From Parsnips to Pistachios

Posts | February 9, 2011 | By

For most of January I had no appetite.  This is not like me.  It really isn’t.  I think it was a week and a half ago when it came back full force.  I’m sure the blog and immersing myself in food research, brainstorming about food, and cooking from sun up to sundown had nothing to do with its return. 

Since regaining my appetite I have been biting my nails trying to figure out how I am going to food blog and not turn into a hippo, while kicking myself for thinking the last few weeks that anything goes.  I seem to have forgotten that there are consequences for breaking routine.  Well after beating myself up over an indulgent Super Bowl Sunday, I realized I have developed some interesting eating habits in recent days. 

Was it last week that I was preoccupied with avocados?  I think it was.  There was Avocado Gazpacho, Guacamole, salads with extra avocado, and even a wee, topless burger last night smothered in avocado slices.  I love avocados and fortunately there have been plenty of big, ripe Florida avocados available in the grocery store over the past few weeks.  I don’t know if it’s “avocado season” or anything, I’ll have to look into that, but I figure they are not a bad food to be craving.  I even ended up writing an article about the nutritional benefits found in the avocado.

Then out of the blue it was parsnips.  Now I really love parsnips, but I ended up eating them for lunch five days straight!  I always say that whatever you are craving your body must need. So maybe in response to the high calorie foods I’ve been cooking and too often sampling, my body is telling me where to get the nutrients I may be lacking.

 Today it has been pistachio nuts.  After two handfuls with my lunch,  I had to put the jar of pistachios on the top shelf of the pantry which is very difficult to reach just to deter myself from grabbing a few more while bustling around in the kitchen.  They aren’t just delicious but for some reason I find pistachios fun to eat.  The shells, which are cracked open just enough for me to get my fingernails in between to pry open, give with only minimal effort exposing the tiny reward of a tasty, little, green nut.  I am loving them.  Again, not a bad snack to be craving.  Now if I could just do something about that Nutella obsession my friends started me on the other day…grrr!


December 13, 2013 | By

Click an image in my garden gallery for recipes I create from freshly harvested and foraged produce from the farm.

Preserving the Pepper Harvest ~ Freezing Bells, Stringing Anaheims, Canning Green Chile Hot Sauce

Preserving the Pepper Harvest ~ Freezing Bells, Stringing Anaheims, Canning Green Chile Hot Sauce


Squash Blossom Cheddar Fritters ~ making the most of my garden


Radish & Pea Shoot Salad with Creamy Chive Vinaigrette from an early spring harvest.


Honeysuckle Tin Can Loaves from foraged wild honeysuckle.


A Gardener’s Supper ~ Easy Cobb Salad with Blue Cheese Dressing ~ and what to do about those pesky Mexican Bean Beetles


Spring greens harvested and foraged for Morel & Sauteed Spring Green Napoleon with Morel Crespelle

Cool as a Cucumber Spring Green Gazpacho from the first harvest of my 2014 garden.

Cool as a Cucumber Spring Green Gazpacho from the first harvest of my 2014 garden.


Last harvest of greens from my 2013 gardening season, served with pulled pork corn husk tamales.


Freshly harvested produce to add to a delicious cobb salad.

A Cuppa from the Garden~ Lemon Balm, Chamomile, & Spearmint


Harvested lavender and nectarines from the farm. I was only too happy to turn the nectarines  into beautiful tarts to sell at our local farmers market.


Hops for my garden from the Asheville Herb Festival


Fresh Chimichurri Recipe


Nectarines and lavender ready for the farmers market with a recipe for Chutney


Fresh from the spring garden, Saute of Leeks & Turnip Greens


Foraged wildflowers and harvested mint for Pound Cake with Simple Syrup & Wildflowers


Fresh raspberries from the farm orchard for 4th of July Mini Raspberry Swirl Cheesecakes with Shortbread Crusts