Just Roast It

For a simple dinner, we just pull out a cookie sheet and load it up with veggies and pop it in the oven and start roasting. We fill the pan with whatever is on hand, drizzle it with olive oil and sprinkle it with salt and pepper. I do line the pan with aluminum foil…

Plums in Abundance

We were blessed with a tree laden with plums this year. This is a first year that this tree has born fruit and it provided with wild abandon. I worry, when I prune, that I will prune too much and the tree will respond with a reticence to produce, but I’m learning this actually isn’t…

Sorrel and Scape Pesto

Here’s a fun pesto that is a seasonal favorite for summer solstice. It’s garlicky delicious without peeling any garlic! It uses the flower stem of the garlic called the scape (which we remove so that energy goes into growing a bigger, better bulb). The addition of sorrel brightens the taste with its lemony tang. Recipe:…

Beets!

First fresh beet salad of the season coming! Gently wilt beet greens. Slice fresh beet into matchsticks and top with fresh onion greens, toasted walnuts and a bit of goat cheese. Dress with mustard dressing … I made mine with pickled beet juice and artichoke jar leftovers plus some mustard … a little wild, but…

Asparagus Season!

For this dinner, we just drizzled the asparagus with olive oil and added garlic and orange zest and a splash of orange juice and then roasted at 425 degrees for just a few moments. Yum!!!! And another wonderful recipe here for soup! Asparagus Soup with Cashews

Za’atar on Flatbread

One of our market customers shared his family’s tradition of serving Za’atar on flatbread. He said they would drizzle the flatbread with oil, top it with Za’atar and they would always add extra extra sesame seeds. He was happy to find a Za’atar blend in this area. Not all Za’atar blends use sumac. I have…