A Seat at My Table 

   Pull up a chair, there's always room for one more!

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I adore asparagus! When it's newly harvested, I can eat an entire bundle without ever considering what to "make" with it. When I do think about preparation, grilling is my all-time favorite method... and grilled over charcoal, even better!

You can still enjoy this vibrant vegetable during most of the year, although it may not be quite as sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and c...

I adore asparagus, especially when I can eat it young and as close after harvest as possible. This is when it is most tender and sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and cooking and author of On Food and Cooking The Science and Lore of the Kitchen, "Once harvested, the actively growing shoot continues to consume its sugars, and does so more rapidly than any other common vegetabl...

Barley is one of the most ancient grains still in existence, yet many have never tasted its toothsome goodness - except perhaps a handful of grains in a bowl of soup. Barley is quite versatile with a nutty flavor and chewy texture. It's similar to whole wheat in shape but lighter in color. This Pumpkin, Sage and Barley Risotto is dairy-free and easier to make than traditional risottos made with Arborio rice. This risotto's go...

January 25, 2019

Hands-down, this brilliant purply-pink sauerkraut is my all-time FAVORITE! Just look at that GORGEOUS color... and yes, after the lacto-fermentation process it really does turn this beautiful shade of magenta. It never would have occurred to me to ferment red cabbage if I had not tasted some at the farmer's market in Kennebunk, ME last fall.

As with grocery stores, one should never go to the farmer's market HUNGRY! I swear, I...