Zucchini Parmigiana
My buddy Harper was telling me about his recipe for zucchini parmigiana, which is basically an eggplant parmigiana but using a ton of zucchinis instead. Naturally, my ears perked up at the thought of one recipe that could potentially clear my counter of summer squash. To save you the suspense, it was absolutely fabulous –...
Modest Harvest
I would use the term “grazing” to describe the way I have been eating this past week. That is how long it’s been since Jay moved to NYC. We’ll spend the next nine months having a long distance love affair and my meager backyard harvests turn out enough produce to feed myself. My teeny garden...
Beet Leaves
You can enjoy your beets before they are even big enough to pull from the ground. Their leaves are really high in vitamin A nutrients, along with vitamin C, iron and calcium with a taste similar to swiss chard. Although you can eat them raw, I prefer to saute them in a little olive oil....
Plum Bread Extraordinaire
I am beginning to think Eugene, Oregon, may in fact be the plum capital of the world. It seems there is a plum tree in every other yard and they are just dripping with fruit! There are three or four alone at the Urban Farm, plus another four or five at a nearby abandoned lot....
Summer Term Ends
I have completed my first term in the masters in landscape architecture program! Only nine more to go… My final project was a wetlands reclamation area in the surrounding Eugene, Oregon, area. It was a fun project that taught me something about the way wetland areas work, the water fluctuations throughout the year, and the...
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