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Quick Pickled Dilly Beans

August 13, 2014 by Brett Youmans 4 Comments

Just a few ingredients is all that's require to make Quick Pickled Dilly Beans.

Home canning to preserve food in jars can be intimidating.  So today it’s refrigerator pickles to the rescue!  It’s a quick and easy alternative when you want some instant gratification in the form of crispy and crunchy and dilly and green.  Let’s … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: Appetizers, canning, Dill, easy, garlic, green beans, Pickles, pickling, recipe

How To Blanch Green Beans | How-To Tuesday!

August 12, 2014 by Brett Youmans 10 Comments

Blanching is a simple cooking technique that helps to preserve the vibrant color and crisp texture of some fresh fruits and vegetables.

Someone at work the other day asked me what the cooking term blanching is so I thought it might make a good start to How-To Tuesdays here on the ‘ol blog.  Blanching is a simple cooking technique that helps to preserve the vibrant color and crisp … [Read more...]

Filed Under: Food, Garden, Popular Posts Tagged With: #HowToTuesday, blanching, garden, green beans, vegetable blanching

How Does Your Garden Grow? | August, 2014

August 6, 2014 by Brett Youmans 9 Comments

A beautiful rainbow of vegetables from the garden | GreenThumbWhiteApron.com

Do you remember the acronym Roy G. Biv  from when you were a kid?   It stands for red, orange, yellow, green, blue, indigo, and violet and always helped me remember the order of the colors of the rainbow.  I’m not sure why I needed to name those … [Read more...]

Filed Under: Garden, Popular Posts Tagged With: blueberries, eggplant, garden, gardening, green beans, onions, squash, tomatoes, zucchini

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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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