A Gift from the Garden
Dec 16th, 2011 | By Hank Shaw | Category: Greek, Recipe, The GardenIt’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.
When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.
This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.
Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”
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.
This year my garden will be different. This year, instead of cabbages and tomatoes and melons, I will be growing orach and yampa and ramps. Gardening meets wildcrafting.
For Westerners, miner’s lettuce is a commonplace, an afterthought. But this pleasant salad green has a distinction very few other American plants share.
Can a forager and gatherer of wild foods also be a competent gardener? Yes, but it ain’t easy: A year spent gathering wild plants puts a life spent gardening in perspective.