I realise that it’s summer now, and most places have already begun to move on from beets and radishes, but around here they are just starting to wane. So I’m posting this recipe anyway.
Last weekend Chuck and I found ourselves at the farmers market, ogling all the bright beauties and I couldn’t help myself from buying them. I didn’t need pink and purple radishes or orange beets, but sometimes you just have to go with your gut right?…
I’m sure you’ve seen fresh herbs being used by chefs on TV and even found them in your food at restaurants, but for a lot of people, they can be intimidating. There’s a lot to consider when using fresh herbs, their flavour is a little different than the homogenous dried stuff we are used to, how do you prep them, and what do you do with the remainder?
Using fresh herbs in cooking doesn’t have to be scary, it’s actually pretty easy and rewarding. Not to mention that fresh herbs are usually rather pretty and have numerous health benefits. Learning to use fresh herbs in cooking can really help you take it to the next level….
It’s been a while since we did one of these. I think it’s the perfect way to kick off a good summer weekend. Don’t you?
If you’re interested in seeing more interesting articles like this check me out on twitter, where you’ll see the depth of my true obsessions.
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I love this time of year. It feels like there’s some kind of new produce in season every other week. It’s just a time of abundance and it’s so refreshing after a long winter and wet slow spring.
Personally, my gardens are not growing as well as I would like so we are getting as much as I had envisioned. I, like everybody else I talk to around here, blame the weather. If it’s not cold storming, it’s ridiculously hot and humid. There’s just no in between. The poor plants don’t know what to do….
Yep, this whole breaking down what’s going on in our lives into parts thing is hanging around. Pregnancy-brain requires it. June was a lot of visiting with friends and family, as well as baby prep.
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