recipes
Herbes de Provence, precision style
The French dried herb mix, Herbes de Provence, was ubiquitous in my mother’s cooking when I grew up. She added it to the simple tomato sauce she made often, and always from scratch, or rubbed roasts with it. When I smell Herbes de Provence, I immediately think of our kitchen in Frankfurt, Germany, with its ornate grapeleaf wallpaper. Continue reading
Garlic scapes: Chop now, use later
Yesterday I cut off all the scapes from the garlic plants in my garden. This is done so the plants put their entire energy into the bulbs.
Garlic scapes are delicious but I can use only that many at a time. No reason to discard the rest, though! The chopped scapes are a great addition to soups, stir fries and other dishes so I freeze them. Continue reading
Rosy rhubarb, emerging from the dark
It does not happen too often that I see something and have the instant, burning desire to own it. Yet when I first saw a terracotta rhubarb forcer in a magazine a few years ago I wanted one. Not only would it supply us with rhubarb from the garden several weeks earlier, the tall cloche just looked beautiful, like an ancient relic in the garden. Continue reading
Green Card Gardener 