The recipes here don't call for hard-to-find ingredients or chef techniques. They start with what the garden gives, what's in the pantry, what's in season. Readable, testable, repeatable. That's all we ask of them.
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preserved & passed on.
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Recipes articles
Radish top soup: nothing goes to waste
The tops are often better than the vegetable itself. Here's why and how.
Read more →Garden herb tart, free-form
Parsley, chives, sorrel, mint — a savoury tart base that adapts to everything.
Read more →Homemade stock: make lots, keep it long
The technique for a concentrated stock that keeps six months in the freezer.
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