I started The Perishable Cook one year ago. Here’s a look back at some of the high points. October: Pumpkins,…
About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an…
I spent a week off the grid in September, fishing in the Sea of Cortez around some islands about halfway…
Below is Darina Allen of Balllymaloe Cookery School receiving the week’s comb honey from local beekeeper Naile Coffey. Almost every…
In an aside at his last delivery to me of 2 lbs of his ramps, Edgar my ramp man mentioned…
I never been a fan of Shad Roe. That is until now. The problem is that when I had it…
Rumor has it that during colonial times some indentured servants in New England would insist on a clause in their…
The very first Shad of the season hit Saybrook Fish today, so I bought a fillet, dusted it with paprika…
I visited my daughter Liz in London for 10 days in August. Knowing of my newfound passion for cooking and…
October went out with a bang. Sunday night, October 30th, we had high winds and heavy rain, knocking many leaves…