Spicy Tomato Chutney

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 →

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