Fostering a new renaissance through creativity, authenticity, spirituality, and art
I had celeriac (celery root) from my farmer’s market, and left over cider, so I thought I’d try this new recipe of Laura Wright’s. I’m so glad I did. Her extra step of searing the celery root before roasting it is marvelous, and the reduced cider mixture takes it over the top. That plate of … Read more
We only had two days all together but we enjoyed it and made the most of it.
This salad is delicious, crunchy, unusual, and welcome. Make it with the tender fennel from your farmer’s market.
This recipe is perfect. It is delicious, comforting, and super simple. It takes time to cook, but is quick to put together otherwise.
I’ll want these on repeat. They are great as a breakfast side for eggs, or with a bowl of soup or chowder.
I love the colors, shapes, flavors, possibilities, juxtapositions, and moral integrity of the farmer’s market.
It’s eggplant season and I’m delighted to add this flavorful, delicious, new way to cook it to my previous favorites …
The food and sense of community on Monhegan are wonderful and overcame the downer of bad weather.
This fabulous soup of mine is beautiful with stunning color, but also delicious, and very easy.
I hope this gives you some ideas of what to make for you and yours!
This is a very delicate, bland, cold soup, that gets its wonderfulness from its summery mildness.
Perfect to make during green bean season and freeze for a cosy winter.
I’m glad they came and we could enjoy these relationships together and invest in them further.
