Entries by Engrid Winslow

The Importance of Soil

by Engrid Winslow Let’s talk about getting your vegetable and flower beds ready for planting by preparing the soil. No matter how great your soil seems to be, your new plants will welcome a boost of vital nutrients. Tomatoes, onions, peppers and other vegetables are known as “heavy feeders”. This means they need (and therefore remove) […]



by Engrid Winslow At last, the bounty of your summer garden is at its peak and you can gather all of those glorious tomatoes, peppers, eggplants, corn, chard, kale, summer squash, onions and other vegetables to enjoy at their freshest and most flavorful. But, ahem, some of us may plant more than we can eat in […]


American Caprese Salad

From the Kitchen of Engrid Winslow This quick and easy take on the classic Caprese salad makes excellent use of the fresh tomatoes from your garden. It’s especially pretty when you use a variety of colored, heirloom, beefsteak tomatoes such as Cherokee Purple, Aunt Ruby’s German Green and Yellow Brandywine. Serves 4 1 TBL extra […]


Vegetable Quinoa Salad

From the Kitchen of Engrid Winslow Serves: 4-6 as a side dish This is a versatile side dish that is vegan (when made with vegetable broth) and adaptable to any season. This version uses peas and carrots but you can substitute or add any additional vegetable such as peppers, tomatoes, onions, cucumbers, summer or winter […]


Pasta Caprese Salad

From the Kitchen of Engrid Winslow (serves 4-6) This is a favorite in our family and is always a hit at a potluck dinner. It keeps well if there happen to be any leftovers. 2 lbs cherry tomatoes cut in 1/2 4 tsp lemon juice 1/4 cup good quality olive oil 1 garlic clove – […]



from the kitchen of Engrid Winslow Chimichuri originated in Argentina but the name is based on a Basque word which can be loosely translated as “a mixture of several things in no particular order”. You can change it into a red sauce by adding tomatoes and/or red bell peppers. Other flavorings can be used such […]