Demonstrating the resiliency of plant life.
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A summary of my early spring efforts getting a vegetable and herb garden established.
An account of building raised beds and an herb spiral for vegetable gardening in my backyard in Colorado Springs.
A two-ingredient herbal infusion that packs a huge micronutrient punch.
We have had some absolutely gorgeous weather in the last few days, enough to really feel spring in the air! My dad and I finally got out to the community garden yesterday afternoon to check…
Lemon-roasted salmon fillets, served with garden-fresh green beans and hand-whisked gremolata aioli.
Farm animals, wild birds, backyard gardening, raw milk and honey-lime salmon are the highlights of our Memorial Day 2011.
Call it what you will, this sandwich is exploding with flavor from Gruyere, prosciutto, herbes de Provence, Dijon mustard and Parmesan.
A whole chicken braised with pears and rosemary until sweet and succulent, served between creamy mashed potatoes and tender balsamic-glazed pears---the perfect dish to welcome autumn with open arms.
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.
Some ways to store fresh basil from the summer bounty for short-term and long-term use, and this year's effort to grow basil from a cutting.
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…
Fresh raviolis with a filling of pureed fava beans, potato, scallion and goat cheese, served with a creamy herb sauce and a garnish of sauteed shrimp and more fava beans.
Creamy tomato soup with a little science-experiment step to remove some of the acidity of the tomatoes---a classic with grilled cheese, Cheddar biscuits, or even croque monsieur!
Some early observations that have expanded my culinary horizons!