1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla

1 cup finely chopped mushrooms (such as button, crimini, shiitake, chanterelle, oyster, and/or porcini) 1 cup fresh baby spinach leaves or chopped spinach leaves 2 tablespoon sliced green onion 1 tablespoon margarine or butter 1 tablespoon cornstarch ½ teaspoon fresh thyme or 1/4 teaspoon dried thyme ¼ teaspoon salt ¼ teaspoon pepper 18 4 inch wonton skins

1 ¼ cup all-purpose flour ¼ cup sugar ½ cup cold butter, cut up 2 egg yolks, lightly beaten 1 tablespoon ice water

2 cup 1-inch cubes artisan bread 1 tablespoon olive oil 1 teaspoon finely shredded lemon peel 1 teaspoon snipped fresh thyme 1 clove garlic, minced

4 0.75 inch thick slices Italian or French bread ¼ cup butter 3 tablespoon grated Parmesan cheese 2 garlic cloves, finely minced

1 6.25 ounce package vanilla carmels 2 tablespoon milk

1 Orange or clementine Vanilla paste Ground cardamom Cardamom-Clementine Syrup 2 clementines or 1 orange ½ cup sugar ½ cup water 2 tablespoon green cardamom pods

Cutting celery produces leafy stalks without the thick petioles or stems. Harvest leaves for flavoring in salads or to add flavor to tomato or other vegetable juices. ‘Giant Red Reselection’ celery gives you a unique color twist in celery – it bears red stalks. ‘Utah 52-70 Improved’ celery is a popular dark green variety with a compact habit. It requires blanching to produce light green stalks. more tips and tricks on edible gardening More Videos »