The first thing you need to know when choosing zucchini, or any other summer squash, is to look for the smallest ones; they will be the sweetest and most tender. In the photo above, there are yellow patty pans, dark green zucchini, and striped zucchini. Note that I have large and small examples of each…
Corn on the cob is one of summer’s joys. Growing up in the Midwest, my family and I would spend our summers at a lake in Indiana. The farmers near the lake grew delicious sweet corn in the sandy soil. I remember coming in off the lake towards the end of the day, getting in the car with…
It’s that time again: cucumber season! Usually, one cucumber plant produces a plethora of cucumbers. What to do with them all? First, I’ll show you how to prep them, and soon I’ll follow up with my favorite recipe for quick cucumber pickles.
Salsa verde is extremely simple to make. The end result is a sauce with a distinctly flavorful punch. This example of an Italian green sauce is but one of many versions. Green sauces can be found in cuisines around the world: Italian pesto, Indian cilantro mint chutney, Mexican salsa verde…the list goes on.
I enjoy growing fresh herbs. They don’t require a lot of attention and you get a lot of flavor for limited efforts. However, one thing always had me puzzled. Whenever I would plant cilantro (coriander) it would rapidly bolt, go to seed, in hot weather. So I’d remove the plant from my herb bed. I…
Fresh parsley is a living thing, so I store it and other fresh, leafy herbs as I do fresh flowers. It’s best to have your fresh parsley washed and thoroughly dried before chopping it.
Spring is so exciting for me. One of the first things to sprout up in my garden every year is mint: such a fresh and beautiful green and wonderfully fragrant. It’s so lovely and green I just had to make something with it. So I got out one of my favorite recipes: cilantro mint chutney….