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Simple food preservation techniques—freezing and drying—have taken care of much of my local food bounty. If you still have fresh fruit or herbs available, you can do it, too. Here’s an update on food previously mentioned.
Apples
Remember those ugly apples? They were so delicious that I’d still be eating them, but I got down to the [...]

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My first taste of basil pesto, at least 15 years ago, was a revelation. Here was a truly vibrant flavor—pungent and invigorating with its blend of basil and garlic, complex with its olive oil, nuts and cheese. I immediately sought out a recipe to make it, and make it I did. The first summer or [...]

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I guess everybody knows by now that your basil stores much better in water in a jar on the counter, right? And covered with a perforated plastic bag, as Marc suggested? And as Marisa replicated? (Some have suggested putting the basil bouquet in the fridge, but I don’t recommend it; basil likes warmth.)
I accidentally took [...]

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Remember the papalo? Today I ran into the farmer who grew mine, which reminded me I needed to update you.
I guess we Anglos don’t immediately take to the stuff, as evidenced by one writer’s referring to it as the wet dog herb and another saying it smells like gasoline. I can’t say that either of [...]

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I’m supposed to write a garden update for my friends at Ethicurean.com. I’ll say this much: My flowers are looking pretty good.

(OK, the composter in the foreground is a little inelegant, but it was the only good angle from which I could capture all the colors.)
My new herbs? Not so much. The new sage is [...]

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So I said to the guy at the CSA pickup, “Got any cilantro?” and he says, “try this, papalo, it’s sort of like cilantro.” At least I think he said papalo. I wasn’t taking notes, and I should know by now always to take notes if I want to remember anything. He might have said [...]

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