Backyard farming -- hard work, but our reward is the delight in watching sweet treasures grow.

Mother Nature has teased us relentlessly this spring – one day it looks like warm temperatures are here to stay, the next we’re back to donning woolly sweaters and downing mugs of hot soup.  With this roller coaster weather has come uncertainty about spring planting.  Normally gardens would be firmly established by now, showing signs of steady growth.  With the thermometer dipping into the forties some nights, and barely reaching sixty some days, we’ve put our seedlings in with hesitant fits and starts.  As Memorial Day looms on the horizon, we can delay no longer.  This weekend, our planting finished, we’ll cross our fingers while making an impassioned plea to the heavens, and hope that sustained growing weather arrives soon.

Continue reading →

I remember well the first fruits of summer growing up in the Midwest.  This was a time when local, seasonal eating was the norm, because there was no other choice – no corn in December or spring mangoes shipped all the way from Mexico.  Back in Illinois early June brought a short and highly anticipated strawberry season.  A season so brief there was little time for hesitation.  We dug into the fresh ripe berries with enthusiastic gusto – once the season was over, this fruit was truly gone.

Continue reading →

Perky spring dandelions pop up in the most inhospitable environments...

Oh, joyous spring!  It’s almost impossible to avoid the famously infectious fever of the season on such glorious days.  We’re overcome with purposeful motivation – rejuvenated by the sun’s warm rays and the intoxicating perfume of blossoms in the air.  These are days for gardening with gusto, weeding out the blanket of undesirable sprouts, which lay down sturdy roots as fast as we take each breath.  Backbreaking work lies ahead if we ignore this green invasion much longer.  Family reserves are called upon – grab your gloves and hoes.

Continue reading →

Sometimes meals draw inspiration from the simplest ingredients...

I know you’ve been there – periods in life where weeks, even months seem to fly by with warp speed as you struggle to keep pace.  The goal for these days is simply to keep our heads above water and not go down with a potentially sinking household ship.  It’s a packed schedule you’re probably familiar with involving mountains of laundry, dirty bathrooms, work deadlines, orthodontic appointments, carpools, more laundry, homework and finally, at day’s end punctuated by weary bodies thrown into bed.  Wake up the next morning – it’s time to repeat once more.

Continue reading →

Onions are among the most potent flavor powerhouses in the kitchen – lending dimension and depth to many a dish, cooked or raw. It’s difficult for me to imagine a culinary world without these essential raw materials, part of any well-stocked larder.  One memorable Christmas day, many years ago, my family ran out of onions.  We talk about it as the “Christmas cooking disaster”.  In complete and utter panic, my sister and I sent our good-natured father on a lengthy quest all over town looking for an onion, any onion.  We’d have been satisfied with a fistful of scallions, the strongest tear-producing Spanish onion or even one meager shallot.  Luckily my parent’s house is surrounded on both sides by friendly neighbors who, at the time, also happened to have produce to spare, because 7-Eleven didn’t stock anything fresh or unpackaged (perhaps they do now) nor did any other convenience store in the Windy City.

Continue reading →