Features

Abundance

Abundance

We'll have frost tonight, twenty-nine degrees. That will be the end of the tender crops: peppers, beans, eggplant, basil. So it was a day…

From Soil to Table

From Soil to Table

I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…

Randall Grahm: Been Doon So Long

Randall Grahm: Been Doon So Long

Photo: Alex Krause Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new…

Shallots

Shallots

The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…

Onion Harvest

Onion Harvest

The onions were ready today. They lifted easily from their moorings, a sure sign of ripeness. I pulled them all and laid them out…

Fresh Garlic

Fresh Garlic

Today, the garlic was ready to be pulled. It made a big pile: Which I pared down to a smaller pile: Which is now…

First of the Garden Meals

First of the Garden Meals

As the white-throated sparrow sang his vespers to a purpling sky, I gathered my first garden meal. I picked the new green beans and…

Garlic Scapes

Garlic Scapes

Garlic scapes are garlic's flower buds. The scape emerges, curled and elastic, from the center of the garlic plant in late June. Each is…

Shrimp + Asparagus + Greens = Spring

Shrimp + Asparagus + Greens = Spring

Here's another three ingredient meal, ready in a few minutes. The Three Ingredients1 pound large shrimp, peeled and deveined2-3 cups mesclun salad greens, washed…

Grouse, Served

Grouse, Served

Tonight I prepared the grouse that had fallen out of the sky and into my hands. I breasted-out the bird, pulling two three and…