Spring Pea Soup with Coconut Milk

Pea Soup with Coconut Milk

I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for harvesting about 6 weeks after our tummies are ready to be eating them. Talk about [Continue Reading...]

Split Pea Soup with Bacon (or, How To Eat Well For Almost No Money)

Split Pea Soup with Bacon

“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and [Continue Reading...]

Curried Sugar Hubbard Squash Soup

When you’ve got a Sugar Hubbard that needs to get used, you’ve got a lot of squash. Sugar Hubbard is a cross of Blue Hubbard and Sweet Meat, and it’s just fantastic. It roasts well and has a smooth, creamy texture when pureed. I only got two squash off last year’s plant, but both were [Continue Reading...]

Roasted Spiced Sugar Hubbard Squash Seeds: Bonus Edition!

Inside that tasty, tasty beast of a squash was a whole other garden gift: squash seeds!  Now I don’t bother to pick through and roast the seeds from every squash I harvest, but when you have a big squash you have some big, tasty seeds. So especially on your large winter squashes (squashi?), save the [Continue Reading...]