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Archive for the ‘Cooking’ Category

Now that you have dried herbs making your own blends is easy! These make great gifts as well as stepping up the flavor of your own dishes. Here are some of my favorite blends: Herbes de Provence Herbes de Provence usually contains basil, bay leaf, marjoram, rosemary, summer savory and lots of thyme. Lavender can be […]

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It’s Thyme!

Right now is a great time to harvest thyme.  To harvest this useful herb just take your kitchen shears and snip off bunches.  I usually trim off the top three inches and make sure to leave a lot of the plant intact; if you clip off too much you can kill the plant. You can […]

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Focus on Collards

Collards grow well in the Seattle area so it’s one of those fail safe crops that I plant every year.  To get a good yield enrich your soil with some compost and manure then sow your seeds once the soil has warmed.  I often start these indoors then plant them out to get a jump on […]

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Focus on Arugula

This week I think my arugula plants have grown about three inches.  This spicy plant can be eaten in salads with an oil and vinegar dressing or used as a zesty garnish.  We really like to top a just baked pizza with this richly flavored plant. Arugula likes cool weather and a nitrogen rich soil. […]

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Elderberries are in bloom now in the lower elevations of Puget Sound.  The Blue or the Black Elderberry is the one to use instead of the Red Elderberry.   These fragrant white to pink flowers can be gathered, steeped, then the liquid sugared to make a delicious syrup.  If you have the patience to wait, the dark blue […]

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  “… asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden bed….” Proust has it right concerning the joys of asparagus. My idea of the perfect […]

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Chive Flower Vinegar

Chive flower vinegar is delicious and easy to make! Pick fresh chive flowers. Pack a clean jar two-thirds full with the flowers. Add white vinegar. Let sit for two weeks in a cool, dark place then strain and enjoy! Someone just commented that they like making a chive butter too.  What do you like doing […]

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Rhubarb Crisp

The rhubarb is exploding out of the ground – it’s time to make a crisp!  There are many ways to eat this tangy plant but my favorite way is in a crunchy, nutty, sweet and sour dessert. Ingredients: Fresh rhubarb stems 1/4 cup tapioca or flour for thickening the juices 2 cups sugar One cup […]

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Focus on Rhubarb

From being a humble plant that outlasts everything else planted in a garden, rhubarb has become fashionable; it now takes a center role in zingy cocktails, is partnered with various fruits in jams and is a favorite for desserts. Happily it still is very easy to grow.  Find a spot in your yard that gets some good […]

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Ginger Bug!

This zesty fermented drink is the base of a great ginger ale or beer.  You can also use it for rhubarb or other flavored sodas. Making it is a easy as chopping up some ginger, putting it in a jar, adding dechlorinated water and some sugar.  The recipe calls for two teaspoons of ginger, two cups water and […]

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