Pickled.

A few weeks ago I attended a talk at The Book Larder in Seattle’s Fremont neighborhood. They were hosting Diana Henry to support her new release – How To Eat A Peach. I knew as the talk went on that this cookbook would be put into heavy rotation. I enjoy the rhythm of her words…

Pow. Wham. BLAT.

I go to the local farmers markets at least once a week.  I like being outside while I shop.  I like connecting with the people who make and raise the food we eat.  I like mingling in the community that shows up rain or shine to support the work of farmers and artisans. Tomato’s debut…

Down is up.

Rhubarb is now everywhere.  I can barely keep up.  One of my goals for the season is to try some new recipes.  I will still make rhubarb jam.  I can’t resist having one of my favorites on hand.  I would like to make some other things like rhubarb based drinks, cakes and galettes. One such…

A confession

I’m not really that into fiddlehead ferns.  They show up at the farmers markets in early spring before the big guns steal the show.  I can appreciate the locavore devotion living in the PNW.  If it came down to nettles or fiddlehead ferns I would choose the former. Of the limited options for early spring…

Snappy and Evergreen

Optimistically I went to the garden store over the weekend for the first round of vegetable starts.  Temps are now well above freezing at night.  I feel like the delicate baby greens will do ok on the grey, rain soaked days. I went with the intention of buying a few lettuce varieties and left with…

Chopin’ Broccoli

Sweet sprouting broccoli.  The first sign at the farmers market that the seasons are shifting.  This one veg shows up early like crocus in the garden to send up a flare for hope that the cycle of winter is coming to an end. It can be prepared the same way as conventional broccoli.  Sauté it…

A little spice this season.

RHUBARB!  Rhubarb changes everything.  Finding rhubarb at  the farmers market means there is momentum behind the changing seasons.  It may still dip into the 30s at night, but the trees are blooming, tulips flowering, and chives are pushing up in the garden.  There is a crisp tang in the air that lacks winters bite. Rhubarb…

Can’t Stop. Won’t Stop.

The grilling continues.  It’s not despite the weather.  The weekend was a prelude to spring with temps stretching to reach 70˚F. Rosé in hand I lingered at the grill.  Bratwurst and marinated chicken thighs sizzled over the charcoal.  Sweet smoke from the burning embers filled the air.  Inside squares of polenta crisped in the oven….

Big, Bold, Beautiful

Winter calls for robust dinners.  The kind you can snuggle into to warm up from the icy sunlight pouring in through the windows.  Oxtail is one ingredient that will help you achieve that goal.  It does require a long, slow braise;  a few hours of passive cooking brings this cut of meat into submission. Oxtail…

Potatoes & Pasta

For a short time I thought about the things I should not write about. The subjects were perhaps too mundane, too banal. But, it is in the details of daily habits that a life comes into focus. On this blog you may read quite a bit about chutneys and potatoes and tea with scones. That…

Chocolate Shot-put

In my pantry half a bar of Theo’s mint dark chocolate was lingering.   I love having a bit of dark chocolate ferreted away to nibble on. This bar, delicious as it was, needed to go. Earlier in the day I had toyed with making a sour cherry bundt cake. I lacked the buttermilk and…

New Year’s Resolution: Join a club.

It’s a new year.  The tell tale signs are all around: drizzly weather, kale shortages at the grocery store, and the running trails are more crowded.  I myself resolved to make improvements here in January.  And so I joined a club; the Big Green Egg club that is.  It is a distinctive grill that is…