In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
I think I love my kitchen garden more in the fall then in the spring: cooler temperatures are accompanied by a lot less bugs and the beds are brimming with salad greens (sorrel, lettuce, frisée, endive, mache, arugula), cooking greens (tatsoi, pakchoi and other mustard, …
Note: Recipe has been updated on February 11, 2009 to clarify some instructions and correct a typo. When we moved to the country, we decided to join the local Volunteer Fire and Rescue Company. It took us a while to actually do it, but both …
Frost last night blackened part of the garden. Bad enough to burn the brillantsia, the sweet potato leaves, and a good part of the basil. Not hard enough for the tomatoes, peppers, dahlias nor strawberries for that matter. I spent most of yesterday’s afternoon picking …
I love a good baked custard – or flan as we call in France (which is not the same as a Spanish flan – maybe a post for another day). And although the last few days have been warm, the down spiraling leaves are letting …
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, …
Continuing our series of Roast Chicken on Sunday means easy tasty meals for the week… This is day 3 and we are using one cooked breast from our Roast Chicken. You can still make this stir-fry using an an uncooked chicken breast. You just need …
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 …
When I am really busy, I don’t always have the time to cook from scratch everyday (and frankly, sometimes I don’t have the energy!). Yet, we eat well. One of my strategies is to cook something purposefully large on the week-end, and reuse it during …
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 …