I cook because I love to eat. I garden because I love to cook.
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 …
Many of the things we eat are variations on a theme; the same type of ingredient that gets spiced, sauced, or wrapped a little differently each time, but is still, if you break it down, a similar idea. There is a myriad of types of …
Last year my daughter, Ariana, spent the spring semester of her junior year in college abroad. She went to Berlin. Of course being good parents of a child so far away, we had to pay a visit. The city was lovely; cultured, vibrant, and scenic, …
I don’t need to tell anyone that the heat and humidity of July and August in New York is unbearable, and getting worse in a climate changing world. The air is as hot and thick as split pea soup, hearty and warming in winter, but …
Overabundance in the garden is a problem I can deal with. To even use the word ‘problem’ is a stretch. Nonetheless, when there is too much of a given crop in the heart of its harvesting season, the gardener must find a way to use …
When our contractor was rebuilding our porch one spring after the old rotting one almost ripped away from our house in an ice storm the previous winter, I had just added a 4 x 4 foot raised bed of strawberries to the garden. The porch …
I can only imagine what it would have been like for my ancestors – both the caveman types thousands of years ago, wherever they were, and those just over a century or so before, in little villages somewhere in what is now Ukraine. After a …
Some foods are a blank slate; they are a vehicle for other flavors. Take escargot, for example. They’re probably not too exciting on their own, but as a way to get your fix of garlic butter, they can’t be beat. Boneless, skinless chicken breast and …
