
Cook the Books: Tender, A Cook and his Vegetable Patch
A cooking challenge organized by Meg of Grow and Resist and Briggs of Oh Briggsy in which we explore a […]
Creativity in the kitchen and beyond
A cooking challenge organized by Meg of Grow and Resist and Briggs of Oh Briggsy in which we explore a […]
A cool spring day in the garden inspired a gathering of vegetables and herbs of the moment. We sat around […]
What grows together goes together. Vegetables and herbs that are in season at the same time often make great companions. […]
It’s all in how you slice it. Texture plays a tremendous role in food so I play with slicing and […]
I used to weep at the bushels full of peas set before me as a kid tasked with shelling them. […]
In early spring, the leeks and spinach from the farmers market are unbelievably sweet and delicious. The spinach has none […]
Early local spring vegetables baked with lasagna noodles epitomize the season with light, bright flavors in a warm, comforting dish […]
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. See […]
Cauliflower is among the few local crops that astonishingly have flourished despite the horribly wet growing season that rotted the […]
Ah, another bread pudding to satisfy my other half’s culinary cravings. A reminder that there’s a chunk of stale bread […]
A Bowl of Spring The weather’s ugly, cold and wet, and yet Burstings of spring and just sprung leeks Mean […]
Variety, balance. Colors, textures, flavors. Seasonality, locality, sustainability. This meal had it all, simply by layering. Each component was prepared […]
Lettuce, typically eaten raw as salad, is delicious as a cooked vegetable. Cooking fresh peas in Boston lettuce is a […]
I had lots of asparagus stems left over from canning pickled asparagus, a couple of fat leeks from the farmers’ […]