Monthly Archives: April 2018

Making May Day Memorable

Helping Community Blossom Growing up in Massachusetts, May Day was definitely a day to celebrate. If it fell on a school day, we made paper cones or little baskets to take home. If not, we made them at home, filling … Continue reading

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Spring Peas And Twining Vines

If you grow garlic, you can harvest some of the sturdy foliage, which look like green straws. The flowering tips are prized by cooks for garnish, and whole stems, flowerhead and all, also get chopped into stir fries and sauteed dishes. If you don’t grow garlic, you can use garlic chives, or even regular chives, though they are not quite as pungent. Don’t harvest too many greens off any single garlic plant, since plants need their foliage to support the fattening bulbs. Garlic chives or regular chives can be snipped with scissors, and there’s no worry about harming the plant (at least, I’ve never managed to kill chives yet). Continue reading

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Crispy Or Riced, Cauliflower Rocks

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

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What’s For Breakfast, Lunch, Dinner?

Plant A Little Extra; Better Yet, Plant A Lot All across our beleaguered, beloved country, food banks are proliferating, most of them feeding upwards of a thousand people each week, some in urban areas feeding that many a day. The … Continue reading

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