Demonstrating the resiliency of plant life.
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Spring showers and warming temperatures have encouraged rapid growth in the garden.
An update regarding our backyard garden plots for the month of September 2011: beans, root veggies, and fall crops.
A light meal of fried whole snapper, perched atop a bed of shiitake mushrooms, local summery vegetables (several homegrown!), and rich broth flavored with saffron and ginger.
A bowlful of sunshine is always welcome on an autumn afternoon, and this golden tomato soup with filling barley and fresh shelling beans fits the bill.
A Pacific Northwest meal inspired by the flavors of Greece and Turkey: Salmon marinated in pomegranate molasses, honey and garlic, served over a bulgur pilaf studded with purple hull peas, radish greens and golden cherry…
Purple potatoes are a colorful take on starch; plus, rockfish fillets braised quickly in a rich sauce of tomato, silky leeks, and creamy hull peas.
My introduction to purple hull peas, braised with bacon and onions for a Southern-style side, and steeped into purple-tinged jelly.
Chicken breasts with a creamy almond sauce and an accompanying hash of potatoes, morel mushrooms, and fresh fava beans.
An introduction to green (or fresh) garbanzo beans, and a recipe for prosciutto-wrapped chicken with sun-dried tomato sauce.
A delicious stewy Italian soup made from homemade pasta and the elusive fresh shelling beans, in this case purple-tinged rattlesnake beans.
Fettuccine with a velvety fava bean sauce, garnished with salty feta and crisp bacon, in honor of fellow foodblogger Sher of What Did You Eat?
Fresh gnocchi improvised from a leftover puree of potato, fava beans, and goat cheese, tossed with a Parmesan cream sauce.
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.
My introduction to the fresh fava bean, an earthy legume with a double jacket and a perfect addition to your early summer table.
Mushrooms I have always disliked mushrooms. I thought it was their flavor, and indeed that took some getting used to, but I realized this year that my real aversion to mushrooms was to their texture.…