Reusable Produce and Gift Bags

Homemade reusable cloth bags can transport and store produce, bulk food, and gifts. Learn more at
No matter how you celebrate, the year’s end brings a giving mood. In my family, handmade gifts have always dominated. The Christmas tree nearly topples over from the weight of handmade ornaments. Someone is always sporting a handknitted sweater or mittens after presents are unwrapped. Pantries fill with home-canned jars as quickly as trays empty of homemade cookies.

My Twice as Tasty gift to you this year is not only handmade but useful and reusable: cloth produce and bulk food bags. They’re so easy to make you’ll quickly have a stash, so you can even use them as gift bags for your homemade treats and other presents. For each one you give away, you dispense with gift paper, ribbons, and tape and instead wrap your gift in a fabric bag that can be reused or regifted.
Read more about making reusable cloth bags



Carrots caramelized in an open pan taste nothing like mushy boiled carrots. Get carrot recipes at
If you grew up eating mushy cooked carrots from a school cafeteria or overworked mom, you’ll probably be tempted to skip over this recipe. I urge you to give it a chance. Carrots cooked in an open pan and glazed by a little butter and sugar remain bright and crisp-tender, like properly cooked pasta or Grilled Asparagus, with just a hint of bonus sweetness. Try it once, and you’ll never boil carrots again.

Although the recipe works with any carrots—store bought or homegrown, baby carrots in May or storage carrots in January—it shines in August. The carrots I pull in late summer are finger thick, crunchy, and naturally sweet. Best of all, they come with gorgeous green, feathery tops that can be mixed into a tasty, herb-heavy salsa. If you aren’t growing your own carrots, ask your farmer to leave the tops intact and use them the day you pick them up at the market or receive your CSA share.
Learn to make Glazed Carrots and Carrot-Top and Herb Salsa