In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
I do not recommend trying to make ice-cream at a 4-H Camp without an ice-cream maker, without electricity, in 90 ° F weather (32 C) and in 20 minutes. It just does.not.work. The kids were good sports about tossing or shaking leaky bags full of …
The June garden can be quite overwhelming. There is a lot to seed still, a lot to rip out, a lot to build, a lot to maintain, a lot to harvest, and a lot to clear and get ready for the next crop. We plant …
It’s sour cherry time – or rather, sour cherries are just over here in the Virginia Piedmont. A kind cherry tree owner offered me their tree to pick, and I gratefully enjoyed the privilege. But as the garden is going gangbusters (with planting, harvesting, cleaning …
Picking up strawberries in the garden on a warm day is a true sensual experience. My eyes are attracted to the bright vermilion peeking not-so-shyly from under dark green leaves; my fingers reach eagerly yet carefully for the plump berries; I can feel the hot …
Shirley Poppies grow in my garden, prosaically in the asparagus bed, and next to the row of cabbages, and intermingled with the chicory. They reseed themselves in all kinds of nooks and crannies, next to the chard and the lettuce – so fragile looking yet …
We eat plenty of fast food here – especially for lunch. Don’t believe me? well… take a look at the picture of one of our not unusual lunches. Green salad from the garden (Pick early in the morning, wash, dry, refrigerate, ready to go in …
I know it’s a little wild looking. but: the raspberries are very strong and lush despite a very dry April (and I managed to put a netted trellis for them, so the branches stay upright, hopefully making harvesting easier) the Shirley poppies are absolutely gorgeous …
Aren’t they beautiful? They are earlier than the last few years, I may be able to pick in late May. While winter was cold and snowy (which currants like), the ground was protected from extreme cold by the blanket of snow – something we don’t …
… start a vegetable weekly subscription and make Mongolian-style sauce (lots and lots of it!) I certainly grow more than we can eat – and we eat lots of veggies! Yet I don’t grow enough for selling at a Farmer’s Market or to a restaurant. …
Roasting a whole lamb in the spring is the epitome of the outdoor party (although a whole pig comes pretty close too). We just did that this week-end for the benefit dinner organized by Flavor Magazine to benefit the Rappahannock Food Pantry.