I cook because I love to eat. I garden because I love to cook.
I hate traveling on holiday weekends – Memorial Day, Labor Day, Thanksgiving. Far too much hassle for far too little reward. The frustration of traffic or a crowded airport and airplane, with so little time at the destination, result in a cost far outweighing the …
Every year it happens. The weather gets hot and sweaty, and the zucchinis grow from finger to baseball bat-size in a matter of hours. I am swamped. It’s the equivalent of a zombie apocalypse in the garden. They can be so prolific, it’s almost obscene. …
I am hesitant to talk about the current state of my garden in the same way that when traveling I don’t discuss the traffic, lest a sea of red taillights appears around the next bend in the highway. I don’t want to jinx anything. But …
It’s early April and the weather is conflicted. Some days give a hint of what’s to come; warm and sunny, with birds squawking to attract mates and protect their territories. Other days are cold and dreary. Not snow-filled, but rainy and gray, and chilly to …
As I took my daily walk on this early February morning, I couldn’t help but notice the green stalks of spring flowers already peeking through the ground. It left me conflicted. On the one hand I love that spring – my favorite time of the …
It may seem obvious, but we should eat the season. In other words, we should eat fruits and vegetables that are in season locally rather than eating produce that has travelled from halfway around the world or all the way across the country. Our food …
As the angle of the sun dips on the horizon and the first golden hues shine from leaves that are nearing their end, the harvest from my garden changes from summer to fall crops. The shift is not sudden. Summer green beans, peppers, and tomatoes …
When I think of pickles, a variety of things come to mind, but “fresh” isn’t usually one of them. The synonym I’d more likely apply is “preserved.” Thoughts of pickles include big barrels on old sailing vessels; food made for long-term storage to be eaten …
I thought this week instead of telling a story or discussing my garden harvest and providing a recipe, I would give a quick video tour of my late June garden. As I watch this video, shot almost two weeks ago, I note how …
My wife Marci thinks I’m obsessed with broccoli rabe. Maybe that’s because I frequently order it as a side dish or in this pasta with sausage when we dine on Italian food, or because whenever I eat it, I proclaim my love for this incredible …
