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Garden Salad Gin & Tonic | GreenThumbWhiteApron.com

Garden Salad Gin & Tonic

July 5, 2016 By Brett Youmans 1 Comment

If you’ve been following the blog for awhile, you know this is my favorite time of year.  I know I say that about every season but at this moment, when everything is changing by the second and brimming with possibilities, this is the time of year I love the most. I’ve always been jealous of my artistic friends.  You know, the kind of talent that can pick up a pen or paintbrush and interpret … [Read More...]

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in our Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries. GreenThumbWhiteApron.com

Farmer’s Market Farro Salad

September 19, 2015 1 Comment

Have you tried farro? In a world of quinoa this and quinoa that, I thought it was time to shine a little light on one of my favorite grains. Farro. Farro is an ancient grain that has been around for centuries and has even been found in … [Read More...]

This irresistible and versatile dessert can be madein advance and baked in the oven or on the grill just before serving. Oats and nuts add texture and crunch complimenting the juicy fruit filling. Cast iron cooking at its finest! GreenThumbWhiteApron.com

Sweet Cherry Crisp with Almond-Crumb Topping

September 4, 2015 3 Comments

Labor Day weekend is the unofficial end of summer so why not take your grill out for one last whirl?  Would you believe me if I told you that you don't even have to turn on the oven to make this Fresh Sweet Cherry Crisp with Almond-Crumb Topping?  … [Read More...]

A wine based cocktail from Spain and Portugal, the makeup of this fruity drink varies greatly. Sangria almost always contains fresh fruit, vodka or brandy, and a sweetener ranging from orange juice to honey. With such a wide range of possibilities, I set off to make a lighter version containing fresh summer berries that I’ve been enjoying from this year’s garden. GreenThumbWhiteApron.com

Summer Berry Sparkling Sangria

August 28, 2015 2 Comments

Sangria. saŋˈɡriːə saŋ-ˈgrē-ə San-GREE-a! Have you tried it?  However you say it, put this on your end of summer to-do list. A wine based cocktail from Spain and Portugal, the makeup of this fruity drink varies greatly.  Sangria … [Read More...]

Tender al dente orzo pasta with an addictive lemony vinaigrette makes for a scrumptious summer salad. The perfect make ahead dish for picnics or potlucks. Summer Orzo Salad with Fire Roasted Corn & Preserved Lemon Vinaigrette | GreenThumbWhiteApron.com

Summer Orzo Salad with Fire Roasted Corn & Preserved Lemon Vinaigrette

August 22, 2015 1 Comment

Summer's sultry heat is here to stay awhile and that means one thing:  Gardens and farm stands everywhere are bursting at the seams with fresh fruits and vegetables.  If you have a garden, even a small one, chances are you have more than you need … [Read More...]

Zinnias are of the easiest annuals to grow from seed, are heavy bloomers, and come in a variety of colors and sizes from which to choose. Since they don’t like to be transplanted, simply sow directly in the garden after the danger of frost has passed. Colorful fusia zinnia perfect for a summer garden. GreenThumbWhiteApron.com

Garden Primer: Mad About Zinnias

August 12, 2015 2 Comments

It’s that time of year when I start taking stock of how the garden performed this year and what I need to change, adjust, adapt, and amend.  While good soil, sunshine, and water are necessities of a successful garden, one thing that’s often an … [Read More...]

Better than coffee shop muffins hot out of the oven in less than 30 minutes? Sign me up! Trade the butter for olive oil to elevate the taste and create a super moist texture.

Blueberry Coffee Cake Muffins with Pecan Streusel Topping

July 31, 2015 Leave a Comment

It's blueberry season here at Kraemer House and, after several years of nurturing the fickle bushes, I'm happy to report that they are looking great and producing nicely.  I've loved blueberries long before they became so popular.  I'm old so that's … [Read More...]

Early Summer photographic highlights of this delightful backyard garden.

How Does Your Garden Grow? | Early Summer, 2015

July 12, 2015 2 Comments

Blink and you miss it. Subtle changes in the garden occur throughout the day and I often find myself watching nature's showstopping display while accomplishing nothing.  I know this time is fleeting and I want to soak it all in.  It's ridiculously … [Read More...]

There are several ways to cook corn on the grill. You can wrap it in foil or just throw it on the grill, but if you want über moist corn with a fragrant smokey-charred flavor, follow these simple steps and you’ll be enjoying delicious grilled corn on the cob in no time. Carefully peel back the husks leaving them attached to the base of the corn; remove and discard silk. Under running water, use a vegetable brush to remove any excess silk. Pull husks back over corn and place in the bowl of cold water. Let soak for 10 minutes. Remove corn from water, drain, and pat dry. Lightly oil the grill grate and place corn on hot grates for 3 minutes. Turn and grill for another 3 minutes. This allows the corn to steam and cook inside the husk. Remove from heat and carefully pull back the husks exposing the corn. Generously brush corn with the olive oil and return to hot grill, turning with tongs as necessary to achieve lightly charred grill marks on the corn, about 15 minutes. GreenThumbWhiteApron.com

Olive Oil Grilled Corn on the Cob

July 8, 2015 1 Comment

The fields have been plowed, the seeds have been planted and, with just the right mix of sun and rain, delicious ears of one of summer’s finest offerings — sweet corn — will soon be available in grocery stores and farm stands near you if not … [Read More...]

Easy summertime grilling recipe with a few simple ingredients. Grilled Chicken with Lemon Caper Sauce | GreenThumbWhiteApron.com

Grilled Chicken with Lemon-Caper Sauce

July 3, 2015 Leave a Comment

Listen up you guys.  If you’re turning on the oven this time of year you’re doing it all wrong.  Cooking over open flames is what summer is all about. And for those of you who can’t have a grill because of rules and regs where you live, I know you … [Read More...]

Bake this super simple cherry crostata (cherry pie, cherry galette) in 30 minutes with only 5 ingredients!

30 Minute Tart Cherry Crostata

July 2, 2015 1 Comment

What does summer taste like to you?  That’s really not a fair question because there are so many things to choose from this time of year.  Maybe a juicy peach or vine ripe tomato?  How about plump blueberries or crispy cucumbers?  Cherries?  … [Read More...]

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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Popular Posts

Beets are one of the first things I get planted in the garden every year. Depending on the variety, they’re ready from seed to table in about 60 days. While we mostly associate this versatile vegetable with its deeply hued taproot, did you know the leaves are also edible? As they grow to maturity in the garden, I enjoy clipping the leaves for fresh crisp salads and quick stir-fry dishes. GreenThumbWhiteApron.com
Garden Salad Gin & Tonic | GreenThumbWhiteApron.com
Cucumber tendril climbing up a rusted metal trellis. GreenThumbWhiteApron.com
Photo of jelly jars filled with Lavender-Strawberry Jam Spritzer Cocktail. We make strawberry jam every year and always have it on hand so it seemed natural to use it as a sweeter in this cocktail. When mixed together with a bit of lavender syrup, vanilla infused vodka, and club soda, you’ve got something quite special. GreenThumbWhiteApron.com
Strawberry blossoms are an indication of a heavy crop this year.
Perfect Steamed Eggs! The only sure-fire trick is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands. The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.

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