by Eileen | Apr 20, 2015 | Recipes, The Farm
One of the first signs of Spring’s awakening at Nana Cardoon is rhubarb. An herbaceous perennial vegetable native to Siberia it makes its appearance in the early months of the year, typically March. We “force” our rhubarb, that is we place an earthen...
by Eileen | Mar 29, 2015 | Recipes
Greek Phyllo Pie filled with Foraged Greens Maria, highly respected island cook and cooking teacher, Zakynthos, Greece, prepares her Hortopita for the oven in the photo above. Posted by: our friend, Sotiris Kitrilakis, advocate for the best of traditional Greek foods,...
by Eileen | Feb 5, 2015 | Recipes
Bagna Cauda (‘hot bath” or “hot dip”) While attending a cooking school at Tenuta di Cappezzana near Florence, Italy over twenty years ago we discovered for ourselves puntarelle and other chicories, cardi (cardoon), and other garden vegetables...
by Eileen | Feb 15, 2014 | Recipes
Kurdish Flatbread – baked in a brick oven! “What’s Nana Cooking?” Makes 8 flatbreads – approx 5″ x 12″ shape, or 10-12″ round, as desired Adapted from Flatbreads and Flavors of the World, Naomi Duigud “I am working with...
