I planted rutabaga late last year. They overwintered in the garden but now are beginning to go to seed, which can only mean one thing: Soon, they will be inedible. I am harvesting and cooking rutabaga as fast as I can. Tomorrow, rutabaga souffle. For now, here is something I wrote for The Washington Post […]
The fava beans are coming on strong in the garden but weeks away from producing anything edible. So why am I writing about fava beans and peas? Earlier in the year, we got an unexpected request from the D.C. Historical Society to help put together a garden-related speaking program. Apparently the folks at the historical […]
In the course of researching an article on rhubarb recently I discovered that a close relation is sorrel. Oxalic acid makes rhubarb leaves toxic. It gives sorrel leaves a distinct and almost addictive tartness, although sorrel should not be eaten to excess either. We planted sorrel from seed in the garden at my daughter’s school. […]
Tags:chicken·dark days challenge·garden·sauces·sorrel·spring
© 2010 The Slow Cook — Design by Keri Marion Design
