Ever curious about the creative ways people grow food wherever they find a patch of ground, I found myself doing a double-take as I drove through Clarksville this week. A large white house caught my attention—not because of the house itself, but because of the tiny, meticulously tended garden tucked into the front yard between […]
The Little Garden in Front of the Shelter Read More »
Once I committed to eating fresh, local food in season, I began to notice something I had overlooked for years. The calendar wasn’t only measured in months. It was measured in strawberries, peaches, tomatoes, figs, pumpkins, and apples. Each one arrived with little fanfare, stayed only a short while, and quietly disappeared until the following
Don’t Miss the Harvest Read More »
Something extraordinary happened to me the summer before I entered the sixth grade. I didn’t recognize it as extraordinary then, and I don’t remember anyone else thinking much about it either. It was one of those quiet markers driven into the soil of a life, unnoticed at the time but obvious when viewed years later.
The Photo Essay: Carrots Read More »
Autumn has long been my favorite season. Late autumn, especially, carries a quiet beauty unlike any other time of year. The frantic work of spring and the abundance of summer gradually give way to harvest. Gardens empty. Fields grow still. Leaves loosen their grip on the trees and drift gently back to the earth from
The Story Behind Our Thanksgiving Turkey Read More »
“Odd as I am sure it will appear to some, I can think of no better form of personal involvement than that of gardening. A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent
The Kitchen Garden Read More »
Every few years, the culinary world discovers something it acts as though it has just invented. Suddenly it’s everywhere. Instagram feeds overflow with carefully arranged bowls of vibrant vegetables, roasted sweet potatoes, leafy greens, grains, seeds, and colorful sauces. Pinterest is filled with thousands of beautiful photographs, each one more artfully composed than the last.
According to Kristen Miglore, author of Genius Desserts, when Francois Payard opened his first patisserie in Manhattan in 1997, he didn’t want to compete with the American chocolate chip or the snickerdoodle so he based his signature cookie off a French macaroon. These scrumptious cookies with a thin, crackly shell cave to a fudge-brownie middle
Chocolate Walnut Flourless Cookies Read More »
