You can find them scattered throughout the blog posts – or – you can browse through them right here: old family recipes and creations I throw together under passionate inspiration – however they turn out (rarely the same way twice — recipes are, after all, a guideline rather than a set of rules), you can be sure they’re fresh and from the garden. I mean, why go through all that trouble of growing all this stuff if you’re not going to think of fun ways to eat it? Life is for living! Enjoy! Share the Goodness!
Overwhelmed right before the holidays? Here are some ideas for some easy last-minute gifts using your fruits and herbs: vinegars, honeys, syrups, cordials, oxymels, herb & spice blends, jams & preserves. Most importantly: don’t let overwhelm get the best of you! Take time to enjoy the season! Happy Solstice! Happy Holidays!
November Gatherings – it’s a great word for this time of year. A gathering of fruits, roots, herbs, seeds, friends, thoughts. Here is a recipe for Black Hawthorn Syrup made with fir needles and assorted herbs. Happy Holidays!
Fresh fruit in late December! What a treat! Autumn Olive, aka autumn berry, Elaeagnus umbellata, is an amazing shrub. It is a nitrogen fixer, great for pollinators, and provides fruit when little else is available. The berries are high in lycopene and antioxidants and can be made into jams, syrups, elixirs, wines, fruit leather, tossed into baked goods, sprinkled on salads, or eaten fresh by the handful. I love this shrub. And the red berries beneath fresh snow are strikingly beautiful. But BEWARE – this plant can be invasive in some areas!
There are times in your life when you are blindsided by events that turn everything upside down and inside out. The path forward is not at all clear; the only thing you know is that things will never be the same. This post is about how a cup of herbal tea can help us cope with grief, get some rest when we need it most, boost our immune systems when we are most vulnerable, and get ourselves recentered. We dedicate this post to the memory of our good friend, Andy, who was hit by a drunk driver. Please don’t drink and drive.
Forager Alert: If you’ve ever wanted to identify, harvest, cook, & eat seaweeds, this post is for you! So much abundance right out our back door! If you are local, heads up: Mac Smith is hosting another Wild Harvest class at the next minus tide that will teach you how. Upland plants also included.
Looking for a good recipe for Nettle Soup? Look no farther! All these nutrient-dense weeds growing out there wild and free – and free for the taking! Indulge in one of nature’s superfoods!
February is a weird month – we get a little bit of everything in the weather department. We do a lot of fantasizing through seed catalogs and are anxious to get our hands back in the dirt. When the winter blues & blahs get you down, our latest kale recipe, “Death by Garlic, Revived by Kale,” is sure to bring you around.
What’s to salvage out of a garden hammered by winter storms? Italian Lacinato (or Tuscan) Kale stands strong! Here’s a great recipe for Chicken-Kale-Cauliflower casserole (with a fair amount of garlic, of course!)
Here’s the basic recipe: turkey, pumpkin, whole eggs, rice flour, nutritional yeast, a little oil and molasses. No wheat, no corn, no artificial anythings. Give your dog something to howl about!
So many reasons why I love this simply gorgeous time of year! But aaaghhh! So much to do! …last-minute scramble to button things up for winter, can and freeze surplus produce, get the garlic in the ground, don’t forget fall cover crops…and what to do with all those apples? Try this Skillet Apple Cake Recipe – it’s fast & easy!
We have artichokes! Celebrate by making your own aioli – basically garlic, lemon juice, egg yolks, and olive oil blended together in a smooth mass – to transport yourself into some other realm. It is a night and day difference from the stuff you buy in a jar called mayonnaise. Artichokes – extraordinary thistle that they are – are the perfect partner to this excursion into a gastronomic swoon.
NOW is the time to use those spring greens, because later on they get strong and bitter. Personally, I had easy access to lovage, sorrel, parsley, pea shoots, kale, and collards, so those are things I wanted to use. Lovage & sorrel, especially, need to be used in small quantities, but can really add that little “zing” that makes everyone wonder, “Jeez! What IS that!” Here is a recipe that is a take-off from something I found in Vegetarian Times. I’m calling it Quinoa Crustless Quiche with Spring Greens. You won’t believe how quick & easy it is to make. Low calorie. Nutritious fast food, Inca style!
Looking for a really good garlic roaster? Look no further. Andi and Rudy Bauer of Bauer Haus Pottery make some amazing pieces. Roasted garlic elevates a simple dinner to a holiday feast. The Bauer Haus garlic roasters will ensure your garlic roasts to perfection.
A story of growing tomatoes, from training them up a trellis to having them take over the garden. If you are wondering what to do with all those green tomatoes left at the end of the season, here is the best mock mincemeat recipe I have found. Ingredients include tomatoes, apples, raisins, citrus, and spices. No meat, lard, or suet. Makes a great mock mincemeat pie just in time for Thanksgiving and upcoming holidays. This post also recommends a couple of good garden cookbooks and a great place to purchase seeds and get gardening information.
True confession: I simply have not had time to follow up on my last post. Furthermore, I am not afraid to admit that I still have zucchini on my countertop. Yes, I continue to sneak them into spaghetti sauces and muffins, but in reality, they have been pushed to the Read more…
I have been getting a lot of questions about garlic scapes lately – and in checking my blog stats, a lot of people are searching for recipes using scapes. Scapes, those curly flower shoots from the hardneck varieties of garlic, arrive just as we are running out of our green Read more…
I promised you all my favorite hummus recipe. But first, I’d like to know how a bunch of smashed chick peas mixed with a little this and that, and a name that sounds like something related to compost, has become such an exotic dish among pseudo yuppies like myself. Indeed. Read more…
I have been asked – no – begged – to reveal my soon-to-be-famous recipes for pesto and hummus using fresh garlic scapes. Ok. I bend to peer pressure. But not without this warning: EATING THIS STUFF CAN BE ADDICTIVE! And to lure you into my web, I also offer a Read more…