from The Good Cook, Time-Life’s cooking series – serves 4 This is for hot vegetables. Poured over them just as they come out of the water or steam. If it’s water, pour out the cooking water and let the vegetables dry. Green beans are the choice for this dressing in […]


Good on everything inc. cooked vegetables; one cup or so 1 Tablespoon Dijon 3 or 4 tablespoons red wine vinegar 1 or so teaspoon sugar ½ teaspoon salt and pepper Fine cut parsley or chives ½ cup olive oil OPTIONAL:  Add honey if you find the taste too tart.  I […]


Here’s a farm favorite…it’s from Madison Brown’s Greens Cookbook. 4 Tbsp olive oil 1 large onion, diced 1/2 teaspoon red chili flakes Salt 2 cloves garlic, finely chopped 12 green olives, chopped into small pieces (optional) 2 Tablespoons parsley, chopped 2 Eggs 4 Tablespoons Parmesan, grated 3/4 cup tiny croutons […]

Spaghetti Tossed with Eggs, Smoked Cheese, and Fried Bread Crumbs

Freezing: The easiest way to handle herbs it to simply put them in zippered plastic bags (wash the herbs well and remove the tough ends; whether you chop them or not is up to you). Basil should be blanched for about a minute before it’s frozen or it will turn […]

Some tips about preserving herbs

Ingredients: Salt 2 1/2 loosely packed cups fresh basil, parsley, mint, chives, dill, cilantro, or any combination (Note: If you want to use stronger herbs like rosemary, thyme, tarragon, marjoram, or oregano, limit yourself to a tablespoon per batch and make up the bulk with parsley, basil, dill, or another […]

Any-Herb Pesto

•1/2 cup sour cream •2 tablespoons buttermilk •1 teaspoon finely grated lemon zest •1 teaspoon fresh lemon juice •1 tablespoon chopped fresh chives •1 tablespoon chopped fresh flat-leaf parsley •1 tablespoon chopped fresh dill •1/2 teaspoon Dijon mustard •1/2 teaspoon coarse salt, plus more to taste •1/2 teaspoon freshly ground […]

Herb Dip

a small handful of parsley 1 scant teaspoon dijon mustard 1 teaspoon white wine vinegar ½ cup extra virgin olive oil 1. Put 1 cup of the cider in a saucepan with 1 cup water. Thickly peel the kohlrabi, cutting off a good ¼ inch of the skin, then cut […]

Parsley oil