With more fresh produce coming to market, I’ve backed into new (to me) ways of putting ingredients together. I think I’ve learned something about composing dishes.
Author: mike
Following the seasons using social media
I don’t know why I didn’t think of this earlier. For who knows how long, farms have been getting onto the Web, particularly social media. An easy way to follow the seasons is to follow farms on Twitter or like…
Stray thoughts
A few, in no particular order: It may be impossible to over-recommend irrigation systems. I’m already looking forward to next spring’s peas and next summer’s tomatoes. I’ll still be a novice gardener after the year is through. I wish I’d…
Seasonality: Why it matters, when it shouldn’t, and some ways of making your cooking more seasonal
Nowadays it’s common to read and hear about seasonality online, in magazines, and on television. It’s taken me a long time to appreciate it myself. I’ve collected some of the lessons I’ve learned in this post.
Bulgur wheat
I’ve found a new favorite whole grain: bulgur wheat. To me, brown rice suffers for its association with white rice. Barley grains are too large and springy. I only like steel-cut oats for breakfast. I haven’t tried quinoa enough times…
Gardening for cooks: Transplanting and irrigating
A new data point in the culinary rivalry between Italy and France
There exists a claim that the Italian Catherine de Medici was somehow responsible for French cuisine. I’m sure it would bring many Italians great delight if proof emerged that this was true. Unsurprisingly the claim is disputed and, to my…
Chard and beet greens
A few words on my current favorite.
Gardening for cooks
Better late than never! I make a home cook’s case for gardening, consider some big-picture issues, and describe this year’s seed starting efforts.
April cooking
Whoops, I forgot to revise this before it went up the first time. Lost track of this at the end of the month. Roast chicken breast and spinach salad (4/1): As simple as it sounds. I’ve been getting bored with…