Yes, You Can Eat Beet Greens (Try Them in This Pasta)

“What can you do with the carrot tops?” I asked a farmer who was standing behind her farm’s table at a farmers market. I held up a bouquet of carrots with lacy greens attached. This was about nine years ago, when I had just made a commitment to buy my food from local farmers whenever…

KITCHEN COPY: EASILY ELEGANT LEEKS

  Leeks have come a long way in my life since 2001. It’s been an uphill battle for this once neglected ingredient. Unlike onions and garlic, the leek is more intimidating. It seems almost alien when pulled from a grocery bag and placed on a cutting-board at home. I remember a cashier quizzically examining a bunch of…

Time for a Tall Glass of Lemonade

During my summer in Provence, France, I’ve been learning to make use of the many abundant herbs, some that grow wild, and some that grow well in our gardens. It’s very hot and dry here, so not everything grows easily in this climate. Since it’s so hot and dry, naturally, one of the first things…