
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I told my kids I was going to make you something with apples to celebrate this Pumpkin Festival week, because pumpkins are for carving and apples are for eating, at least among the younger set here. I was thinking maybe a raw apple lunchbox cake or a sugary upside down apple pancake. Both are delicious and
I love good metaphors. They don’t always have to be profound; they just have to be true. I particularly liked what Kristin Armstrong, blogger of Mile Markers fame, recently wrote: that “time spent with good girlfriends is basic, organic nutrition, not dessert.” So isn’t Cheddar Corn Chowder, this week’s magic soup-pot selection. When the leaves
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We interrupt this regularly scheduled healthy eating blog with a message from the processed cheese food lady… You know, the one in charge of selling the deliciousness–in particular, the yellow colored, foil wrapped, no-refrigeration-needed deliciousness—otherwise known as Velveeta. Why? Because this processed cheese food is the main ingredient in our football season favorite: Mexican Cheese
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When I make Vegetable Soup, I feel a little bit like Strega Nona. Do you remember her, from the dePaola book, the round Italian grandmother with the magic pasta-producing pot? My pot makes soup instead of pasta. It fills itself right up, no matter how small a batch I’ve intended. And it stays full too,
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The kids got off the bus today right in the middle of a rainstorm and I was late getting home from work. They had to trudge up the driveway all by themselves. (Guilt makes me say trudge, but I’m sure they more ran or skipped… What little kid doesn’t like rainstorms?) Still, I felt bad
In this house with small-to-medium sized children, the first week back to school marks the passage of time more profoundly than birthdays or New Year’s. Everyone is a year older at the end of August, walking down the driveway pressed and polished, backpacks squarely on their shoulders. The summer air has made them taller and