Want a chance to take in some of the most beautiful sights in the world? Do you love exploring and seeing the rich palette of colors only nature could provide? Interested? Here are a couple more questions: Have you...
Read More
Are you ready for a Springtime excursion filled with opportunities to see all nature has to offer? Earthbound Expeditions is teaming up with Garden America to give you an up close look at one of the most beautiful spots...
Be Thankful for Your Own Pumpkin Pie Filling by Sharon Asakawa Due to 2 years of pumpkin crop failures, there have been news reports of a nationwide pumpkin-pie-filling shortage. Libby’s, a subsidiary of Nestles, supplies more than 80% of...
Berry Good Strawberries by Sharon Asakawa For optimum flavor, harvest your strawberries the day you plan on eating them. If possible, do not store them in the refrigerator, but if you must refrigerate, take them out 1-2 hours before...
Pesto Recipe by John Bagnasco For a quick dinner treat make a paste of the following and serve over pasta. Ingredients: 2 cups fresh basil leaves, packed (remove leaves from the stems) ¼ cup grated Parmesan cheese ½ cup...
Stuffed Squash Blossoms by Deborah Schneider Beautiful yellow squash blossoms (flor de calabasa) are delicious with a traditional filling of corn, chile and queso fresco (a mildly salty fresh cheese,) flavored with epazote, a wild herb with an unusual...
Pasta With Zucchini “Cucuzza” by Janet Montell 1/2 onion-peeled and chopped 1 shallot-peeled and chopped 1/4 lb. spaghetti pasta 1/4 cup of chopped parmesan cheese 1 whole tomato-chopped 2 Tbsp flat leaf parsley – chopped 1 Italian long-style zucchini...
Persimmon Cookies by Sharon Asakawa This recipe was given to me by my late aunt and every time I bake them especially during the holidays, I feel like she is with me in spirit – plus the fragrance of...
Grandma Tokita’s “INAKA” Stir-Fry by Sharon Asakawa After having planted our Costata Romanesco just four weeks ago, it has leaves almost as large as a giant Gunnera and has already yielded a dozen 6-to-8-inch long squash. What to do...
Grilled Corn by Sharon Asakawa For a spicier change to the usual pat of butter and salt, brush the corn with olive oil and sprinkle with parmesan chees, cayenne pepper and lime juice to taste.