Sublime

Edible Blossoms Many plants produce flowers that are edible, often with a more muted version of the plant’s leaf, stem, or root flavor. These blossoms can be harvested and eaten as well! They make a pretty presentation, and it’s a good way to use all of the plant before pruning after bloom. ANISE HYSSOP: Gentle licorice flavor. Flower heads form a

Amy Pennington • Tiny Space Gardening: Growing Vegetables, Fruits, and Herbs in Small Outdoor Spaces (with Recipes)

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Bassam A

@bassama

makes a sauce to 4-6 people

1 lb of cherry tomatoes

4 cloves of garlic

1/2 bunch of basil

handful of mint leaves

1/2 of roasted, unsalted almonds

1/2 cup of grated pecorino

salt

black pepper

1 cup of olive oil, for cooking and blending into the sauce

cucina & comfort supper club announcement

Papaya

Bob Flaws • The Tao of Healthy Eating

Garlic is a spring vegetable – young bulbs have white skin and tender cloves with a sweet, sunny fragrance, with which you can be careless with quantity. As garlic gets older its skin turns translucent and flaky and the cloves take on a greater pungency and power. Which is great, but you need to take care, also pull out any green shoot that has dev

Rachel Roddy • An a-Z of Pasta

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Olivier D

@aurantifolia