Tag Archives: Path to Plate

Herbs for Landscape Color

Culinary herbs have fascinated and filled my senses through the decades, the way airy globe-shaped clusters of dill flowers seem to frolic in a light breeze, the clean camphor aroma sensed from brushing against a stand of rosemary, or the surprising white -colored flowers peeking through long-stemmed oregano. I do value the outstanding flavor herbs bring by helping us use less salt, fat and sugar in our diets, a practice that follows the Texas A&M AgriLife Extension Service Path to Plate initiative, a program helping consumers understand how… Read More →

Pick a Peck of Peppers

You can pickle a peck, eat them raw, braise them, fry them, can, jelly or chop them into tiny bits to bring a little zest or sweetness to a home cooked meal. Peppers are an enticing and diverse fruit that are a global household staple and commonly associated with ‘old world’ cuisine. I will explore with you the native origin of peppers, share some growing tips and delve into hotter than heck varieties. Peppers are determined to be in the same plant family (Solanaceae) as tomato and potato…. Read More →