How to cook with: garlic scapes.
I love growing my own garlic. (For details on how to grow garlic from scratch, read here.) It’s brilliantly simple—separate the cloves and stick ’em in the ground. Planting garlic is an enormous act of faith: …
Tag: how-to
Making and using preserved lemon.
Have you ever been traveling and marveled at some new food or product that you swear you’ve never seen at home? (A writer smarter than I called this phenomenon amnesic product recollection.) During our winter trip …
How to build a coldframe.
A recent comment asking for dimensions of the coldframe that Rob and I (OK, Rob) built for our garden prompted me to dig up the plans we used to construct it two seasons ago. The coldframe …
2011 garden: day 1.
Today marks Day 1 of our 2011 vegetable garden: We set out the coldframe. Rob built it for me two years ago at this time, and it has performed admirably over two early growing seasons, creating …
Basic risotto.
We have a Williams-Sonoma Collection cookbook (you know, one of those slim, almost square volumes they’ve published for years) devoted to risotto. We’ve had this since about 1996, and it is thoroughly abused: spine cracked, pages …
Better than store-bought: Growing your own garlic.
A handwritten sign at the Hazelfield Farm stand at the farmer’s market read, “Garlic, for cooking or planting.” I’ve quickly come to realize the benefits of cooking with local garlic—the cloves are intensely flavorful without being …
Essential garden tool: the planting stick.
As an eager gardener who’s always learning what works and what doesn’t, I’m excited when I discover what works. And this works: a planting stick. Of all the tools in my garden bench and in the …
Better than store-bought: How to make homemade butter.
Rob and I use milk from a dairy that’s about an hour southeast of Cincinnati. We first discovered Snowville Creamery at one of the Findlay Market shops, and now it’s widely available in grocery stores here. …
Better than store-bought: Homemade yogurt-fruit cups.
Most workdays, I brown-bag it. Occasionally I’ll take the easy route and opt for a frozen meal to be heated up in the industrial-strength microwaves in the lunchroom … in which case, I like several Kashi …
