Tag: spring

Tending Fertile Ground

I’ve been away, but I haven’t been far. I’ve been out in my garden. After the last gasp of winter last month, spring has sprung in its usual fashion, that is almost overnight. The flower and herb beds are coming alive with green, growing things, and the wooded area of our yard is leafing out ...

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Eating Local, Step 3: Find Your Farmers!

It’s hard to believe after I have been knee-deep in snow several times today while taking Luna the Dog out for her potty breaks, but spring is really just around the corner. Spring Equinox is Monday, March 20. While I cannot see the soil in my area, life is possibly very different for you, and ...

Real Food Origins: Rhubarb

As common as rhubarb is in much of the US, it is not a native plant to North America. European immigrants brought it here in the 18th century, after it was grown and used for centuries as a medicinal root in China, and spread throughout Asia and Europe over eastern trade routes. Although commonly treated ...

I Can Feel It Comin’ In The Air…

It’s spring once again in New England. Well, I guess it’s spring everywhere in the Northern Hemisphere, but here in New England, it’s of utmost importance that we repeat the fact like a mantra every day, otherwise we might not believe it.

Ottolenghi’s Asparagus Vichyssoise

This soup challenged me to make it. It dared me. Don’t get me wrong, I do like asparagus, especially when it’s young and tender and lightly blanched. I also love, love, love roasted asparagus spears with salty, crispy prosciutto slices wrapped around them, but you know, it’s salty, crispy pork, how can it go wrong? ...

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Hacked! Chef of Steel CSA #2

L to R: Swiss chard, lettuce, baby salad greens, radishes, peas, kohlrabi, and basil.

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Farmer’s Market Feasting: Week 2

Welcome to week 2 of Farmer’s Market Feasting. So, what do we have here? On the left, there’s granola, goat cheese, and two different kinds of cookies. On the right there’s pork italian sausage, pickled fiddleheads, and hot salsa. Center stage there’s strawberries, purple basil, herb bread, garlic scapes, tomatoes, and the zucchini that time ...