Carrots have stored very nicely in the ground. And since we’ve been experiencing a bit of a thaw the last week I went out and started preparing beds for planting. While I was digging around, I pulled up this lovely bunch, about five pounds worth. We’ve been pulling occasional parsnips through the winter. These were […]
It’s true what they say: root vegetables only get sweeter when they’ve been frosted over. For our cholent dinner over the weekend I foraged carrots and parsnips from the garden. They were planted last spring and have fully grown. I left them in the ground to make their own storage. The soil here in the […]
So many methods of making pot roast are disappointing. The meat too often comes out of the oven dry and tough. I’ve settled on traditional Jewish cholent as our preferred method of cooking a piece of beef shoulder for a long time, braising it in a heavy pot with beans and barley. The result is […]
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