It is that time of year when little green shoots start peeking out from your garlic, onions and other alliums. This time of year they also just start getting a bit soft and dried out. So, what to do? Preserve!
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When I see cauliflower on my CSA’s chalkboard, I am filled with joy. It is one of those vegetables that does so much in place of a starch. Sub it for rice, pizza crust, mashed potatoes, tots (just heard about that one!). . . The list goes on.
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Grab a bunch of romas for your soups and sauces and a few lumpy, beautiful heirlooms for this pie.
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It is the time of year when desperate gardeners start slipping zucchinis into unlocked cars
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Stews and soups are a flexible dish, and a great place to start to play with ingredients. Start with your fridge: what’s in there?
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