In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
Kales are a mainstay of the garden from mid-fall to early spring, with their winter hardiness, and their ruddy beauty. The various leaf sizes, colors, shapes, and textures seem to be almost endless, allowing one to paint kale parterres – if one was so inclined …
One easy cake formual to memorize; (almost) endless recipes at your fingertips: a buckle cake for all seasons
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 …
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 …
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 …
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 …
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 …
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. …
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 …
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 …