I’ve been thinking a lot about Patience Gray lately, and her book Honey From a Weed. I talked about her with Joe Yonan a bit on this week’s episode of The Splendid Table, and every time someone asks me about who I’m reading, her name keeps coming up. I think it’s because I see her writing about…
butter braised collards with fire cider
I’m packing up today to to leave for a week, alone. The kind couple who owns Spruceton Inn in the Catskills do this pretty extraordinary thing where they give residencies to writers and artists during their slow season. I applied on a whim, and even when it became a reality it seemed so far away. But now…
how to cook broccoli raab
We’re a few weeks into our farmers’ market season here in the Berkshires. We’re in a new location this year, which is a huge deal because the market had packed into the parking lot of the old train station behind town hall for almost 3 decades. This year, we’re at the Great Barrington Fairground, a…
i do remember zucchini
I’m starting to I think I might have made up a good deal of my childhood memories, or at least built them up again from the bits and pieces I’m more sure are real. This is more present for me right now, in the deep summer which seems to do the hard work of memory making….
the black radish
This is a different radish (perhaps the sexiest of them all). Elizabeth at Indian Line Farm grows these every year, and they store so well through the Fall that I find myself talking about them through both the November and December holiday markets. “Sell the black radishes!” She tells me. This is no perky nipple…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 