Wealth In Imagination

Artwork and sustainable agriculture are the two threads of my professional life. They mingle fruitfully beneath the surface as I sift through remaining evidence of ancient worlds, trying to sense how people of lost cultures met basic survival needs and also how they responded to the very human hunger for beauty, meaning, and story. In…

Bracing Green Juice

This juice is enthusiastically savoury, forget the apples and bananas.   Buy or grow plenty of extra arugula in season and freeze it for the dark months — this juice is even better from frozen.  It’s a great way to get not only a LOT of green goodness, but also all the good stuff in…

Arugula

Arugula is in the brassica family and allows those who prefer to avoid kale or cabbage to carry on fully nourished. Here in the northeast, I plant great quantities of arugula every 2-3 weeks from early spring through late summer.  I absolutely LOVE it. What isn’t eaten as salad is frozen raw, crammed in bags just like…

Chard, part 2

Last week was about why Chard is a good basic in the garden; now, how to preserve it for when you don’t have any fresh. TWO WAYS TO PROCESS CHARD FOR FUTURE USE Do the following once a week or so,  after the plants are established if you are growing it, or of course, at your…

Chard, part 1

Since it’s planting time, I’ll say a few words about one to consider. Next week, some low-stress approaches to storing it for the off-season, whether you grow it or buy it. If garden and freezer space are very tiny and you must prioritize, chard will give the most monetary return. It is astounding how much…

Four Seasons of Goat Cheese, Primavera

After 27 years hand-producing and direct-selling countless tons of goat cheeses, I’ve accumulated quite a few options for creating variety with what’s at hand. SPRING:  BANANA OMELETTE                                                        …

Urtica Dioica

STINGING NETTLE   Beyond eating nettle lightly cooked when very young, it’s most versatile to think of employing it as a dried vegetable. Unlike parsley, stinging nettle (urtica dioica) has a barely noticeable flavor but is still super nutritious. Dry, it can be easily crumbled to a powder and slipped into virtually anything — soups…

Time for Wild Spring Salads

Even though it’s not early spring everywhere for everyone reading this, I’ll just pretend it is 😉        Right now I’m making salads with wild garlic mustard (Alliaria petiolata), chickweed (Stellaria media),  sorrel & chives (both up in the garden), and of course plenty of dandelion.  I suggest putting a tablespoon or two of…

Dandelion Paté Variations

Hi there. If you haven’t been following, you might want to go back to this post for more of an intro to the series, and then this post for thoughts on the dandelion imperative.  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BEIGE PATÉ This is a less piquant version of the Taupe Paté posted last week. ⅔ cup soft fresh goat cheese (a.k.a….

Green

Well, it’s time to start seeding greens or looking for wild or early ones at farmers markets.  Here is an overview of the various ones included in the book and one recipe (of several to follow) for dandelions, which may very well be ready to pick somewhere near you. Nutritionally speaking, the following are a…

Late Winter Salad Base

I thought I’d start with greens this week since Spring had made a lovely and welcome entrance into the Northeast US world.  Unfortunately, she’s slipped away today so here is something equally timely:  What to do with what’s still around from last year that leans to the tonic and revitalizing.  If you are new to…