There’s probably only one vegetable in my garden that found the weather of the past few weeks acceptable.
It’s the same one that I will go out of my way to track down when planting time …
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I got hooked a couple of years ago while perusing the offerings at the Orono Farmers Market.
There they waited, glowing like jewels nestled in cardboard boxes.
I purchased several containers …
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It’s not even May and I feel like I am running late.
Maybe it’s because it’s spring. Maybe it’s because of the weather. Maybe it’s because the past couple of years I barely got the …
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It smells like spring.
That’s all I could think last week just hours before spring arrived as the sun warmed the earth, the snow melted and the soil thawed.
It smelled like spring two days …
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I dozed off just moments after I sat down to write this, which means the rest of it doesn’t bode well or what I have to tell at the end has worn me out.
You can decide what’s more likely, …
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I love corn.
Every year I thought how I would love to grow corn.
So I would search the catalogs for a corn variety that I thought would be “the one.”
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The custard was light with a hint of vanilla, but the true star was the squash. The flavor was distinctly that of squash, but sweet because of the sugar. That’s the beauty of Thai food: The flavor is the thing.
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The glow is unmistakable, sparkling in the perennial wasteland left from a vigorous summer of growth.
Not a surprise, really, when your Latin name translates to “star.”
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