Saved Seeds and Wild Weeds: The Farmers of Castlegarth
For Matthew Brearley, farming his parents’ land was an inevitability, even if his first career...
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Tag: Vegetables
Martha Stewart’s Vegetables
Malcolm Jolley is impressed with a big brand cookbook. Martha Stewart is “America’s...
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Consider Cardoons
Malcolm Jolley thinks cardoons are a winter to spring crossover vegetable. An agri-business by the...
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Brassicas Cookbook
In a recent piece called ‘Good Greens’ Jane Kramer writes in The New Yorker about the...
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Root to Stalk
Tara Duggan has wrote a book that shows us what to do with Swiss chard stalks and leek greens...
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The Autumn Grill
by Mario Fiorucci of The Healthy Butcher Most people associate the heat of summer with the best...
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Harvest Time at The Healthy Butcher
Late Summer is filled with the anticipation of the return of familiar faces and familiar routines, as children go back to school and summer vacations end. The return to routine is bitter sweet. It signals a more settled time for everyone. We love this time of year because just as everyone is returning to making home cooked meals, they have a superb selection of ingredients from which to choose.
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Simon Hopkinson’s Vegetarian Option
Hopkinson loves food, loves cooking and loves thinking about them both: its obvious in his wry-but-warm writing. Though book seems to be about a narrow topic, he shows how even the humblest ingredients like ‘Carrots and Parsnips’ can over multitudes of flavour and uses. There are no small ingredients, for Hopkinson, just small cooks. And home cooks, not chefs, are his audience. Here is a man who has not had brigade for over 15 years, and is at home in his readers’ modest kitchen. As fancy (and delicious) as ‘Warm asparagus custards with tarragon vinaigrette’ sounds, Hopkinson shows it’s straight forward enough to prepare. And could you imagine a better to start to a spring dinner party?
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