Green Garlic

Green garlic from the spring garden is still one of my favorite homegrown edibles. Green garlic is garlic harvested before the heads are mature. The garlic looks slender like a spring onion or a leek. The flavor is different from the mature clove but still garlicky and yummy; it’s just milder and well, greener in flavor. Early May in the Midwest is the time to harvest green garlic from the kitchen garden. These bulbs were planted last fall and have been growing all winter.... Read More

Turmeric Vinaigrette

We prefer to eat our medicine a little at a time. Like everyday or even three times a day. All of those nutrients and phytonutrients, vitamins and antioxidants, immune system boosting and cancer fighting chemicals are either growing in the kitchen garden or tucked away in the spice cupboard. Everyone is raving about the health benefits of turmeric. So how can you eat a little everyday? Try this recipe for a turmeric mustard vinaigrette and drizzle over a freshly picked salad... Read More

Roasted Marinara Sauce

This is an easy way to make marinara sauce from the bounty of tomatoes, peppers and onions from your garden. Instead of cooking the sauce on the stove we roasted all of our vibrant vegetables in the oven. It’s easy: Core but don’t peel fresh tomatoes; cut them up and put them in a large heavy roasting pan. Cut up and add peppers and onions. Mince 4 or 5 garlic cloves and add to the pot. Drizzle (or guzzle) as you wish, good olive oil over all. Add freshly ground... Read More

Pasta with Garlic Scapes and Toasted Walnuts

We had the family over for dinner recently, vegetarians et al. To my delight my adult children each packed up leftovers to take home. They raved about the pasta with garlic scapes and walnuts. Sometimes I can’t even get them to take extra cake. The magic ingredient? (Besides Kalamata olive oil from Greece). Garlic scapes. Scapes are the stems and emerging flower buds from garlic. Clipping is necessary to allow the growing plant to use it’s energy to grow a fat bulb... Read More

Late Spring Kitchen Garden

Peonies are such a fleeting flower…. with a bloom time of a few weeks, if that. Add a late spring thunderstorm and it’s even shorter. My tables are now filled with bouquets of pink and white double peonies and royal blue Siberian iris. Absolutely worth it in the perennial or kitchen garden. (Peonies grew in the first monastery gardens.) They are not edible, of course, but valued for their fragrance and beauty. They also attract beneficial insects. The late spring... Read More