This is a perfect, perfect recipe for this time of year: Celebrate your greens! Celebrate your family! Okay, just celebrate! Continue reading
After the requisite amount of hemming and hawwing, I picked up a copy of Mark Bittman’s How to Cook Everything as a shower gift for our young cousin and his beaming Australian bride-to-be. When they opened it, he quipped “Well, we won’t be needing any other cookbooks.” True dat! Try this broccoli beauty for starters. Or dinner. Continue reading
After a brutal winter with long weeks of short days, and single-digit temperatures, the hens are once again out and about, chowing down on the grass and sucking up all the worms. They’re racing across the lawn and along the edge of the woods, enjoying the freedom to spread their wings and wiggle their tail feathers with abandon.
The girls are laying eggs again after months of little or no activity, and these eggs are spectacular. The yolks sit tall and proud above the clear, compact whites, and they are so deep yellow that probably no one would challenge you if you chose to call them orange. That gorgeous orange-yellow color comes from all the polyphenols and beta-carotene (a precursor of Vitamin A) in the grass that they are eating with relish. I think they really missed the bugs, worms, and grass. Laying mash can get very boring, the equivalent, in my mind, of living on oatmeal or shredded wheat for months at a time.