Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but [...]
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“Fat, Sick and Nearly Dead” and Your Heirloom Garden
First off, watch the trailer about this crazy Australian who comes to America and spends 60 days on a complete juice fast- Now you’re wondering- “What in the world does that have to do with my home garden?” Surprisingly more than you think! In “Fat, Sick and Nearly Dead”, Joe Cross regained his health, lost [...]
Catanian Wheat and Lentil Soup
Catania is an old city on the south-east coast of Sicily, fronting the Ionian Sea. During the Renaissance, Catania was Sicily’s most important cultural, artistic, and political hub due in part to its major seaport. In 1434 the first university in Sicily was founded and today it is one of the main economic centers of [...]
French Sorrel or “Lemonade in a Leaf”
When a farmer became thirsty during spring planting, he would reach down, pluck up some wild sorrel, and eat it. The sour-citrusy taste has been prized throughout the world for thousands of years as a wake-up call for taste buds dulled by bland winter foods. French sorrel is considered by many chefs to be the [...]
Dijon Roasted Heirloom Beets
Heirloom beets are one of the earlier crops to be planted, and one of the first to be enjoyed early in the Spring. Here’s a great recipe with an unusual preparation that really brings out the earthy goodness of fresh home-grown beets. The Dijon mustard plays a nice counterpoint to the richness of the beets. [...]
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