This blog is meant to cultivate an appreciation for fruits and vegetables as they come from the Earth–and for the land, breeding, and labor that make them good to eat–and to share advice from an old-fashioned cook and gardener about the best ways to use and preserve the produce of our gardens, fields, and orchards.
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Pickled Pink
- Tasting Lavender
- Brined Cherries, for a Change
- Strawberries in Red Wine
- Strawberries and Roses for a Scented Spring Cordial
- Another Use for Angelica
- An Appetizer for Spring: Fried Angelica Sheaths
- From the First of the Year’s Rhubarb: A Compote
- A Beautiful Pantry . . .
- Fresh from the Pod: Green Garbanzos