With this spell of glorious hot, summer weather, we’ve been firing up the grill and cooking like crazy…summer squash, zucchini, carrots, sliced red onions, fennel, and even potatoes. Grilled vegetables have a smoky, savory flavor
This is the time of year when sharp eyes in the woods can discover great treasures, like chanterelle mushrooms. A trumpet shaped wild mushroom with a bright orange-yellow color, the chanterelle has a nutty, delicate
Fortunately for us, the combination of heat and rain has created a prolific crop of sugar snap peas in the garden. The vines are covered with dozens of bright green pods, plump with sweet, round
The mackerel have started to run, and we have been enjoying a nice catch of these beautiful fish with iridescent blue-green bodies, silvery white underbelly and black bars across the top half of their body.
The strawberries are here! We love the first berries of the summer season: plump, sweet, red morsels of fruit with tiny seeds dotting their exterior. Strawberries right off the plant warm with the morning sun,
The bright green shades of spring are becoming summer, and we are enjoying a surplus culinary greens; bok choy, spinach, arugula, leafy red and green lettuce, scallions, lovage, chives, Swiss chard and kale. Whether in
“Try turmeric”, encouraged my friend Mary. “It will help with those gardening aches and pains.” Intrigued, I set you to do some culinary research. Turmeric, pronounced TER-muh-rikh, is the root of a ancient tropical plant
Each time you sit down to eat a meal; you are making a life-and-death decision. Does that sound scary to you? This is how Steven Pratt and Kathy Mathews introduce their book “SuperFoods Rx, Fourteen
The June Bon Appetit magazine is the grilling issue, and one quick read is enough to get your mouth watering. The beautiful photographs of grilled pizza enticed me, and when I read how easy they
We have a bountiful crop of rhubarb this year; lush, ruby red stalks with huge, green leaves. An herbaceous perennial, rhubarb likes well-drained soil that is rich in organic material. Our soil here at Rabbit
One of my most favorite spring herbs is chives. An herbaceous perennial, the cheerful, slender green and hollow shoots of “grass” start to appear once the soil in the ground has warmed. Soon, the edges
The halibut season opened on May 1, and several fishing vessels, including that of our friend Captain Joe, have rigged their boats with lines to fish for this delicious flatfish from the family of right-eyed
