Grilled Asparagus

Grilling is my favorite way to cook asparagus, especially while evenings are still cool. Learn more at TwiceasTasty.com.
Finally, the asparagus has decided to wake up and poke its tips through the soil in the garden. We’re expecting one more frost tomorrow night, but the subsequent forecast makes it clear I will soon be harvesting an asparagus crop.

You may think I’d wait for even warmer weather to make the grilled asparagus recipe I share this week in my Twice as Tasty column for the Flathead Beacon. But we have no fear of firing up our battered, hand-me-down Weber before the heart of the summer grilling season. Grilling is my favorite way to cook asparagus, and a hot grill is far more comfortable to stand over while the evenings are still cool. It won’t be long before the spears will be sharing grill space with a range of homegrown produce, including corn, eggplant, onions, peppers, tomatoes, and tomatillos.
Learn to make Grilled Asparagus

Roasted and Curried Squash Soup

There are so many directions you can take squash soup, and every spin you put on it changes the flavor. Learn more at TwiceasTasty.com.
If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.

I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Learn to make Roasted and Curried Squash Soup

Gardening from the Kitchen

Narrowing down the choices of what to plant can be as challenging as finding time to tend the garden all season. Learn more at TwiceasTasty.com.
The ongoing arrival of seed catalogs is reminding me that no matter how cold it is outside, now’s the time to start planning the garden. This week’s Twice as Tasty column for the Flathead Beacon has a decidedly local spin, mentioning local sources for seed and local farms offering community-supported agriculture (CSA) shares. If you live outside the area, take these as reminders to look out your own back door for local seed and produce resources before they sell out. According to Axiom’s 2022 garden survey, 62% of respondents plan to plant more this year.

Narrowing down the choices of what to plant can be as challenging as finding time to tend the garden all season. Read on to find out how I try to resist planting more than I can manage.
Learn more about gardening from the kitchen

30-Minute Tomato Soup

Make creamy tomato soup from scratch in just 30 minutes with what’s at hand. Learn more at TwiceasTasty.com.
In this week’s Twice as Tasty column for the Flathead Beacon, I share one of my favorite soup recipes. Even my sister, who grew up unimpressed by many tomato dishes, has gotten hooked on this soup. It’s quick, easy, and uses the homegrown produce that’s been stashed away for the winter. In the column, I share my storage methods for its main ingredients, hoping to entice you to plan ahead next growing season. I also tell you how to make it right now with whatever tomatoes and onions are in your kitchen.
Learn to make 30-Minute Tomato Soup