Whenever possible I try to eat with the seasons. The following are a few delicious things I have prepared and enjoyed made from food grown in my own garden, foraged from nearby, or purchased from farmers’ markets.
Guest post by Eleanor Athens There are the tomatoes, of course; perfectly ripe, full and heavy with juice. Ivory cloves of garlic (I love garlic) and smooth, nutty gold-green olive oil. But it isn’t until I tear the leaves that it all comes together. The perfume of summer, notes of anise and clove… mouth-watering basil. …
Guest post by Kelly Gilliam What do you think of when you imagine basil? The scent of a summer herb garden filling your nostrils? The taste of a nice pesto on a cool evening? Bees rushing around feverishly from tiny flower to tiny flower? Or maybe it’s just the different textures, sizes, shapes and tastes …
Guest post by Eleanor Athens There are so many herbs that make fantastic skin care ingredients. The three in this project – borage, chamomile and calendula – are all annuals. Start your pot in the spring after the last frost using the two-inch herbs available at most nurseries. Your pot will need good drainage, rich …
This recipe uses arrowroot powder mixed with milk or soy milk in the place of eggs to thicken the filling. Sugar is substituted with maple syrup. The quantity of maple syrup used in this recipe is minimal. More can be added if you have a heavy sweet tooth, but do keep in mind that maple …