Have you ever walked through a pumpkin patch during the summer, noticed unripe pumpkins and wondered about them? Or, maybe you grow gourds and had an animal or force of nature break the growing pumpkin from the plant before it turns orange and wondered what, if anything you could do with them? Well, I’m here…
Garden
Fermented Lemons
Do you like preserved lemons? I do. If you do too, you’ll want to read on, especially if you’re the type of person who likes an easy fermentation project. I always seem to crave preserved/salted lemons when I don’t have any around, and, it can be hard to find them if you don’t live in…
Wild Greek Salad with Purslane and Stonecrop
Midsummer means a lot of things, but heat and garden weeds are probably two that many of us are familiar with right now. A few weeks ago, there was a dinner on the farm I was going to contribute a dish too, and, as my partner’s family is proud of their Greek heritage, I thought…
Green Coriander Unripe Cilantro Seeds
If you don’t like cilantro, close your browser right now, back away from the computer slowly and I’ll see you next week. If you love cilantro like I do, hang on to your butt, because I have a great one for you. Green / unripe coriander or cilantro seeds are one of my all-time favorite,…
Oven-Dried Tomatoes with Bergamot and Ramp Leaves
This is one of my absolute favorite ways to preserve tomatoes—great for the bounty of tomato season, or even if you’re just craving good tomato flavor in the off season, which I often do. They’re made to mimic the oil-cured, semi-dried Italian tomatoes that restaurants often purchase from wholesale purveyors. If I say so myself,…
Daikon Radish Steaks with Wild Mushroom Ragu
Vegetarian or not, you’re going to love these little daikon radish steaks with wild mushroom ragu, but first, I have to give credit to where my inspiration came from. Like most of my colleagues, I’m always hungry for new information and secrets from others in the culinary industry. You can find recipes for just about…
Fennel-Celery Root Salad with Acorn Oil
This is such a good salad. Such. A. Good. Salad. Working in Italian kitchens most of my life, shaved fennel salad was basically an afterthought—I honestly didn’t know why we put it on the menu sometimes, since it just didn’t excite me. By the time service came around, it would often be a clumpy oily…
Fresh Horseradish
Fresh horseradish. Just the thought of it makes my eyes water with glee. Horseradish is an ancient condiment, and It’s kept a good popularity compared to other root crops like skirret and parsley root, the former of which I’m still dying to grow. It’s popularity has to be due at least partly to the fact…
