Tag Archives: garlic

5.5.14 Foraging Wild Garlic — Allium vineale

There’s a patch of garden next to the back door that’s a little less kempt and where straggly clumps of grass reappear every spring. In our sporadic attempts to tidy it, we’ve pulled these weedy plants up by the handful, only … Continue reading

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4.14.14 Sprouting Garlic + Planting Peas and Favas

The last clove of Music garlic, sprouting, an intimation of what’s happening in the garden. When we poked through the garlic bed, we found the ground still frozen. The top mulch was removed to give it a chance to thaw, and we found the … Continue reading

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Roasted Mushroom Soup with Potatoes and Leeks

The thing we like best about soup is how well it takes to improvising, and a recent visit to the farmers’ market had us imagining a rustic mushroom soup, almost chowder-like, with chunks of potatoes and curly leeks rounding things out. The appearance of a new … Continue reading

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Winter Squash Carbonara with Bacon and Sage

After it appeared in Bon Appetit last February, this recipe for Winter Squash Carbonara was quick to gain popularity, and deservedly so. It reminded us of when its sister publication Gourmet ran a column of tempting weeknight recipes that were known for their ease … Continue reading

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2.17.14 Break the Cold Frosty Silence

“Come when the rains Have glazed the snow and clothed the trees with ice, While the slant sun of February pours Into the bowers a flood of light.” — William Cullen Bryant Snowy days are interspersed with brilliantly sunny ones, creating … Continue reading

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11.18.13 Planting Garlic

Planting garlic is one of the most hopeful acts in the garden, a commitment to the next season. It’s the last to go in the ground and, when spring returns, the first to come up. We patiently peel back the … Continue reading

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Roast Cod with Tomatoes, Basil and Potatoes

Roast cod, for when local cod appears at the fish market — Smothered in a mix of late-season tomatoes, garlic, and last of the basil, and oven-roasted over a bed of potatoes pan-fried in good olive oil. Leftovers are turned … Continue reading

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