I picked 42 lbs of strawberries at Green Truck Farms earlier this week. Granted 10 lbs went to Chef John MacPhearson and his hyper seasonal and really excellent restaurant Three Blacksmiths, and 4 lbs went to friends. That still leaves me 28 lbs. 10 lbs […]
We are all tired of the grayness and wetness that has been our unusual lot in the Virginia northern Piedmont over the last year. Our winter has not been particularly cold, the temperatures dipped below 10F ( -12C) only a few times, and briefly at that. But it has been grey, cloudy, foggy even when not raining or snowing – with too few sunny clear crisp days – and so it seems this winter is never going to end. Wet snow fell yesterday March 8 on ground already saturated.
Still… looking back at the last few years, snow in mid-March is pretty common.
March 18, 2013
March 6, 2014
March 8, 2015
No snow that I can tell the entire month. In fact so warm that we had good looking garlic on march 2, lunch on the porch on March 9, daffodils in full bloom March 16
March 2017: I did not keep good records!
March 21, 2018
A cold dry gray winter. Light snow the first day of spring, March 21. but forced forsythia blooming on March 15
French (or garden) sorrel is a super hardy perennial potherb with a bright pleasant tartness. It grows in my unheated hoop house even in the harshest winters providing refreshingly tart leaves for our winter salads. It is one of the first vegetables I harvest outside: […]
As it turns out, when pickles are good, we eat lots of them. If they are too acid or too sweet, they languish in the pantry. I’ve tried many vegetables and many styles over the years and have concluded that we really only eat a few: “cornichons”, tiny tart cucumber pickles that are a staple of French picnic along with saucisson, baguette, butter, and a pot of “moutarde extra forte”; and bread-and-butter pickles… but only if they aren’t too sweet.
The pickling cucumber plantings are doing fairly well this year. Not well enough to make a lot of cornichons, but well enough to make bread and butters. So bread-and-butters we’ve been making, not too sweet, just right. We eat them with or piled in sandwiches, potato salad, sandwich between fried eggplants, with cold chicken or cold meat … you name it!
Happy to share my recipe below.
Blackberry time is here. The canes in the garden have started to produce, and should all go well, continue to produce for another 4 weeks. Which is good, because blackberries (and eggplants) are one of the consolations of a typical Virginia summer, especially the kinds […]
It took me a long time to accept the idea of fruit in my salads. Too gimmicky, if you had asked me! As a properly raised French child, the only acceptable fruit that was not dessert was an appetizer of charentais melon with port (or maybe Jambon de Bayonne, the French Basque version of Prosciutto). But now? Now… I toss blueberries in massaged kale salad; I mix cantaloupes, canaries, and honeydews with purslane, shallots & jalapenos; I love peaches everywhere, including in salsa, or sliced thinly on a goat cheese open sandwich with black pepper & a drizzle of honey… and when it comes to watermelon, there is almost no limit.
Not only is this particular salad pretty, you can prepare all the ingredients ahead, keep them refrigerated in separate containers, and assemble at the last minute.. which makes it perfect for entertaining or even for potluck. Imagine the exclamations! Edible flowers bring a nice touch to the dish – in fact they are part of the WOW factor, something we can all relish occasionally. (more…)
As one who loves beets, I have yet to find something made with beets that I don’t like. Raw beet salad, roasted beet and goat cheese sandwich, borscht, pickled beets (a favorite), beet ice-cream, savory beet tart, sweet beet tart (see Bar Tartine, by Courtney […]