It's been awhile since we've posted here. But, we are back!
We have started revamping the website to modernize it and make it easier to navigate. You'll start seeing changes in the months to come.
I have missed all of you so much!
I have been busy food styling and photographing food for my www.UglyProduceIsBeautiful.com site and @UglyProduceIsBeautiful Instagram account.
I have been baking and cooking all this time, and look forward to sharing new recipes with you, which I have started posting.
Check out recent baking recipes Priscilla's Fudge Sauce and Candied Spiced Pink Grapefruit Peels!
I love to bake with seasonal produce. Rhubarb is starting to come into the spring market.
Did you know that the rhubarb plant is actually an herbaceous perennial, which is botanically a vegetable, but it used primarily as a fruit in recipes.
For baking, choose the stalks that are medium-sized (like celery stalks), deeply colored, firm, crisp, and tender. They are especially available during spring and early summer.
There's more information about vegetables and other baking ingredients here on CraftyBaking.com