Apr 28
I live in a lovely area of New Jersey that is absolutely nothing like Newark or The Jersey Shore. We have horse farms, alpaca farms, bee farms & even an ostrich farm. We have everything from full-fledged fruit & vegetable farms: with huge produce stands, to little tables & honor-boxes at the end of …
Apr 19
As anyone will know who has rhubarb in their garden, you can’t get rid of the stuff. No matter how hard you try to dig up the roots and either throw it away or give it to a friends, it keeps on coming back. Once it has a foothold in your garden then it can …
Mar 28
The phrase “a fool and their money are soon parted” is an appropriate for the marketing madness that surrounds the simple fungi Agaricus bisporus. There is a reason why advertising / marketing executives are known as Madmen and we are even crazier for getting sucked into their gimmicks. For everyone that raves about the earthy, …
Mar 27
Since my last post about re-growing green onions (spring onions), I have been experimenting with other members of the Allium family such as baby leeks and garlic. The word Allium is Latin for garlic, and all members of the plant family are edible including the stems and bulbs. They all produce Cysteine Sulfoxide which gives …
Mar 02
Much has been written in science, history and cooking on the influence of rice, corn and potatoes, yet the vegetable know by it’s scientific name Brassica oleracea (wild cabbage) is all around us, but few of us realize how often “wild cabbage” is eaten. When we were in high school and learned about the classifications …
