We have been asked more than a few times for a description of how we make this bisque at events over the last few months. I appreciate everyone being so patient while we waited for our badly needed website update and worked a particularly busy…
As a native of Ireland, I have always had a soft spot for rhubarb. This peculiar, Spring/Summer vegetable was a dessert staple that was in heavy rotation half the year (my grandparents grew rhubarb in their garden); to this day, the scent of freshly cut…
We have made some changes to our website! Please take a few minutes to look around…
Spring is here in California! Rejoice and celebrate your love of the artichoke. Frost kissed from the cold and ready to eat steamed, braised or baked, eating these mighty thistles is something we look forward to every year as we bring them in to the…
……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from…
