I have been revisiting these cooking and gardening books from among my varied collection as I prepare for the “Yoga of Eating” Workshop. In addition to having recipes and/or gardening techniques each teaches about health, ecology, plants, and seasonal eating,… (READ MORE)
Yesterday, a former student of mine stopped me in the hallway at Willow Street and asked whether the “Yoga of Eating” workshop I will be leading on June 13th will cover Ayurveda. “I will mention it,” I said, “but I… (READ MORE)
First flower on a cherry tomato appeared overnight. Peppers are budding. They all like the heat. Dill is going yellow around the edges already. It does not like the heat. One of the things I love most about gardening is… (READ MORE)
On Wednesday, reluctant to turn on the heat despite the cold, I turned on the oven instead. I already had muffins and bread from the previous weekend in the freezer, so I decided to make granola. I first made granola… (READ MORE)
The haze of pink on the flowering trees is turning to green, and the maples and oaks are starting to leaf. I love the pale green of new leaves before they have gotten dusty from smog and heat. I hope… (READ MORE)
At what point does a recipe cease to be the one from the book and become one’s own? These muffins are loosely based on Martha Rose Shulman’s “Overnight Bran Muffins” from her book Great Breads. Her ingredients are: raisins, bran,… (READ MORE)
When I came home from teaching today, I put together a salad of sprouted lentils, celery, spring onions, and walnuts, dressed with walnut oil and aged, organic balsamic vinegar. What made the salad special was freshness of the lentil sprouts,… (READ MORE)
I was reading an article in the NY Times about what one can do to “green” a home that led me to this list. There is always something else to learn: unofficial list of energy saving tips. FYI, PEPCO Energy… (READ MORE)
Unable to wait another 3-4 weeks before the first baby greens can be picked, I’ve been sprouting indoors. In 2-4 days, with just a little attention, you can have the taste of spring in the smallest and darkest of spaces. … (READ MORE)
I admit it. A couple of years ago, when a friend was waxing poetic about the virtues of pressure cooking, I was skeptical. Shortly after the second or third conversation on the topic in a short space of time, I… (READ MORE)