Growing Bolder Community

My earliest recollections of eating asparagus date back to my childhood. Each spring, our family (who farmed near Rowley, Iowa) would drive to Waterloo, a trip of about 40 miles each way, to get asparagus. During the ride, I remember my parents discussing how the sandy soil around Waterloo produced the wonderful asparagus that they were eager to eat. (I was six years old, so their enthusiasm was...

Prep time: 10 minCook time: 40 minServes: 62 tsp extra-virgin olive oil1 onion, chopped1 large baking potato, peeled and cut into 1-inch cubes1/2 tsp dried thyme1 (32-oz) carton vegetable broth1 lb fresh asparagus, trimmed and cut into 1-inch pieces1 C evaporated milk1/4 tsp sea salt1/4 tsp freshly ground pepper- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring...

Holidays are dangerous times for diabetics and dieters, and I fall into both categories. Here's how I try to make it through the day without landing myself in a coma.First, most people don't seem to know that diabetes is not about avoiding sugar. It's about managing carbs. So eating white bread and rice while avoiding cake makes no sense. If you know there will be sweets, just budget them in....

Whenever I make a marinade, I take many things into consideration. Quality and freshness come first – the quality and freshness of the product I am about to marinate and the ingredients I use to create my marinade. The recipe ingredients and the type and size of meat, poultry, seafood and vegetables also affect the amount of time you marinate your product. Marinades are meant to enhance, or...