June 5, 2011
Green or red. Tender or crisp. Mild or bitter. Leaf or head. Smooth or crinkly. Mix or match. Lettuce is so much more than iceberg. Don't get me wrong, iceberg has its place. It can sometimes save a sandwich. But iceberg all the time is boring. I am in favor of imagination and variety, when it comes to lettuce -- as well as a few other things I can think of.
September 24, 2010
The days are getting shorter, the rain keeps coming, my car guy says I need a new set of tires before winter and my yard is crying out for attention. I took care of myself yesterday by making cream of winter squash soup. I feel better already. You might consider making a habit of always having some winter squash on hand from at least October through March. First, the many varieties are quite beautiful to look at before they are cooked. ...
August 13, 2010
Bok choy is a delicately flavored Asian cabbage, native to China, where it has been eaten for over 6,000 years! It is sometimes known by names such as Chinese cabbage, pac choi, bok choi or bak choy - and so people can get confused over the many varieties and names. Some people refer to it as Chinese chard. Both the stems and the leaves are edible and you can use bok choy in any recipe calling for Swiss chard. Very small bunches are...
July 8, 2010
I am generally a glass half-full kind of person, but I do have some worries that keep me awake at night. One is the fact that tens of millions of American children (and adults too for that matter) think that the only kind of carrots are the little stumpy bullets that come in plastic bags, machine shaped and ready for dipping into America's favorite salad companion - ranch dressing.
June 4, 2010
I just finished reading about asparagus in nine books and on about four or five websites and I have come to two main conclusions. First, asparagus is special. It is widely considered a delicacy, an elegant and extravagant vegetable which has been highly prized for millennia throughout the world.