About two times a month I cook lunch for people with cancer at The Breast Cancer Haven. The organization provides nutritional advice, massage, acupuncture, talk therapy and classes in yoga and Qi Gong, workshops and much more for those suffering with this prevalent disease. Lunch is provided for a nominal cost and cooked solely by…
Category: Salads
Harvest Time
Gardens are overflowing with the best summer has to offer right now. The growing season is so short in England and the weather so mercurial that one has to make the most of what’s on offer. I came home from a visit with family in Devon loaded with bags of purple green beans, sunny yellow…
A Flower by Any Other Name
My current produce obsession is with sprout flowers, a.k.a. kalettes or kale sprouts. This hybrid of Brussels sprouts and kale was introduced to England in 2010; each adorable flower is the size of a sprout with ruffly leaves surrounding a tightly closed bud. They grow on stalks like Brussels sprouts but the ruffles give them…
PERSIMMONS: THE FRUIT THAT KEEPS ON GIVING
This time of year in Northern California, you can walk around in neighborhoods and see big trees that have lost their leaves but are full of beautiful orange fruit. These are persimmons and they are prolific trees that produce with abundance each year. There are two major kinds: fuyu, which are eaten when they are…
SO MANY LEFTOVERS, SO LITTLE TIME!!!
Just in case you’re wondering what to do with all that leftover food crowding your fridge, check out my latest article on Zester Daily: http://zesterdaily.com/recipe/nine-fresh-ideas-for-memorable-thanksgiving-leftovers/ There are recipes for soup, salad and several main courses with creative ideas on how to reinvent the turkey and trimmings into something new and tasty.
TOO MANY APPLES 