Garlicky Asparagus Serves 2 2 tablespoons olive oil 1 bunch of asparagus, trimmed and cut into 1-inch pieces 8 garlic scapes cut into 1-inch pieces 2 garlic cloves, thinly sliced Salt and pepper to taste In a large skillet, heat the oil over moderately high heat. Add the asparagus and sauté for a few minutes … More Garlicky Asparagus
Potato salad flavors, but with a twist. You could certainly play with a variety of herbs and spices in this recipe. This is good barbecue food. Red Lentil and Cauliflower Salad Makes 6-8 servings 1 cup split red lentils 1 head cauliflower, rinsed, trimmed and cut into spears 4 stalks celery, thinly sliced on an angle … More Red Lentil and Cauliflower Salad
This tomato is gorgeous. I saved the seeds from some purple tomatoes that we bought at the Kingston Farmers’ Market last fall. Unsure of the variety, we named it Black Tom. I enjoyed the first few to ripen tonight sautéed with olive oil, garlic, tuna, spaghetti, basil, and parsley.
‘Giant Red’ mustard, arugula, ‘Sweet Valentine’ romaine lettuce, chives, and edible flowers (borage, radish, and broccoli rabe)
I got a late start this year, but a variety of salad greens are coming along and soon we’ll be having our first big salad from the garden. I direct sowed a few varieties of lettuce, some new and some saved from last year. Last year I let much of my lettuce go to seed and … More Salad Greens
I made fried green tomatoes for the first time this summer. I’m not sure what took me so long, but this year I was in such a hurry to eat my tomatoes that I couldn’t resist picking several of them green. I especially liked having them for breakfast, a great stand-in for a side of … More Fried Green Tomatoes