Another favorite spring vegetable at our house are snow peas.
They’re a bit like asparagus: available often during the year shipped in from South America but only fresh and local in the spring.
We only eat them in the spring – like the asparagus.
I first had green garlic in the small mountain village of Huesca, above Somontano wine country in Spain. You can read the full account of our fabulous lunch in Huesca here. That was almost 10 years ago.
A few years later I saw it, for … Continue reading.....
I was tempted to leave the chard in the garden for the winter. It’s mild enough here that chard is considered a winter crop by most people, not a summer crop.
I prefer it in summer when the leaves are more tender. They tend to … Continue reading.....
This is a quick stir-fry; the asparagus should be crisp-tender, lightly browned and slightly blistered.
I ‘roll cut’ the asparagus. It’s easy to do and gives you interesting looking pieces with lots of surface for picking up flavors. Use it on any round vegetable – … Continue reading.....
Happy Chinese New Year!
The new year celebration started on the 19th of February and runs for 15 days…..
I wasn’t paying attention and missed the date, still, I have ample time to do something interesting.
In the meantime, here is my more typical stir-fry … Continue reading.....
Happy Year of the Horse!
Tomorrow is the first day of the Chinese New Year celebration, which lasts until Feb. 17th.
I realize that many, if not most, people in the U.S. are giving more thought to the game coming up than celebrating the Year … Continue reading.....
Usually when I make a stir-fry I try for a variety of colors, shapes and tastes.
This one came from my garden, and I didn’t have any red or orange that was ready to eat.
I decided on a theme of green.
Just so you … Continue reading.....
Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.
In the US the leaves are eaten.
Here the stems are eaten.
We eat it all.
In the US green summer squash are called by the Italian name: zucchini. The other colors are … Continue reading.....
When one has almost 5 lbs of asparagus one can afford to be creative.
After steaming and frying and roasting and grilling, serving it with butter or olive oil or lemon or Balsamic vinegar I decided to add meat.
Normally I put a variety of … Continue reading.....
We had Slow-Roasted Moroccan Lamb last weekend.
Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb.
I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last … Continue reading.....
