Chervil is a winter-hardy herb that likes to self-seed. It grows on its own in my front yard every spring. The flavor is a cross between parsley and fennel—an anise-like sweetness and potent green taste that create an astonishing alchemy with sweet and earthy beets. I like Chioggia beets in this dish [...]
Here’s what happened for dinner last night at the Winter Palace.
Beets & turnips from Seuleman at the People’s Farmers’ Market, cubed and sauteed in sunflower oil. Steamed in blackberry vinegar (gained at the Seed Exchange in January). A little Tilamook cheese on top at the end, melted under the corn tortillas, and served like so. [...]
Pea Shoots! They are a treat. At this time of year I’ll put anything green in a salad, and fancy restaurants agree with me when it comes to pea shoots. They are great in a salad–sweet and tender and pretty too. They are also delicious stir-fried very briefly with a little salt, garlic, and sesame [...]
This may sound too obvious, but…
I’ve been trying to eat greens every day, and my favorite recipes of the week were a spinach and red pepper pizza with cilantro pesto sauce, and this recipe, which I had for breakfast, stuffed into crepes with garlic mashed potatoes. I tried greens finished with butter and vinegar [...]