SPICED RHUBARB SYRUP

SPICED RHUBARB SYRUP

Rhubarb season is upon us. I love the ruby red color of rhubarb. I only started using it a couple of years ago because I never knew what it was. It looks like reddish green celery with huge inedible leaves at the top of the stalks. Although technically a vegetable,...
PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

PAN ROASTED BABY ARTICHOKES WITH THYME AND PARMESAN

Artichokes are the symbolism for peace in many countries. At this time in the world it seems apropos to eat this Spring vegetable right now. We could all do with world peace and some inner sanctum. Full artichokes can be arduous to eat. They take time to peel, scoop...
SWEET PEA, SPRING HERBS AND SHITAKE DUMPLINGS

SWEET PEA, SPRING HERBS AND SHITAKE DUMPLINGS

  The only remedy was to make my own at home, with plenty of leftovers to store in the freezer. A few months ago I brought you a with pork and cabbage dumplings. Today you get a pea and shiitake version, which a honey dipping sauce to enhance the subtly sweet pea...
MIMOSA  ASPARAGUS

MIMOSA ASPARAGUS

The weather in New England can be hard in winter and this one brings changes in vacation schedules because off the snow and a lot of inconveniences. However, Spring does bring some of my favorite vegetables like spinach, sorrel, asparagus, peas, ramps, and chives. It...
RAMP SPRING ONION BHAJIS WITH  RADISH RAITA

RAMP SPRING ONION BHAJIS WITH RADISH RAITA

Bhajji is an Indian version of vegetable fritters. I was looking for some non-traditional ways to use ramps, spring onions, my young chives, and thought this would be a fun and different way make them the star of the dish. My four year old daughter likes eating...