I harvested these lovelies today in the October sunshine and made a vegetable stock with the upper leek leaves and the outer celery stalks. I then made an amazing soup with roasted leeks, potatoes and a garden acorn squash ... some carrots too, not to mention the delicious wisdom of fresh sage. I adapted this "recipe," using what I had on hand. It was a perfect meal to close this perfect autumn day.
This morning marked our first pea harvest. I sat on the deck, in the shade
of the red umbrella, shucking these darlings, then blanched them. This
beloved...