In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
The kitchen garden is really coming into its own now. We are eating lots of salad greens and cooked greens (kale, mustard, Swiss chard, escarole); peas (both mange-tout/sugar snap and shelling peas) have just started and should go through the end of the month. Still …
Or is it for Swiss chard? because my chard is doing quite well, thank you very much. I am now harvesting two big bunches a week, and with all that rain, and that nice temperature, it’s growing and growing and growing – as you can …
There is somebody in the house who’s not so fond of radishes, especially radish leaf soup or stir-fried radish pods, but I’ve just hit the jackpot! I made something with radishes where the reaction was: “I can eat radish like that all day long!” I …
I treasure local seasonal produce, local farms, local farmers, local chefs and dinner parties that get us around the table for food, friends, conversation and laughter. You know that. So it should come as no surprise to anybody that I am helping to put together …
My frugal peasant instincts won’t let me throw out (OK, compost) perfectly good to eat radish leaves. Of course, there is somebody in the house (who shall rename nameless) who does not think that radish leaves are perfectly good to eat. I still, sometime, manage …
or sparrow grass or sparr grass. But an asparagus by any other name is still an asparagus. I learned my lesson from last year: pick every single spear, the huge fat ones (some are larger than my thumb) as well as the skinny ones during …
I am told that open-face radish sandwiches are an acquired taste. I am told – very firmly – that cream of radish-leaf soup is undoubtedly an acquired taste. Nobody’s perfect! I still plant radishes. Those ‘Radis de 18 Jours’ are young, crisp, mildly spicy and …
It’s funny how some posts draw comments… and what for…Like my post on spring salads prompted requests for the recipe of the potted meat I served with it! Which, of course, one should rightly ask for the recipe, because it is simple, simply delicious, can …
The secret is in the dressing. Well, not really. The secret is a just-picked mix of lettuce and other greens such oak leaf-lettuce, Reine des Glaces, baby arugula, baby spinach, frisee, a few pea shoots, an asparagus or two (thinly sliced), sorrel, escarole, a smattering …
That’s “Brittany” as in “French Brittany” the westernmost maritime province of France. Following my recent post on making Petits Pots de Yogurt With Strawberry Compote, Paula and Mary both asked about the golden cookie pictured next to the yogurt, and would I please provide the …