Recipes

What’s the best way to learn anything? For me it’s all about DOING. We helped gather the groceries from the field and combined them for the main course.

The most surprising thing for me, I think, from that entire day was the sumptuous drink our hosts made out of common weeds from the yard.

This surprisingly delightful salad is made with what many consider to be a noxious and too-bountiful weed: purslane. Add to that the sweet/tart flavor of local wild-ish apricots and you have a gourmet delight.

The sour flavor of Oregon grape combines perfectly with the cooling effect of cucumber and the sweetness of the apples. If you do not have Oregon grape in your neighborhood, replace the berries with one lemon.

Recently, I attended their workshop on wild and raw food. OMG what a revelation! Before attending I had very little interest in the topic. Now I would like to figure out how to incorporate at least some of their wisdom into my life.

I left a very good friend in Seattle. Her name is Jane Perovich and one of the reasons she came up was that we were making her truly delicious Sole Piccata.

My friend Kim Moss has moved back to Truchas and is living in his Airstream on my property for the summer. We’ve been doing lots of cooking and I wanted to share this wonderful recipe for his delicious young artichoke hearts.