Strawberries are such an interesting blend of simple and tricky. When they’re really good, they don’t need a single thing to taste amazing, with a huge variety of things. Lately strawberries have begun to show up in a lot of savory dishes, mostly salads. Their sweet/tart/juicy nature works well in many cases that you would use a fresh tomato. And along a similar line of thought, I’ve also seen them topping pizzas, and even in pasta dishes and rice salads! Read more
It’s been really fun thinking up meals to make for my friends Sarah and Doug that use the bounty of their lovely garden. I love experiments! Especially when they’re successful! Since they’re “mostly vegan” I’ve been enjoying taking comfort food favorites and converting them into satisfying vegan dishes, like these two versions of herb-laden scalloped potatoes.
I decided to add some other vegetables to make the casseroles prettier and to add flavor interest, but you could try them with just potatoes and onions if you prefer. Lovage, unfortunately, is not really an herb commonly found in most markets, but if you can’t find it in your own garden or local farmer’s market, you can substitute parsley or cilantro, just use about three or four times the amount because lovage has a much more potent flavor effect on the dish. I’m planning to take a more in-depth look at this wonderful plant in another post very soon!
A friend of Sarah’s dropped off some chives and leeks from her garden when Sarah was away in New York a few weeks ago. Sarah had told me this was going to happen, and that she thought the leeks were going to be for planting.
When the leeks arrived, I was surprised, because they were full sized, and I’d done some research and I didn’t find any mention of planting mature leeks to make more leeks. But, maybe because I have a streak of Amelia Bedilia in me, I couldn’t help myself from planting the leeks in the garden anyway. Read more
Hello friends! Here’s the recipe for the delicious vegan cornbread I mentioned yesterday. It makes a lovely centerpiece to any meal, be it breakfast, lunch, or supper!
I’ve made so many versions of this cornbread, and shared it with countless people. I’m always so pleased at the strong reactions it seems to inspire. Ah, the delights of comfort food! I could seriously eat homemade cornbread every day of my life and be really happy about it. As long as it was at least something like this one!:) Read more
Hello friends! It feels like it’s been a long journey already, but we’ve only just begun! From our week long house sit in Eugene, we traveled north to the Seattle area. I’m so grateful to have had this opportunity to look up an old friend of mine from canyon days, another “wild sister” from way back. It’s been 13 years since we floated down the river together, and harvested wild grape leaves, and ate potato nettle soup with the canyon winds as our dinner music!
I don’t know how many of the Wild Women’s Gatherings I led that Sarah (and sometimes her wonderful daughter Roya as well) attended, but it was always a special treat anytime she came to spend time there, whether we were having a gathering or just hosting her for a retreat. I remember singing songs and telling stories around the fire with her, trading coconut oil foot massages, with the canyon sky and cliffs towering above us, feeling a million miles away from the rest of the world, and so grateful to share time and space.
My music partner James and I are now on the road on an adventure! At the moment, we’re housesitting in Eugene in a very fascinating dwelling that belongs to a man who “sells sticks” all over the world. Speciafically manzanita branches, for floral arrangements! Already this gig has has some unexpected twists and turns, but we are making the best of it!
What to do with Monster Zucchini
It happens so easily. The busy-ness of life makes it a little hard to stay on top of what’s going on in the garden. Before we know it, the basil is flowering like crazy, the tomatoes are falling over, and the zucchinis are so huge we start offering them apologetically to friends and neighbors. So many times I have been offered them myself, with an “I don’t know if you can do anything with this, but if you want it, you can have it.”
Well, I am of the mind to accept any offers of fresh produce or someone’s “garden weeds”. If it came from the earth, thank you very much, I will find something to do with it. And so, over the years, I’ve developed many lovely ways to use up mountains of flowering basil, (and I even use the flowers, but NOT in pesto!), overripe or green tomatoes, purslane, lamb’s quarters, amaranth, and overgrown squashes. So, monster zucchini are a bit of a specialty of mine.