For the longest time, I disliked beets. It was a bunch of freshly pulled spring beets from a friend’s garden that turned me from a beet hater to a beet lover, and now I grow them every year. Since we don’t have a root cellar, I roast or cook the beets right after harvest and freeze them. The beet leaves, if they are still young and tender, go into the freezer as well.
In late July, my friend Lise gave me a large bag of wild blueberries that she and her boyfriend had picked. Picking wild blueberries, which taste unlike any of the cultivated varieties, is backbreaking and tedious. In exchange for the wild blueberries, I gave Lise a couple of jars of my homemade elderflower jelly.
Also by bartering, this summer I obtained other fresh local produce, including some horseradish I needed for pickling beets, and a load of peppers when my entire crop failed. I received all these bounties in exchange for my homemade jams, jellies and pickles. Continue reading
It’s intriguing how the scent of certain foods can transport you back in time and space. For me, oranges have that power, both the blossoms and the fruit. They bring back vivid memories of the little time I got to spend with my Tunisian grandmother as a child when I visited her in Ksar Hellal, a town in the Tunisian Sahel. Continue reading
With the exception of breads, there are very few breakfast recipes on this blog. The simple reason is that I don’t eat breakfast. Yes, I know, it’s a bad habit but the fact is that I cannot stomach to eat anything early in the morning. My breakfast consists of a large mug of coffee with lots of hot frothed milk, basically an oversized cappuccino. Other people’s breakfast then becomes my lunch. Continue reading