Ladies and gentlemen, children of all ages: please refresh your browsers. I am pleased to report that the site has been redesigned! All of the praise goes directly to Davin Risk who is wholly responsible for the work that has been done so far, including the gorgeous illustrations and hand drawn type.
In the coming weeks we will be making many more changes to the site, some that you will notice (the archives are temporarily unavailable but will be rebuilt shortly) and others that will improve use of the site but will be largely unseen.
Until then, here are some of the changes that have occurred so far:
Nothing should ever be touched with one’s fingers. This was one of the principles behind Victorian dining etiquette and it resulted in a plethora of highly specialized utensils and serving pieces, including the Tomato Server, a decorative slotted/pierced spoon designed specifically for serving slices of fresh tomatoes.
Think on that a moment. Someone invented a spoon whose sole purpose is to transfer a tomato slice from a serving dish to your plate. Victorians were kind-of bonkers.
Barbie Doll Watermelons, that’s what I call them, because, well… that’s what they look like. Their real name is Mexican Sour Gherkin (Melothria scabra), but they also popularly go by mouse melon, cucamelon, and sandíita (meaning little melon in Spanish).
In the “How to Harvest” chapter of my book, Grow Great Grub, I explain why it is important to pick certain veggies such as zucchini, beans, and… ahem… cucumbers when they are young and immature.
Whoops. I try to stay on top of rogue fruit by checking all around leafy plants, but alas, occasionally one gets away. I found this monstrous cucumber yesterday. It was hidden deeply, camouflaged by the foliage. For comparison, this is a pickling variety that is supposed to be harvested at a fraction of this size.
It’s the height of the harvest season, and while I know not all of you are into growing food, it’s practically impossible to be a gardener without growing at least one edible plant: a special variety of mint because nothing else will do in a mojito; hot peppers because their diversity fascinates you (this is me by the way), or simply just ’cause.
That said, this one is for the food gardeners and eaters. Late summer is when most of us are bringing in the big hauls and when our grower’s pride really kicks in.