Right now I’m sitting out on the porch in the sun. I’m not even wearing a jacket. These little seedlings I just started last Monday are enjoying a little sunshine on the porch too. Look how much they’ve grown already.
By last week all of my seed orders had arrived and I started getting antsy. I’ve been flipping through the packets, organizing and reorganizing them, counting down the days until it’s time to start sowing. Continue reading
Each chapter of Nigel Slater’s Tender is devoted to a single vegetable, and includes a discussion of how he grows said vegetable his own garden, followed by a handful delicious sounding recipes. Before he gets down to specifics he offers a paragraph or two of suggestions for how to prepare the vegetable and what to pair it with, little sketches of traditional recipes and cooking methods. When I first read “A Pumpkin in the Kitchen” last June, I was ready forgo tomatoes and corn and watermelon and skip right to November so that I could make this:
The French have an ancient soup-stew whose frugality ensures it falls under the modern label of “peasant cooking.” They toast thick slices of bread, layer them with fried onions, garlic, and marjoram; blanched and skinned tomatoes; and thin slices of pumpkin. The dish is then topped up with water and olive oil and baked in a low oven for an hour or two. The lid is lifted for the last half hour to allow the soup to from a crust. They call it garbure catalane, with a nod to its Spanish origins. Continue reading