e-mail me at billdeg@umich.edu



The yard's starting to produce some tasty things. The eggplant and zucchini plants are getting big and my mouth's watering already, but in the meantime our rasberry bushes runneth over with berries. Excellent. In the herb department, both the mint and parsley seem to be in their prime, so the last few days have seen salads with equal parts lettuce, mint, and parsley.

The currant bushes also have loads of fruit right now and I'm wondering what to do. I'm not a big fan of jams and jellies. Any suggestions? This escarole with honey and currants sounds nice and, well, you can't go wrong with Mario Batali.

How about lemon balm? The previous owners of our house must have loved the stuff, because we've got beds full of it. Any suggestions re: cooking with lemon balm? Tonight I think I'm going to try to make some tea. And--once again, thanks Sgr. Batali--Mario suggests making a pesto with half lemon balm leaves and half mint (which we've got boatloads of).

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