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Verjus, or verjuice, is the juice of unripe grapes – wild or cultivated. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
July in a garden’s high water mark. It is also time to contemplate the autumn to come. This year, it is time to do the same in my own life’s garden.
When I was growing up, I thought “antipasti” meant pickled cauliflower, carrots and onions because that’s what was served in the old-style Italian joints I ate in. Well, I managed to recreate the recipe for their pickled cauliflower here.
This is about as springtime as it gets. Fresh garden peas, served with light-as-air gnocchi made with pea puree, tied together with a little butter and cheese. Just a lovely light supper.
My cat has gone missing. We have not seen her in more than a week, and I feel dead inside because of it. I try to stay positive, or at least stoic, and busy myself with the green renewal that is my garden. My garden. Where my cat and I first met each other, years ago.
When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.
Posted in Appetizers and Snacks, Featured, Italian, Pasta, Risotto, Gnocchi, Quick and Easy, Recipe, Spring Recipes, The Garden | Tagged easy recipes, pasta recipes, sauces, The Garden, veggies | 7 Responses
I grew an awful lot of fennel over the winter. So much that I needed to find a use for it. I found one. Fennel sauerkraut. It may be my new favorite kraut.
Braised pheasant thighs with parsley roots. Parsley wha? Yep, there is a variety of parsley that grows fat, juicy roots. But parsnips or carrots would work just fine in this lovely, delicate, late-winter recipe.