Winter Beets

Winter Beets

I like beets. I like them raw, grated or mandolined. I like them cooked. I like them pickled, whether a simple wine-and-vinegar pickle or in relishes (delicious with meat, salmon, or vegetarian burgers, or a mature cheddar). I like beet sorbet. I like them juiced 

Seasonal Homemade Paté

Paté is a much better use of chicken livers or turkey livers than making stock (Which they make cloudy, anyway) – and you might even be able to feed them to members of the household who profess not to like liver by itself, but will 

Why and How I Make Ice Tea at Home

Why and How I Make Ice Tea at Home

Years ago I read that, at mid-game during a soccer match, electric plants in England (or maybe that was Wales) had to be ready for the enormous power surge required for millions of kettles plugged in all at the same time to make tea at 

A Way To Prepare Morels

2020 seems to be a good year for morels. Lots of people in the countryside are bringing home nice morel dinner. Chuck it to the last two mild and nicely wet (but not too wet) winters and… to having plenty of time. I like morels 

Eat the Invasives (Garlic Mustard)

Eat the Invasives (Garlic Mustard)

Unless we’ve been diligent in the fall planting for an early spring harvest, our gardens are not always as green as we want at this time of the year. There are however plenty of “weeds” (read: unwanted plants) to eat if we make the effort 

A Favorite Way to Preserve Zucchini

One of my favorite cookbooks is “My Calabria” by Rosetta Constantino with Janet Fletcher. A favorite cookbook is one I want to read, which draws me into the author’s world, tell stories that are relevant to the food it presents, and provides context for recipes. 

Strawberry Mousse Forever

Strawberry Mousse Forever

The strawberry mousse is one of of those desserts that is so simple, so utterly reliant on the goodness of strawberries that it is either spectacular… or a total let down when made with sub-par strawberries. In which latter case, no doctoring can make it 

Roasted Strawberry Ice-cream

Roasted Strawberry Ice-cream

I picked 42 lbs of strawberries at Green Truck Farms earlier this week. Granted 10 lbs went to Chef John MacPhearson and his hyper seasonal and really excellent restaurant Three Blacksmiths, and 4 lbs went to friends. That still leaves me 28 lbs. 10 lbs 

Chilled Sorrel Soup

Chilled Sorrel Soup

French (or garden) sorrel is a super hardy perennial potherb with a bright pleasant tartness. It grows in my unheated hoop house even in the harshest  winters providing refreshingly tart leaves for our winter salads. It is one of the first vegetables I harvest outside: 

Locust Blossoms: Bottle Spring!

The black locusts enchanting blossoms are melting away in the rain as I write.  As everything else this year, they were 10 days to 2 weeks earlier than usual – I generally count on the 2nd week of May to be peak time for the