I can buy vegetables again ! Well…. I always could buy them, there was just no point when I had so many left in the cave from summer. Now that we have eaten the last of the winter squashes, I get to indulge in things like cauliflower and red cabbage and rutabagas. I love rutabagas. I have no idea why, but growing up in my family rutabagas were a holiday … Continue reading →
I’m cautiously optimistic about the potager. I seemed to have kept the rabbits out so far, so my lettuce sets are full size ad we are enjoying early salads. A few of the onions have bolted, due to the cold, damp spring…. but only a few and the weather seems to be warming. The slugs have been nibbling on the leaves of my Delicata squash, but not the other winter … Continue reading →
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that works well with thyme. Most people will use dried bay leaves and thyme leaves. I have a huge laurel tree by the house so I just pick as needed. Sadly, I had to use dried thyme. Click here to Pin Chicken with Onions, Bay and Thyme I gave up … Continue reading →
When I toss a few branches of bay leaves on the fire to scent the house I realize how lucky we are to live in this climate. Well, that and the lack of snow. After growing up in Minnesota I can be content if I never shovel snow again. We have a laurel / bay tree that is taller than our house. It sends shoots up from the base which … Continue reading →
I made this last year, but, as so often happens, time slipped by before I did the post. As it’s stuffed with fresh sage leaves, and roasted on a bed of onions, now seemed an appropriate time of year for it. My sage is at it’s peak and I have enough onions to last the rest of the year. Instead of putting the pork roast on the usual rack, I … Continue reading →
In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits. If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them. The feta is not traditional, but my addition. And I prefer to use pitted olives. I also sped up the cooking of the onions, but, I think, with no appreciable … Continue reading →
And so it starts. The first zucchini usually doesn’t do much…. Normally a female flower, attached to a zucchini, is the first to appear. The male flower comes a bit later, followed by the bees and the pollination and the big zucchini. It’s so exciting to see the first tiny little zucchinis, barely an inch long. The next day they’re 2 inches long… A day later they’re 2 feet long … Continue reading →
