Tomatoes are coming in from our garden: cherry, grape, yellow, romas, and reds. We can't eat them fast enough, sliced all by themselves or with fresh mozzarella + fresh basil + olive oil + balsamic vinegar, diced in salad, roasted with onions and garlic on sourdough with feta, blended into gazpacho, and still they keep... Continue Reading →
Infused Oils
Marriage of two plants gathered to infuse in extra virgin olive oil, which extracts the medicine of the plants and transforms from olive oil to a herbal oil, and yes it's still oily. The one, sticky with resin … calendula … smiling brightly at the sun and happy to bask in its fullness + the... Continue Reading →
Green Apple Chutney
We have a few old timey apple tree's where we live, when they're ripe they are firm, crunchy, and greenish gold in colour . . . am not certain what variety they are but they make delicious apple sauce, taste fulfilling fresh off the tree with a rosey after taste when ripe, and add a... Continue Reading →
Scintillating
“Every flower holds the whole mystery in its short cycle, and in the garden we are never far away from death, the fertilizing, good, creative death.” ~May Sarton
Gourmet Herbed Salts
Salt. It has been around for a long, long time, with evidence of its use dating back as far as 6500 B.C. The British evaporated salt by boiling seawater from salt springs in small clay pots over open fires during the Iron Age. Salt was used as money by the many ancient cultures, including the... Continue Reading →
Golden Milk Cake
We love golden milk, with fresh turmeric and ginger grown locally by Paradox Farms and a few cardamom pods simmered slowly in milk. But frankly, in the muggy heat of summer the thought of a warm beverage makes me shudder. Recently, I came across a recipe for turmeric cake in The Washington Post, and it... Continue Reading →