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My grandmother used to grow gooseberries—so many, in fact, that she sold them wholesale to the local IGA. I love their fantastically tart flavor, sort of like rhubarb in berry form. They’re hard to find in markets, so I’ve planted a bush of my own. But that’s not where these came from. These gooseberries were foraged. [...] Philadelphia’s unexpected additional month of spring has been a boon for my bok choy. So far I’ve harvested at least six pounds from a single, 4 foot-long row. But my abundance of bok choy begs the question of what, exactly, to do with it. I do love the stuff, but you can only eat it [...] Somewhere out there is a reader who’s upset that I never actually posted the uses for spelt that I promised you. Ian, these are for you. (Both recipes, if you can call them that, are mine.) Spelt, Barley, and Walnut Salad 1 c. cooked spelt |
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Copyright © 2012 Doris and Jilly Cook - All Rights Reserved |
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