Crop: Chives

Nothing screams spring like tiny leafy greens and green garlic. And yes, they can make a yummy soup. At first squint, one might not think this soup would be as tasty the next day, but it certainly is. In case you don’t know, green garlic (also called garlic scapes or whistles) refers the long, curly […]

Add other fresh herbs to taste—rosemary, thyme, basil, oregano, summer savory, sage—any or all, it’s all good. If necessary, thin with sour cream or yogurt to the desired dipping consistency. I make this dip at least a day ahead to let the flavors mingle. Boursin Dip 8 ounces cream cheese (softened) 1 tablespoon lemon juice […]

This is a lovely side dish that is delicious on its own or as a light but satisfying side dish with heavier entrées. Basmati is a type of long, slender-grained aromatic rice traditionally from India. You can use any type of mushroom for this dish, but oyster, shiitake, cremini, and regular white button mushrooms are good […]

Served cold, this would be vichyssoise; served hot, it is sometimes called soup bonne femme, or “good housewife” soup. Whatever it is called, it is inexpensive, satisfying, and very, very good. Thin-skinned Yukon Gold potatoes need not be peeled. In fact, the skins almost disappear when the soup is pureed, but their memory lends the […]

Parsnips have a nutty, sweet potato–like flavor. Pureed with potatoes and chives, they lend a gentle root-vegetable sweetness. This recipe comes from Luisa DePaiva of Purple Rain Vineyard in Vancouver, Washington. Parsnips Whipped with Potatoes 1 pound (4 to 6 small, or 2 to 3 medium) parsnips ¾ pound (about 1 large) baking potato ½ cup […]