In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
Every spring , without fail, I become almost tear-eyed that we are eating great bowls of arugula, spinach, mache, sorrel, chicories and the very first of the lettuces – all planted last fall, all growing again with the milder temperatures… and the rain.Brave greens braving …
She is here, you know. The blooming maples are splashing the hills red, the garden’s awashed in the yellows of daffodils and forsythias. Snow drops, winter aconites and reticulate iris seem a distant memory already: our hearts rejoiced in the brave little show they put …
I am very happy to continue writing The Seasonal Table Column for Flavor Magazine. The first 2 pages of the March-April issue Seasonal Table is shown above, with Molly Peterson’s photography. As the magazine also contains recipes from restaurant chefs, my role is to provide …
Snowdrops have been blooming this week, ever so taller everyday. They make me catch my breath. Everytime. They break my heart. Everytime. They make me smile. Everytime. Morning quivers in the thorns; above the budded snowdrops caked with dew like little virgins, the azalea bush …
I post a picture of pickled Jerusalem artichoke or marinated peppers (canned last summer) or wheat berry salad on Facebook. Do I get request for recipe? hahaha… However, I post – as an after thought really – a photo of an almond and chocolate cake… …
Undemanding. Vigorous. Pretty in a blowzy sorts of way. Tall. You could almost be talking about me. But not quite: Helianthus tuberosus is what I mean. You know: Jerusalem artichokes, sunchokes, sunroots, earth apple, tobinambours. Look at them in that somewhat blurry September picture, towering …
Everyday meals throughout the year. Eating seasonally and locally. A pretty “collage”, no?
On February 2, in Punxsutawney, PA, Phil the Groundhog is most unwillingly thrust into forecasting the next 6 weeks’ weather (most unwillingly indeed as he is – apparently – wrong 61% of the time). But you know, no matter what poor Phil does or does …
There is no season for ice-cream. Or rather I should say: it is always the season for ice-cream. And in winter we make ice-cream from frozen fruit (poached and pureed, and then mixed into the ice-cream base) or more often using spices. Ginger ice-cream is …