Browsing through “The Cook’s Garden” fills me with inspiration for the coming season, and I’ve already got my wish list jotted down to prove it.
Raw asparagus might seem like a surprising choice, but when combined with sweet peas and fresh strawberries, it makes for a light and refreshing salad.
Photo by Judith Hausman Carrots can be boring; try some parsnips this spring instead! Signs of spring are sprouting: crocus and daffodil greens poking through the snow, hopping robins and birdsong in the air, longer days and ice-free ponds. And yet, a few more soups can still be enjoyed from last season’s root vegetables before […]
Here’s a basic law of food preservation that we too often forget in our family: Frozen zucchini is not red wine. Translation: Preserve what you need, eat it up over the course of the year, and start fresh the next season—especially when you freeze your garden bounty like we primarily do.