There are few more perfect things than a ripened on the vine, juicy summer tomato. Perfect is a strong word, though in this case I think its apropos. Whether you’re enjoying an heirloom (e.g., Cherokee purple, striped German, green zebra, Brandywine, etc. – there are 3,000+ cultivated varieties) or an assortment of sweet cherry tomatoes, … Continue Reading
Spotted some more squash blossom out in the field. Those squash blossoms subsequently made their way home with me. Can’t resist their pretty yellow-orange color. Also, they’re only around for a fleeting period of time (mid-to-late summer), so enjoy them when you see them. Alas, they’re quickly gone, only to return the following summer. Now, … Continue Reading
There’s more to peas than the ones you find in the freezer section of your grocery store. There are snow peas, snap peas, pea greens, pea shoots, sprouted peas, pea tendrils and even pea flowers…all edible. Today, I want to introduce you to pea shoots (if you’re not already familiar). I’ve been growing lots of … Continue Reading
The pea plants are in the ground. They’re currently small and tame, but in just a few weeks will be overgrown and chock-full of peas. Freshly picked off the vine, peas are sweet, tender and delicious. I like to briefly blanch peas and use them as the basis for a puree for a ravioli filling. … Continue Reading
There’s grain bowls and then there’s grain bowls. Donburi is a Japanese rice bowl that can be topped with various ingredients, from fish to meat to vegetables. It was the original grain bowl, before grain bowls became trendy. For this version I used a combo of Japanese six grain rice that I mixed with sushi … Continue Reading
