When I’m introduced to a new indigenous ingredient, I experience a similar reaction to that of a prospector unearthing a new mineral deposit. My eyes alight. I examine and prod and my fingertips tingle.
The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only bring color and texture to a dish, but also flavor and scent.
An unexpected byproduct from my partnership in The Elephant Café landed on the farm — and, more importantly, in my vegetable garden — last month.
Our guava season has ended, and what a season it was. For the first time ever, hardly a guava was stung by pests and we had more fruit than we knew what to do with.
Mint and cucumber is a combination that, I recently found out, is as effective in the spa as it is in the kitchen.
“What’s in a name? That which we call a [lima bean] by any other name would [taste] as sweet.
