Try trading or swapping for some food too, sans money, to provide diversity for your pantry. There are several models out there, like portlandfoodexchange.com, mefoodtrader.org and mafoodtrader.org. There might be one in your local community!

We just had a bumper crop and I processed about 5 pounds of them into a soup and another 15 lbs into pickles. There are some good choke pickle recipes online. I’m not sure how we will ever get through it all, though!

This is also similar to what they call “Rumtopf” in German. The fruit possibilities are endless and you just keep adding throughout the summer.

We made this recipe with some beautiful short ribs. I’m not sure it justified a special trip to the store to get Tamarind paste or taking the time to blacken tomatoes. Maybe some good substitutes would be roasted tomatoes in a can and molasses. Orange zest is critical though, and lasts through the extended cooking time. We served with made-from-dry black beans, pickled red onions and some farmers cheese and cilantro. Be sure to serve in corn tortillas--flour tortillas just don’t do it.

Gooseberries!

thanks for the heads-up, Kim. That’s really cool.

Norton wine! While not native to Missouri (the Norton grape is grown in abundance in Virginia as well), it’s a native American grape that rivals Cabernet. It requires food that will stand up to it, but it is delicious! Don’t miss the boat on Missouri wines. Check below for more info:

http://www.missouriwine.org/

The site looks great, James. You are an artist.

Wow! Thanks, Kim, and Culinate! And thanks for the help with the photo and formatting...

You inspired a hash dinner for four tonight--with poached eggs atop. Ours was pretty standard: Maine Yukon Golds with some green pepper, red onion, garlic, rosemary and freaking awesome pork sausage from our meat CSA. Thanks for the cue.