Pickled Beets

Pickled beets in a jar on the cutting board.

Pickled beets make a great appetizer or addition to salads and once pickled they can be stored for weeks to months.

Braised Baby Fennel

Plate of braised fennel next to fresh fennel.

Fennel is an extremely versatile vegetable with a delicious anise flavor. You can use the bulb, fronds, and even the pollen.

Green Garlic, Potato, and Leek Soup

Garlic, Potato, and Leek soup in a bowl next to some toasted flatbread, potatoes and leeks.

The arrival of green garlic is one of the most exciting aspects of spring. Most of the year, we use garlic that has grown into a full bulb and cured.

Pan Fried Crispy Potatoes

Crispy fried potatoes ready to eat.

Do you ever wonder how restaurants achieve a crispy texture on perfectly cooked food? The answer is two-part cooking processes.

Marinated Roasted Beets

Marinated roasted beets on a plate next to raw beets, knife, and olive oil.

Marinated beets can be served on their own, along with sauteed beet greens, or added to salads. The sweetness of the beets is enhanced by the salt and acid, balancing out the earthiness that makes some shy away.