Milkweed florets are a delicious vegetable. They are obligingly bite-sized and when used in a quiche (or frittata, or omelette, or timbale) their mild, green, vegetal flavor contrasts nicely with the rich mixture of eggs and cheese. It’s a balanced dish, and one that’s easy to throw together in just a few minutes. Not to mention, the vegetables are free!
Purslane à la Grecque Recipe
Just like yia yia used to make. That’s what I think every time I make a make a batch of purslane à la Grecque. It’s simple, healthy, and seems to come together almost from nothing.
Musk Mustard in Winter
It’s been unseasonably warm and dry here in Santa Fe. Yes, it’s always dry, but usually we get enough snow for a few cross-country treks to Longmire’s cabin and the surrounding caldera. Sigh. On the bright side, I can forage for wild greens in January! So yesterday I dug up some musk mustard from the edge of the yard, and…
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Musk Mustard Tempura Recipe
In warm weather, I use musk mustard as a salad green or a filling for dainty finger sandwiches. (There’s something magical about the muted bite of musk mustard combined with creamy butter and soft, white bread.) But winter musk mustard is a completely different animal, and as such, it requires a different approach.
Improved Meyer Lemon (Citrus x Meyeri ‘Improved’)
The improved Meyer lemon is a very special fruit. Special because it’s delicious. Special because it’s fragrant. Special because it’s disease resistant. Special because you can grow it in a pot.