All summer I have been drying herbs to keep for cooking during the year. My kitchen table always seems to have oregano or sage, tarragon or thyme laid out on paper towels. The lemon balm, lemon verbena and chamomile never got too robust, but I did get a bit of them dried and put away
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Food Friday/Garlic and Gooseberries: Italian Zucchini and Leek Omelet
In honor of my daughter’s upcoming semester in Italy, I made what I call an Italian omelet for brunch the other day. Actually, I am not sure if this is how they make omelets in Italy, but somewhere along the way I learned this technique and have always called it that. Using our first zucchini
Read on »Garlic and Gooseberries: Digging In
After deep knee bends in yoga and a 5-mile run for my husband, spending the day prepping the garden was perhaps not the best idea. We could barely move the next day, but it was the satisfying kind of soreness that comes from having accomplished something exciting. For the actual planting that week I called
Read on »Garlic and Gooseberries: Garden Gifts
“Do you know what you want to plant?” my husband asked me. Do I know what I want to plant?! In the 24 hours since hearing about my new community garden plot I had done what good gardeners usually take an entire winter to ponder. I had a list an arm’s length long. In the
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