I love spring. It’s my favorite time of the year. Spring brings with it new beginnings and new growth. This includes many of my favorite vegetables: stinging nettle, asparagus, fiddlehead ferns, green garlic, chive blossoms, strawberries (ok, and one fruit), and, of course, ramps — signs that spring and all her glory are in full swing. If only spring lasted 12 months; … Continue Reading

Winter is finally upon us.  It’s cold out there.  I just want to hibernate until spring; can someone please wake me up when winter is over. Seems like it’s not just me who’s gone into hibernation.  Only the hardiest of plants can withstand the winter cold.  Accordingly, pickings at the farmers’ markets have been kinda … Continue Reading

  The inspiration for today’s dish started with some fiddlehead ferns and a bunch of [the first of the season] asparagus.  I get excited when I cross paths with an unusual vegetable such as the fiddlehead fern. Fiddleheads are the furled (coiled) fronds of the young [ostrich] fern.  They have a mild flavor and tender … Continue Reading

  A typical conversation I might have with my mom would go something like this, “Why don’t you make (cook) things that are more mainstream, use ingredients that people are more familiar with?”  My answer, “I guess, because, in my little corner of the web, I aspire to get people to step out of their … Continue Reading

There was a recent New York Times article entitled Breeding the Nutrition Out of Our Food.  In the words of the Greek physician Hippocrates, who proclaimed them nearly 2,500 years ago (clearly ahead of his time), “Let food be thy medicine and medicine be thy food.”  Sadly, studies published over the past 15 years indicate … Continue Reading