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.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
Rarely are dishes this simple this good. Something about lots of slow-braised rabbit and whole garlic cloves, spiked with sweet peas and a splash of vinegar makes this recipe far greater than the sum of its parts.
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.
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.