I’m still seeing leeks in the markets, although they’re starting to get a bit past their prime.
I’m pulling a big bunch of radishes from my potager every few days.
Why not a salad?
Serve it with a good country bread, or, if you’re feeling … Continue reading.....
As some things come to an end others are just starting.
We have declared Asparagus Season to be finished.
The last green that we bought was skinny and tasty but the heads were just starting to flower.
The last white we bought was big, fat … Continue reading.....
Fava beans are another spring vegetable, normally appearing about the same time as asparagus and early peas.
While asparagus is prolific in the markets, fava beans (and peas) are less plentiful. They are both more of an old-fashioned vegetable and are typically grown in the … Continue reading.....
I may have mentioned that we’ve been eating a bit of asparagus lately.
I started feeling ever-so-slightly guilty about tossing away the stem ends of the green asparagus.
For those who don’t know, white asparagus is treated differently – it’s peeled and just a tiny … Continue reading.....
Even if spring is lagging behind schedule it can still be celebrated.
And the Babes celebrate by baking bread, of course.
Spring Focaccia, a warm flat-bread topped with whatever speaks to your spring.
Cathy, of Bread Experience, our host kitchen for the … Continue reading.....
It’s official: grilling season has started.
Can summer be far behind? (I sincerely hope not….)
My herb garden was a disappointment this spring.
The fat row of chives that was doing so well last year didn’t come back. A few spindly ones from a new … Continue reading.....
This is the starter we had the other night with the Pesto Shrimp and Gnocchi.
It was a tough choice deciding in which dish to use which color of asparagus.
I made a unilateral decision, thinking the white asparagus would show up nicely on … Continue reading.....
I actually used both white and green asparagus in this dish, but, as they are cooked differently I only listed the green in the recipe.
We had white asparagus for the starter and we had too many…. so, after they were cooked (properly for white … Continue reading.....