I think my vegetable garden is almost done for the season, tonight we have a frost alert so I gathered up most of the vegetables that are tender to the cold. I picked most of the peppers, the last of the tomatoes, a couple eggplant, and some watermelon that are just getting full size.

My tomatoes were a bit of a disappointment this year. I had 18 different varieties, some did well, but most did not. I think it’s because our summer was cool, and it never did get very warm.
The peppers on the other hand were in overdrive!  I’ve given …read more

Today, I finally planted my cold season vegetables–carrots, beets, peas, and spinach. I’m particularly fond of beets. Perhaps it’s my German ancestry. I like them cold, warm, in soup, in salads, and no Easter season is complete without at least one batch of pickled beets and eggs. If you’ve never tried growing beets, it’s very easy. You’ll also be rewarded with a supply of tasty beet greens for salads or to serve wilted with vinegar. Here are a few beet facts:

* Beets have been cultivated since the second century BC.
* Beets originated in …read more

More from The Science of Good Food by David Joachim and Andrew Schloss, coming out this month. We’ll be reviewing this book in the next few weeks. I’ve just read a few pages, but I’m finding it fascinating. The authors have kindly shared this recipe with “Robust Cooking” readers:
Roasted Root Vegetables
As root vegetables roast their starch breaks down into sugar, and the sugar caramelizes. At the same time, aromatic components in the vegetables become concentrated resulting in richer sweeter flavors than can’t be attained by boiling or steaming the same vegetables. Serve as a side dish or in …read more