I’m excited to announce the launch of Twice as Tasty Live, a new segment of this blog project. Twice as Tasty Live incorporates the already popular workshops and expands to other events that put me in your kitchen, making and sharing delicious, homemade food.
Read more about Twice as Tasty Live events
If your garden isn’t in full swing yet, it’s about to be. Even here in Montana, with our long winters and short growing season, spring produce is beginning to wind down: Lettuces and spinach will soon be bolting, the asparagus crop has tapered off, and the strawberry bed has been picked nearly clean. In their place, summer produce is ready to burst forth, launching itself into the annual race to grow faster than I can harvest and process.
If you’ve been following along on Instagram, you’ve seen how I deal with spring’s vegetable bounty: #dailysalad. But with a large garden, summer vegetables need a different approach. The next few weeks are not just about filling bellies with the freshest produce possible but also about preserving those vegetables so that they can fill bellies the rest of the year. Here’s how I’ll be spending the next few weeks.
Read more about enjoying summer vegetables year-round
And just like that, Twice as Tasty is 2 years old. Well, not just like that. The time between birthdays is the journey between destinations, more crucial than either endpoint. Like any journey, this past year revealed curves in the road, surprises around corners, and steps into unfamiliar territory. As the Twice as Tasty blog and community expand and grow, I’m embarking on new adventures and tackling ongoing challenges. Whether you’ve just found the blog or have been part of the core group of supporters, I hope you’ll be as excited as I am about the successes of this past year and the path that’s forming for year 3.
Read more about what’s new at Twice as Tasty
All last month, I was undecided about which recipes and ideas to share in November. I was traveling in several regions and climates, wearing everything from four layers of long johns and raingear to tank tops and summer dresses. And meals featured the fresh strawberries I associate with spring, the Dungeness crab of fall and winter, and everything between.
Shortly after I returned home to Montana, Mother Nature decided the blog’s November theme for me. After just a couple of days in my own kitchen, snow began to fall and winter was suddenly upon us. Instead of digging the final carrots and potatoes and cleaning up garden beds, I was curled up by the woodstove, reading food books and thinking about the coming holiday season. For me, that means planning to gather with friends and family, making lists of gifts to create, and of course, deciding what we’ll eat.
Read more about preparing for holiday gatherings and meals