On Cardoon

My husband says “cardoon” sounds like something out of The Lord of The Rings. I say it’s more like Deep Space 9. Either way, we love it here. It’s beautiful in the garden and it’s delicious (recipe at the end of the post) While I 

Mushroom & Crème Fraiche Pizza

Homemade pizza is one of the simple pleasures of life. Make dough. Let rise (as many as 4 or 5 days in the fridge if needed). Roll out dough. Spread toppings. Put in a very hot oven. Open a bottle of beer or pour a 

Winter Swiss Chard

It got down to 5F (-15C) last week and the high for a few days reached low 20sF ( -4 to 66 C) —  cold by our standards, especially with no protective snow covering. especially after the mild fall and winter to date. And yet! 

Parsnip Soup

I love parsnip. Don’t you? I don’t grow parsnips (not that I have not meant too…): mostly it’s because I run out of garden-bed space when I would need to direct-seed it. And parsnip holds on its real estate for a long time as it 

Preserving Peppers

Three bushels of peppers picked in the last 3 weeks. We are eating plenty of peppers, but still…  Something MUST be done. I have used several techniques to preserve them. Peppers are still available at farmers’ market and you may have had a good harvest 

Thoughts on Canning Tomatoes

Students who take my canning class tell me that one of the biggest hurdles when it comes to canning is … surprise!…  time. (the other is the commendable desire not to sicken one’s family) I will not prattle about how time used now is time 

It’s Okra Time

I used to start okra early in cell packs. Not until after the spent peas or favas were pulled out in early summer, did they get finally planted out – all miserable after such an over-extended stay in tight quarters. In bad years, I would 

Mushroom and Spinach Soup

  This recipe was originally published in the Seasonal Table Column that I write for Flavor Magazine (Oct-Nov 2011 issue). As the weather cools off, spinach is happily growing for us again, a versatile green delicious raw or cooked. I love the earthy combination of 

On Making Tomato Paste

10 pounds of tomatoes = 12 fl oz of tomato paste. Or conserva as the Italians call it. Three years ago, I was using  Saveur Magazine’s recipe and Italian-type tomatoes to make tomato paste.  I have since learned to use any tomatoes to make tomato 

A Good Year For Morels

A Good Year For Morels

It’s been a good year for morels… they are even reported to be growing in people’s front yard or back yard or back door. Not mine though. Keith has to go hunt them in the woods. It’s such a good year in fact that our