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In Season

In Season

All month at our house we’ve been on a rampage for lambsquarters, our preferred cooked vegetable of the moment. Cooking transforms the flavor to mild […]


It doesnt rain any more, it just pours. And we dont just ease into summer. Last Wednesday went from 45 degrees to 90 by the […]


Every year is different. And this one has chalked up to start off impatiently slow and chilly ..and now suddenly all the plants are putting […]


Argh! We just finished dinner of slow cooked pork and a garlic mustard pesto with fusilli and extra parmesan cheese on top. The pesto had […]



This is a beguiling tender plant that is up now. LC has many strategies for success, it is out so early before everyone else and […]


Spring is here and just in time for daylights savings time. ¬†we are looking forward to the first tender tastes of spring. As nature lovers […]


This is the year of the black water snake and in Shanghai, the Daily reports that tastes are tiring of rich foods and hankering for […]


Professor Ed Gamber, head of Department of Economics at Lafayette College developed a first year seminar on Food and the role of food in society. […]


We’re on to our second printing of Foraged Flavor (hurrah!) and answering questions and discussions as people start to crack open the pages muse over […]