Winding up a Book During Tomato Time

Doing all the final work on a book is made easier with tomatoes. […]

The Chard Among the Goosefoots

Chard is a goosefoot (who knew?) and oh so good in the kitchen. […]

Color and Carrots

Do colors and flavors always match, and what do we do with these different colored carrots? […]

Mouse Nibbles and High Winds

Sometimes the strange harvest of a winter garden holds some surprises. […]

Two Long Roots: Salsify and Scoroznera

When’s the last time you had salsify roots in your kitchen? They make a pretty good chowder in case you have a stash. […]

Koroneiki: From Tree to Table

Following the tiny Koroneiki olive from its home on the tree to a gushing stream of green Greek oil at Costa Navarino. […]

Garden Cleanup, Cardoons and Carrots and What I Learned

Cleaning up the garden reveals giant carrots, wayward amaranths and lessons learned. […]

New and Different at the Farmers’ Market: Grain

Grains and flours are some of the new kids on the (farmers’ market) block. […]

Ramped up Spinach Soup with Lovage and Sorrel

A first encounter with the mythical ramp and why it all tastes like lovage. […]

Chervil, Spring’s Herb

I’m not sure whether the early spring we’re enjoying is a false one or the real deal, but it does bring to mind chervil.

Chervil is the smallest of the herbs residing in the umbellifer family, a delicate annual with lacy looking leaves that more closely resemble fern-like carrot greens than, say, parsley. I adore […]