Hostas are edible when young and sheltering when older. English photo. By Ansel Oommen Hostas – count on them to liven up your shady patches, borders and sidewalks in ways no other plant can. With an endless array of low maintenance choices, they offer an artist’s palette of groundcovers. Yet, despite being so familiar, these
By Cheryl A. Wixson Because I often cook for large groups, I try to be sensitive to individuals’ many eating styles and dietary requirements. One diet that has become increasingly prevalent is gluten-free. This diet excludes all foods that contain gliadin, a gluten protein found in wheat, and in similar proteins found in crops of
By Roberta Bailey Over the last few years, I have been discovering shell beans. Their diverse flavors and uses are well worth the time that I once considered to be the reason that I didn’t grow them. This year I have discovered fava or broad beans. I tried growing them once, about 15 years ago,
By Jean English I use four guidelines for most of my food choices. First, I avoid foods that are high in saturated fats (animal fats), high in polyunsaturated fats (corn and other vegetable oils) or high in hydrogenated oils (aka trans-fatty acids: margarine and solid shortenings, for example). Second, I avoid foods with pesticide residues,
By Roberta Bailey Time passes. Seasons change, and then, change again. You work hard toward one goal, and then, before you know it, that goal has passed and you’re reflecting on its moments of intensity while looking toward the next life event. Sometimes it’s all in perspective; most times it’s hard to grasp, seeming surreal.
By Roberta Bailey Winter is upon us again.The days are short and the nights, long. Time to catch up on reading, knitting, sitting by the fire and reflecting. A time to rest, to peruse the seed catalogs, and dream about what we will do next year. But the seeds are dormant in their hulls, silent
Georgian Fire garlic. Nason photo. By Roberta Bailey The late psychologist James Hillman once said that our duty is not to rise above life but grow down to it. He believed that each of us has a purpose or calling in life that reveals itself at an early age and reappears until we heed it.
By Roberta Bailey About 15 years ago, I wrote a column entitled “What is Tofu?” Tofu was just hitting the market shelf in individual, one-pound containers. Until then, it was only available at co-op storefronts or health food stores. You brought your own container and ladled out blocks of it from a 5-gallon bucket. If
By Ellie MacDougall If parsley is the workhorse of the herb family, chervil is its refined, sophisticated cousin. A native of Europe and western Asia, and naturalized throughout North America, Anthriscus cerefolium is a member of the family Umbelliferae, as are carrots and parsley. It features lacy leaves that echo the shape of parsley but
By Roberta Bailey Cider is an extraordinarily versatile beverage that can be enjoyed in its many forms, sweet, semi-sweet, dry, sparkling, still, apple brandy and apple jack, as well as in a staggering number of hot and mulled drinks. Recently, the United States has rediscovered this beverage that quenched the thirst of its founders. Interest