Somewhere in the middle of hoeing strawberries and planting yet more broccoli (cabbage maggots took out our first planting…) scones and a frittata started sounding tantalizing for supper. Simple, relatively quick (I showered when the scones sat  in the freezer) and yummy. You’ve probably noticed that the primary nut I use are hazelnust. That’s mostly because my two locally sourced [...]

Most of my days in May are spent outside planting. Our CSA starts in a few weeks so we are monitoring lettuce, onion, strawberry, greens, peas and potato growth while continuing to plant the mid and late season crops. So I like recipes that can go the distance–that is, last for several meals. I served this cornbread with Lemon Quinoa [...]

Maybe Parul sewed the Gap jeans (slim fit, incredibly cute) that I keep on hand when my granddaughters come over and we go play in the dirt. Sixteen-year-old Parul lives in the slums of Dhaka with her family and makes $15 a month working in the garment industry sewing clothes for companies like Gap and Walmart. Fortunately, she didn’t work [...]

What’s woodsy-flavored, meaty, 10 times more flavorful than button mushrooms, speckled, and lowers blood serum cholesterol, has anti-cancer properties, is relatively high in protein*, high in B vitamins, and trace minerals? Shiitake mushrooms. In Japan they are honored with the same status we give apples. “Eat a shiitake a day and keep the doctor away…”. That’s actually a very bad [...]

About 30 years ago Jeree Clark served this coffee cake at a gathering of women from my church. My tattered, splattered recipe, written in a handwriting I recognize as my own from those early years, says it came from Jeree’s mother. I’ve made it several times a year ever since, usually on request from someone who has had it before. [...]