Why grow garlic? It’s easy and does its thing while the garden is asleep for winter. Even better, garlic is more than one crop in the same plant, two of which are generally only available for a premium at the farmer’s market. Garlic may have a long season going from November to June, but in…
Sorrel
Sorrel is a perennial herb/vegetable, that’s rather like a lemony spinach. It’s good in salad and the French often use it in sauces or soup. I love to eat it in the spring when it seems to go with everything, especially salmon. I seem to have forgotten all about my plant all summer long. It…
Cassoulet
Comfort food that I look forward to every fall. Essentially a bean dish at heart, cassoulet is a long and slow cooked stew with a variety of meats, white beans, and vegetables. It’s historically made with, duck confit, pork sausage, and French bacon, but you can vary that with chicken and other types of sausages…
Duck Confit
This is more of a secret ingredient post. Duck Confit is a classic winter preservation method used in France and the French have perfected the storage of it with canning. I never dreamed I would be recommending a canned product to people, but not only is it fantastic alone, it’s stored in duck fat, which…
Broth – Make something out of nothing
There are dozens of resources on broth making out there and the only thing that I can add to them is that you don’t have to start with whole ingredients. To make my broth, I save and freeze the clean ends of carrots, parsnips, celery, onions, too tiny to peel cloves of garlic, herb stems…
Crabapple Bourbon
Fun and easy to make, crabapple bourbon is one of many ways to enjoy the fall fruit harvest. I have access to a semi-wild crabapple tree that doesn’t get a lot of attention, but loyally bears fruit every fall. A harvest that I’ve started to really look forward to thanks to this. To infuse the…
Overzealous Home Cook 