Baked Garlic with Thyme
Baked garlic, savory and sweet, finds its way into our kitchen more often than it should – weaving its way in and out of sauces, breads and soups. And, without a doubt, we enjoy it in its own right –...
View Article10 Culinary Herbs & Their Medicinal Uses
Over the past few weekends, the snow has cleared from the high country (yes … it takes thatlong for winter to recede up here), and what time I’ve had that hasn’t been occupied by the online cooking...
View ArticleA Recipe: Fresh Herb Frittata
Herb Fritattas, fluffy and light, are remarkably versatile and when hens in the valley are producing at their height and the farmers market is chugging along, we often find four dozen (or more!) eggs...
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Lovage Soup for Spring
In the spring, our CSA brings us tender greens, young lettuces, small roots and huge bunches of herbs. As I picked through the farm’s choices of herbs that week: angelica, rose geranium, wormwood and...
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Raw & Naturally Fermented: Salsa Verde
Salsa verde, bright and hot and green, makes its way to our kitchen every August when tomatillos come into their season. No, they don’t grow in our little corner of the community garden – the altitude...
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