Category Archives: Cooking

Tomatoes on Everything!

The 2019 tomato harvest has begun. We have fresh tomatoes with every meal, for snacks, and with everything. We aren’t sick of them yet and work to preserve some of them is imminent. There’s a lot going on in the … Continue reading

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Using It Up

The challenge for a gardener is to use or preserve the abundance in a way that makes sense. At the beginning of a gardener’s life-long journey, what that means is not clear. Clarity approaches as our interaction with a kitchen … Continue reading

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Spring Cooking Day

The rush to use ingredients is upon us and the garden isn’t even fully planted. After watering I made the rounds of six garden plots and harvested radishes, turnips, spring onions, lettuce, broccoli and kale… lots of kale. I had … Continue reading

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Cooking in the Climate Crisis

Ideas about how to cook are ubiquitous. Everyone — family, friends, neighbors, co-workers, chefs, dish washers, dieticians and scientists — has something to say about it. Almost everyone cooks. Talk about cooking can be devilishly engaging. Are there things we … Continue reading

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Thursday Between Storms

The morning was brilliant. Not only the sun, but life all around us as I worked in the garden on what has become a rare sunny morning this season. The sky is now clouding up with scattered thunderstorms forecast this … Continue reading

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Cook Not A Chef

Is there a difference between being a cook and a chef? An immediate answer has to do with training, tutelage, apprenticeship or working in a professional capacity. I know several chefs, and they are among the best in the area. … Continue reading

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Soup for the Polar Vortex

Monday I made a big pot of vegetable soup using what has become a standard process. Mirepoix of onion, celery, carrot and salt sautéed in a couple tablespoons of vegetable broth. Potatoes peeled and cut in large chunks, a 15 … Continue reading

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