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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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.
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.
This sunchoke soufflée is the first soufflée I have ever made, and it wasn’t nearly as difficult as I expected it to be. I’ve always been intimidated by the idea of a soufflée, but this has emboldened me, and I suspect there will be more foraged soufflées in my future. Not only because it was easy, but also because Michael…
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I had a large sunchoke harvest this year, so I’ve been experimenting with lots of different recipes. This Jerusalem artichoke cake is one of my favorites. Poor Michael had to eat three versions of it as I perfected the recipe. Happily, I am finally satisfied, and can spare you all that extra, unnecessary cake eating.