It seems people fall into one of two categories when it comes to garlic scapes, either they love them or they’re like “what the heck is that?!” Those in the latter category are certainly not alone. It seems a lot of people don’t know what a garlic scape is and just as many don’t know what to do with them. Let’s put that to rest today.
Right now my early summer garden is abundant with several different types of fragrant basil. Translation: I have more than I can use right now. While I’m pretty good at snipping off leaves for our daily meals, sometimes I just can’t keep up and I don’t want my plants to flower. So when I find it’s time to bulk harvest my basil plants, I like to make a big batch of my favorite summertime dressing, Roasted Garlic & Basil Vinaigrette.
She wanted only her own strawberry farm, the fragrance of the fields and the cedar trees, and to live simply in this place forever. – David Guterson,Snow Falling on Cedars
There’s something about standing in the middle of a field of strawberries. The air there is different, heavy with a sweet sugary perfume that can only come from berries that have been warmed by the sun. It’s a simple pleasure to fill a basket with strawberries, picked straight from the vine, by my own hands.
Today I’ll share my recipe for turning some of those juicy berries into sweet, sweet Homemade Strawberry Jam.
By filling little jars with this sticky-sweet crimson, I can savor the taste of summer and the fragrant strawberry fields well into the fall.
As we prepare to bid farewell to some of spring’s early gifts, like asparagus, we dust off our hand baskets and head out into the strawberry fields. Those plump and sun-warmed beauties are emerging in full force right now and I plan to savor each one I pluck straight from the field. Another fleeting gift that has emerged is rhubarb. If you blink, you just might miss this pinky-green jewel! They’re often limited in quantity at the farm market, so grab them when you see them. Just don’t eat or use the leaves. They’re poisonous. Eek!
For today’s treat we are taking the strawberries and rhubarb out of the seasonal pies, tarts and crumble recipes (at least for the moment!) and instead we’ll toast the season with a glass of Sparkling Strawberry-Rhubarb Rosé.
As May comes to a rainy end, my backyard garden and herb-filled terracotta pots are lush and abundant. Each meal we make beckons a pinch or a snip of something green and fragrant from outside my kitchen door. The farm markets are overflowing with herbs, kale, arugula, red lettuce, spinach, radishes – just to name a few springtime farm-to-table favorites.
There’s also another vegetable this time of the year that might be a little less familiar to some Americans, and that’s bok choy. You might have seen them in your weekly CSA, at the farm market, or in your supermarket.
Mint ice cream takes me right back to my childhood. It was my preferred choice, especially when studded with chocolate chips. If there wasn’t a gallon already stashed in the freezer, then we’d gather our change with the other neighborhood kids and buy it from the corner store, or the neighborhood ice cream truck, and lick our sticky cones on the front steps in all its artificial and nuclear green colored glory – in true northern New Jersey urban fashion.
That was the only way I knew it.
It wasn’t until a few years ago, after growing fresh mint myself, that I thought to steep it in the warm cream and sugar that I was already preparing for my homemade vanilla ice cream. The end result was an incredibly rich and creamy-sweet vanilla ice cream with subtle hints of cool fresh mint.