Category Archives: Recipes

Thoughtful Food For The Fourth

Posted on July 2, 2018 by Ann Lovejoy
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Celebrating A High Dream As a child growing up in historic Concord, Massachusetts, a town where you could hardly walk a mile without stumbling over some historic monument to freedom and justice, I pretty much bought the high American dream … Continue reading →

Posted in Health & Wellbeing, Nutrition, Recipes, Sustainable Living, Tomatoes | Tagged , , | 3 Comments

Summery Fare For Sunny Days

Posted on June 25, 2018 by Ann Lovejoy
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Savory Fruit Soups I recently attended a lovely lunch party for a dear friend who, at nearly 88, has decided to emigrate to Panama. Carol is one of my life heroes, a wise, kind, thoughtful, smart, engaged, active woman with … Continue reading →

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Gorgeous Garlic Scapes

Posted on June 18, 2018 by Ann Lovejoy
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A surprising number of gardeners toss the trimmed off garlic scapes on the compost heap, but these days, many people are catching on to what European cooks have known for centuries. The curly scapes can be treated much like asparagus; steamed, roasted, pickled, stir fried, added to soups or minced into salads and wraps. One of my favorite ways to enjoy them is in a fresh tasting raw salad. For the best texture, slice scapes thinly on the diagonal so there’s plenty of surface area to take up the dressing. Almost any kind of dressing will be delicious, from spicy Asian peanut to a perky citrus vinaigrette. This salad combines garlic scapes with creamy goat cheese, crunchy pumpkin seeds, velvety marinated mushrooms and a lively lime vinaigrette. Continue reading →

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Crispy Or Riced, Cauliflower Rocks

Posted on April 16, 2018 by Ann Lovejoy
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Sometimes sold as broccoli, heritage Italian romanesco cauliflower is indeed a kissing cousin, that distinctive swirling shape and rich flavor marking the transition of one vegetable into the next. (This blending is a bit like plums and cherries, which are so closely related that’s it’s sometimes difficult to suss out which a given fruit really is.) Veronica a striking Romanesco type with jade green curds. Broken into starburst-tipped spears, it makes a beautiful garnish or an elegant side dish, drizzled with a spritely spring herb sauce. If you haven’t tried stick cauliflower yet, plant a row of Fioretto 60 and prepare to play. This fascinating variation offers beautiful, long-stemmed florets that wouldn’t look amiss in a floral arrangement. The creamy curds atop the fresh green stems are great for dipping and very pretty on a veggie plate. Sweeter than headed cauliflowers, the crunchy stems can be stir fried with sesame oil, garlic and ginger, or tossed as is into salads. Continue reading →

Posted in Early Crops, Genetic Engneering, Nutrition, Recipes, Sustainable Gardening, Sustainable Living | Tagged , , , , | 3 Comments