Some folks actually look forward to rhubarb season, a brief period in spring when the tart, bitter vegetable (yes, botanically a vegetable although it’s treated like a fruit) makes its annual appearance. Because of its unusually sour taste, rhubarb is…
Late Bloomers Make Great Tomato Chutney
When we’re lucky, the tomato season can extend well into September. Some late bloomers barely ripen at all though, staying evergreen and not too tasty on their own. A great solution to making use of green tomatoes is to fry…
Autumn Fruit Compote
With the wealth of late summer/early autumn fruits flooding the markets these days, this lovely compote will be a “go to” recipe for spooning over waffles, pancakes, sponge cake, pound cake, or ice cream. The recipe is featured in Chapter…
Too Many Tomatoes?
It’s August, after all, so the problem of too many tomatoes is, well, a problem, especially if you grow your own. Even if you don’t, with so many varieties available —and you know you want to try them all…
POTATOES ON THE SIDE
I’ve come to the conclusion that potatoes are really the stuff of greatness and no more so than in a potato cake, to which any number of other ingredients can be added — bacon, cheese, herbs to name a few.…
EGGS FOR SUPPER
When I’m really stuck for a quick supper, I turn to eggs! Not fried, poached, or scrambled, but to what the French (and the Irish) call a tart or a quiche. While many use the term interchangeably, the main difference,…
Casserole Season is Here!
If it’s January, then it’s time for warming casseroles that are both flavorful and easy-to-prepare; Cottage Pie is one of those dishes! In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the…