There’s usually a reason why popular vegetables are popular, and ones nobody has ever heard of are ones nobody has ever heard of.
Teo is eleven months old and everything gets the test: bite it, bang it, throw it. First time I made these I made just…
The blog is neglected, the house is neglected, the garden is neglected, but the kale keeps giving.
This time of year it’s the tomatoes sun dried in the peak of summer that are the treasure. They go in pasta and gnocchi and minestrone and on pizza. A whole handful go into ragu or bean stew. They go on crackers with feta and in tapenade for spreading on toast. And I have to admit, I have been known to eat them straight from the jar.
This time of year it’s the tomatoes sun dried in the peak of summer that are the treasure. They go in pasta and gnocchi and minestrone and on pizza. A whole handful go into ragu or bean stew. They go on crackers with feta and in tapenade for spreading on toast. And I have to admit, I have been known to eat them straight from the jar.
I was planning to make three large males go around four of us, and then at the last minute two more arrived for lunch. And like loaves and fishes, three red claw went generously round six people as red claw pappardelle with a green salad and some garlic sourdough on the side.
All in about an hour. I couldn’t bear the amount of citrus sitting around so I found an hour this morning to make preserved lemons (on the right), lime pickles (back left), lemon cleaning vinegar (at the back), lemon vinegar (tall bottle), and at the front, kumquat marmalade.