Category: Recipes

Harvest Kitchen Cucumber Craze

‘Shuyo Long’ cucumbers growing in a hoophouse. English photo. By Roberta Bailey Cucumbers are back in style. They are all the rage! Haven’t you noticed? Hmm … maybe it’s just in my backyard or in my mind. Or maybe the buzz just hasn’t reached your town yet. But more likely, I am just catching up

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Pickles

Toki Oshima drawing By Roberta Bailey The first year that I lived in Maine, I gardened on a neighboring farm. Along with plowing up the plot, the farmers showed me how to turn the heel of a knitted sock and how to make pickles. We picked an impressively large patch of cucumbers, washed them and

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Healthy Lunchbox

Toki Oshima drawing By Roberta Bailey The other day a friend telephoned me in complete exasperation. She had been trying to find something that her eight-year-old would eat other than pizza and macaroni and cheese. I wasn’t much help. My kids liked most vegetables and I let them eat a lot of macaroni and cheese

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Alliums

Toki Oshima drawing By Roberta Bailey “Garlic,” says the French writer Raymond Dumay, “is peasant, rustic; the onion is urban. The onion brings to the kitchens of the cities a little of the countryside. The onion offers always, and especially in winter, a little of the springtime of the soil, preserved in its bulb.” Rustic

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Russian Gourmet

By Jean Ann Pollard It was glorious! – the great Dvina river so still, so broad between its red banks of gravel and sand, and the grass and birch trees on the flat plain all around so green by contrast. And then there was the pungent scent of wood smoke, and we scrambled off the

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Epicurean Delights

Toki Oshima drawing. By Roberta Bailey Have you been through the Exhibition Hall yet? Common Ground Fair’s Exhibition Hall is a hall of marvels. You walk from the hustle and bustle of the fairgrounds into the cool quiet sanctum of mellowed wooden timbers and high ceilings. The outside world falls away. You focus on rows

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Pesto Manifesto

Sue Szwed drawing By Roberta Bailey I once stated that if I could grow only one plant, it would be sweet basil – aromatic, pungent, mouth-watering basil. No sooner were the words out of my mouth when thoughts of tomatoes, fresh salad greens, cilantro, and garlic immediately challenged my claim, and I conceded that basil

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Jerusalem Artichoke

By Jean Ann Pollard Along with parsnips and the last of the well-mulched carrots, every New Englander with a garden, or a good eye for old cellar holes, can welcome a once-popular, now mostly forgotten, springtime treat: the tubers of the native American sunflower. Knobby and brown on the outside, but crisply ivory-colored inside, the

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Harvest Kitchen- Spring Cravings

Toki Oshima drawing By Roberta Bailey Once again we have come around to that time of year when our winter diets give way to spring cravings and, hopefully, lots of spring greens. First come the delicate little sprigs pinched into the palm, harbingers of hope and full salad bowls, the first fruits of those winter

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Grape Leaves

Growing grapes provides not just fruits for wines and jellies, but leaves for stuffing as well. Illustration from Handbook of Plant and Floral Ornament from Early Herbals, by Richard G. Hatton, Dover Publications, N.Y., 1960. By Jean Ann Pollard The Norse tale of Leif Eriksson’s epic voyage across the Atlantic to “Vinland” circa 995 –

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