A perfect salad to accommodate autumn’s in-between weather and use up the last of summer’s goodies with some of the cooler weather crops now coming in. Find out about mizuna, stir-frying monster cucumbers and how to wilt a salad.
I’ve discovered a long-dormant instinct that derives immense satisfaction from even the smallest autumn harvest activity. Why not indulge your harvest instinct? It’s cheap and can even save money. Find lots of ideas for tapping into this kind of completely illogical joy.
What’s going on under all the leaves, debris and snow? Is the winter garden just a dead zone. . . or a place of active resting?
Do you remember the movie Pleasantville? The beginning, set in the 50s, was filmed in black and white and everything was, well, pleasant. Mom and Dad and the the two perfect teens, living good, pleasant lives. Then the teens got blasted into the future (in a way that only happens in movieland), and life suddenly … Read more
Coming home from vacation is usually disappointing in and of itself, what with all the mail to read, newspapers to deal with, email to catch up with and, worst of all, the frig to re-stock. While there’s no avoiding the inevitable, learn the KitchenSmart trick that can at least delay a trip to the grocery store for a few days, until you’re a little more caught up.
There are a lot of stems, stalks and tops going down the garbage grinder that could actually be put to use. It’s called “doubling your vegetable dollars,” and it just takes looking at vegetables in new and creative ways. Remember the article on Radishal Solutions? It talked about a new way to use those radishes … Read more
If you’re feeling overwhelmed trying to use all the leafy greens that are currently in season, here are the recipes I’ve been making the last week.
The Skinny: Radishes are a great springtime vegetable, but they can be harsh-tasting. If you don’t have a taste for that taste, here’s an option: Try them cooked, as in this recipe for Asian Radish and Carrot Salad