Postcard from the Garden
Fresh fava beans & garlic scape: that’s what’s for dinner
In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
A wonderful spring for salad! Tom Thumb Lettuce, Red Sail Lettuce, Red and Green Oak Leaf lettuce, Lamb’s Quarter, Johnny-jump-ups and other violas, lemon balm, monarda leaves, anise hyssop leaves, arugula flowers, mustard flowers, chive blossoms, Bachelor’s Button petals, dill, purple basil, thyme blossoms, …
Sunday’s walk – a day before the long rain. How fresh and green and vibrant was everything in the cool brilliant day. Shades of green – a case of walking with your eyes up (no morels for me): Pawpaws loaded with blooms (edible fruit)
When foraging, it is important to always keep one eyes and nose open. It can be hard to see fruiting blackberries in July. At that point everything is green and lush and overgrown. Ripe berries can “melt” in the background as you zoom by. But …
Nothing could be simpler than growing ginger in Virginia.
It’s almost true.

Ginger is reasonably ornamental – a reed-like plant with clear green leaves. While it can be grown in the vegetable or herb garden, it is not out of place with ornamental plants – provided you can dig them out easily enough — without damaging bulbs or perennials. Don’t plant them with daffodils!

So yes, it is tropical – but that not necessarily a reason not to grow it. We grow many other plants from the tropics and treat them like annuals. You can do the same with ginger.
I have grown it for years in my garden – small yield but it was mine! Ginger requires a long frost-free growing season — about one year for mature ginger, 8 months for baby ginger. That’s more than our climate allows… except that you can start ginger indoors. farmers do it in high tunnels (aka hoophouses). I start it my greenhouse, but a very sunny window or sun room will work. With a warm early start in late winter, appropriate temperatures at all times, abundant water, and judicious shade, you can grow ginger to a harvestable size. Continue reading Growing Ginger In Virginia
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 …
I admit to loving a good granola, generally over plain yogurt. But many I have purchased and tried are simply not to my taste, either too sweet or with too many added overpowering flavors — sometimes, both! Also they often contain too many dry fruit …

Blanc-manger, panna cotta or molded cream, the idea is similar: gelatin is added to milk and/or cream infused with herbs, spices or nuts. The end result? A simple dessert perfect for a picnic (if made and left in small Mason jars and kept cool in a cooler) or — when nicely dressed — ready for a dinner party. How to dress it up? Vary the flavoring (change the herb; add rosewater etc), garnish with coulis and fresh seasonal fruit: perfectly ripe berries, barely sweetened sour cherries, rhubarb compote or, when in winter a cooked fruit sauce made with frozen berries. Top it with a mint sprig or an edible flower. Substitute yogurt for the crème fraiche for a tangier and lighter alternative. If you can’t have dairy milk, use almond milk or coconut milk (omit the almond meal in either case). Once the basic technique is understood, there is no end to the fun!
You need to plan a little for that dessert: it needs to be made it the day before as it needs plenty of time to chill and set.
Honey & Creme Fraiche Pannacotta Continue reading Panna Cotta By Any Other Name
Woke up to the smell of bread baking, teasing me awake… Since the oven was hot already from the bread baking, I decided to make a cherry cobbler and a peach cobbler – using sweet cherries and peaches picked, processed and frozen last summer. Fresh …