Abundance
We'll have frost tonight, twenty-nine degrees. That will be the end of the tender crops: peppers, beans, eggplant, basil. So it was a day…
Food
From Soil to Table
I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…
Shallots
The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…
Onion Harvest
The onions were ready today. They lifted easily from their moorings, a sure sign of ripeness. I pulled them all and laid them out…
My Brilliant Pepper
I grew this pepper. I ate this pepper.
Fresh Garlic
Today, the garlic was ready to be pulled. It made a big pile: Which I pared down to a smaller pile: Which is now…
First of the Garden Meals
As the white-throated sparrow sang his vespers to a purpling sky, I gathered my first garden meal. I picked the new green beans and…
Garlic Scapes
Garlic scapes are garlic's flower buds. The scape emerges, curled and elastic, from the center of the garlic plant in late June. Each is…
Shrimp + Asparagus + Greens = Spring
Here's another three ingredient meal, ready in a few minutes. The Three Ingredients1 pound large shrimp, peeled and deveined2-3 cups mesclun salad greens, washed…
Giving Thanks, and the Best Apple Pie Ever
This year we hosted the family for Thanksgiving dinner. Although there were only six of us—too few, really, for a big turkey—I decided to…
Grouse, Served
Tonight I prepared the grouse that had fallen out of the sky and into my hands. I breasted-out the bird, pulling two three and…
Grouse
This morning this ruffed grouse hurled itself against our dining room window, fell fifteen feet to the ground, and died in my hands. I…