In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
So what do you do with that almost, but not quite forgotten vegetable, Jerusalem Artichokes or Sunchokes, freshly dug from the garden? I have read that you can eat it raw, but have not tried that yet – except for a sliver to taste: it’s …
It’s been really cold here. We have seen the minuses (Fahrenheit, that is!). Oh, I know, there are areas of the country where winter is routinely at -20 F… but not here in the Northern Piedmont… and without snow cover at that! I don’t dare …
The lettuce beds are looking lush and fluff – if you lift the agricultural fabric swaddled over them, that is – providing huge bowls of greens, but, with the temperature regularly dropping below freezing (at night only for now, thankfully), I am hungering for soup. …
Gala, Crispin (or Mutsu), Fuji, Honeycrisp, Rhode Island Greening, York, McIntosh, Jonathan & Jonagold, Stayman Winesap, even Golden Delicious (one of MY favorites), Red Delicious & Granny Smith: those are just a few of the cultivars of apples available for pick up at our local …
Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 4 and we are using the remaining Day 2’s Chicken Tomatillo Soup of which we made a big batch. With the help of onions, potatoes and corn, …
I love visiting other people’s gardens and tasting food they cook from their garden. So when I went to visit Pat D.’s garden in Castleton, VA, I was in for a treat. She asked me to stay for lunch, and served a most intriguing Tomatillo …
The season is changing: I can taste it in the air. The nights are getting cool yet the days are still warm. The daylight hours are shortening; the light is mellowing; the air is crisper. The leaves on the trees are subtly goldening – soon …