If you’re a regular reader of the blogs posted here at Lehman’s, you might have seen my last two additions, Mexican and Korean dishes. I love both of those regions’ foods, and the recipes there are some of my absolute favorites.
This time, it’s a real crowd pleaser – Italian! When you think of Italian dishes, you probably think of delicious pastas with creamy sauces, crunchy bread with olive oils and garlic, a great selection of cheeses, and of course, the best pizza in the world. Maybe seafood, like shrimp, also comes to mind, or chicken crusted with Parmesan. Just about every ingredient associated with Italian food makes the mouths of most water. This blog post includes two pasta recipes (of course), and one recipe that might surprise you! Continue reading
Who doesn’t love an old-fashioned barbecue? Outdoor cooking is as American as apple pie. Whether you live in the country or are grilling on your apartment patio, cooking outside connects us all with the great American outdoors. And the taste of grilled food is out of this world.
Although nothing beats a grilled hot dog or burger, grilling has advanced far beyond those outdoor staples. With the right product, you can cook anything you would in your kitchen on your grill. Breakfast, lunch, dinner – you and your grill can do it all. Beyond meats, you can ‘cue up an assortment of tasty veggies and delicious desserts.
Our own Amanda Burt shares one of her favorite summer meals, along with some helpful hints. Continue reading
For many of us, Mom’s words and wisdom have shaped us through the years. And even the simplest lesson has a way of sticking with us.
“Do the right thing.”
“If you have nothing nice to say, then say nothing at all.”
“If you take it out, then put it back.” Continue reading
This is an antsy time for gardeners. Where I live, late February and early March usually contain a “false spring” as I’ve heard it called, where the temps go up and the sun comes out, and I’m fooled into believing it’s the beginning of spring. But even just last week right after the weather had reached nice warm days, it snowed…in April. Continue reading
By Scott Ervin
When my wife Glenda asked me to write an article about why I am a bird watcher, I realized I didn’t know why. I have enjoyed feeding birds and watching them for decades, but I had never thought about why I enjoy it so much.
It’s safe to say I’m a fanatical bird watcher. I set up a bird feeding station at each the places I’ve lived since my mother pushed me out of the nest shortly after high school. (16 places so far). I’ve kept a record of all the different species spotted at each of these places. I just completed drawings for a critter-proof bird feeding station I plan to build that looks a lot like the board game Mouse Trap. I really don’t want to know how much money I‘ve spent on bird food.
So, it’s clear I enjoy my birds, but why? Continue reading
I guess you could say that my passion to bring old family recipes to life happened while rescuing old English tea cups from garage sales and flea markets. I have always enjoyed having tea with friends and collecting unique and beautiful tea cups. Over the past few years, I found myself stopping at various markets in search of my favorite tea cup patterns. It was during one of these tea cup hunts that I started noticing old recipe boxes being sold; complete family recipe boxes; old tins and boxes filled with handwritten recipes; recipes clipped from old magazines and even cut from product boxes. I suddenly started to wonder about the person who may have made these recipes. I wondered about the hands that kneaded the dough and the origin of the various recipes in each box. I wondered how far the recipe may had traveled. Some recipes even had stars on the top or a note that said favorite. Then I started wondering why a family would want to get rid of family recipes. When I would ask the sellers, many would reply, “I should have spent more time in the kitchen with my mother” or “I just can’t seem to figure out the recipe(s).” Continue reading
Editor’s Note: In memory of our founder Jay Lehman (1929 – 2020), we are rerunning a touching article his son, Galen, wrote for Father’s Day a couple of years ago. This is in honor of Jay’s birthday, April 21, when he would have turned 92. Rest in peace, Jay. We miss you.
In so many ways, our fathers are our first teachers. Often, they’re our most important teachers throughout our lifetimes. My dad, Jay Lehman, has been teaching me my whole life, first as a parent, and then as the only boss I’ve ever had. (I started sweeping floors at Lehman’s at age 15!) Continue reading
Meet our talented Customer Service Representatives.
Editor’s Note: Today we’re going behind the scenes at Lehman’s (or in this case, the phones). Lori Showalter, Lehman’s Trainer, gives us an inside look at the product certification program that our Customer Service Representatives go through, so they’re ready to help you. Continue reading
A modern and convenient way of preserving food is using the freezer. Over the harvest season we fill our family freezers with an abundance of veggies, fruits and meats for the winter in addition to what is dehydrated, fermented, on the canning shelf and in the root cellar. Although freezing is a very handy method, it does require having a freezer(s) and a reliable source of electricity. I’m always a tad nervous about power outages when our freezers are full, but we do have a generator for short term back up. Continue reading
Continuing in our food storage series, we are going to look at some of the easiest options for keeping food for the winter months. The “easy” part is that there is zero processing necessary for the produce – it is just a matter of creating the perfect storage environments. Continue reading