It’s that time of the year, when asparagus arrives! When ramps make their special appearance! When the ruby beauty that is rhubarb finally graces us with its presence! And, if you’re a canner, big or small, the gorgeous new fruits and vegetables excite you. It’s a sign of a glorious canning season starting again. Then again, you may be looking
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During the winter months, those of us particularly obsessed enthralled with eating seasonal foods have a tough time of it. My love of kale and winter squash only stretch so far. But there are a few highlights in the fruit world, earlier and later in the cold months. First, quince pops up in farmers markets, a slow cooking savior from the apples.
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When the weather starts to change, the berries and tomatoes dissipate, the energy in the air shifts. The dynamics of cooking changes when fall rolls in, and the feeling of discovery often escapes us. I have been enthused to find something new this fall. Quince is a mystifying but delicious fruit. Astringent and inedible raw, but sweet, floral, honey in
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