“Wife, into the garden, and set me a plot With strawberry roots, the best to be got; Such growing abroad, among thorns in the wood, Well chosen and picked, prove excellent food.” ~Old Tusser, Five Hundred Points of Good Husbandry Storing Strawberries. Strawberry season is nearing its merry end. And while technically we do get... Continue Reading →
Today we celebrate World Ocean Day! As many of you know, we've made our home right along the central coast of California. Every day we wake up to the sea gulls, sea lions, harbor seals, and pelicans. During certain months of the year, whales stop by on their migration routes. On most days, I wake up... Continue Reading →
Welcome May! Here's is a seasonal menu from 1808. What I like about this particular publication, is that the dishes are arranged as you would find them on the table for service. It gives the home cook a visual image of how the dishes are to be presented. Notice, for example, the flowers in the... Continue Reading →
6 Rules for Making Coffee: Keep your Coffee fresh Measure carefully Use grounds only once Boil the water Serve at once Scour the Coffee-pot
Framework for an Early Food Pyramid. Or My Plate, they both work. This excerpt comes from the book Practical Cooking and Serving, 1902. As you read through it, you'll notice that the author has a very scientific orientation towards cooking. We're moving into an era when cooking becomes a science to be understood and mastered.... Continue Reading →
Have you ever had leftover cake in the back of the fridge that's past its prime? Do not throw it out! This cabinet pudding recipe from 1886 uses stale cake for a novel boiled pudding. Easy to make and delicious.
February Menu 1884. Welcome February! Still waiting for the farmers market to usher in spring vegetables. And waiting... My favorite vendor said that the farm won't have new produce crops until mid-March. Alas, we make do with dandelion greens for salads, parsley, and the ever optimistic seasonal citrus. At some point, I'm going to cover... Continue Reading →