If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.
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.