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 is Sam. Sam's a cat.*
Hail ‘n’ welcome to February, the longest month of the year.
That’s my relationship with this month, and that’s hedge stuff. ...


