Veronica, I don’t know where you live, but nurseries often have the. If I come
across a mail order source I’ll let you know --

That sounds absolutely wonderful, Stephanie! What an interesting approach. I’ll have to give it a try myself as my lovage is up and growing. Thank you for sharing your experience. (And thank you for your kind comment about VCFE.)
Try lovage in soups and salads too. It’s lovely to bite into fresh.

Jerry - I don’t know what to say. I assume you mean the plants are only 4 or 5 inches high, not the peppers. Are they getting sun and warmth? That might help a chile. I’m afraid I’m not enough of a gardener to be able to answer you question - I’m so sorry!

My dad was a dairy farmer. How did you guess? We had Jerseys and Guernseys that gave the richest milk—and cream. If you’re a milk-on-cake convert, then you can understand why creme Anglaise was so often paired with dense cakes in the past. And even not so dense cakes.

Funny you mention cake with milk. That was one of my Dad’s favorites, only he poured the cream from the bottle, usually over warm chocolate cake. That is pretty good stuff. Enjoyed your comment.

A chenopod is a goosefoot - the group that incudes spinach, chard, quinoa, epazote. Amaranth is not a buckwheat - I must not have been clear - but an amaranth. The goosefoots and amaranths are closely related; the leaves of these plants looks and taste similar.
Wild rice is not rice, but it is a grass and thus a grain. And so is rice a grass.
But in the kitchen, all these seeds behave quite similarly, and they are all seeds. Plant them and they’ll grow whether they’re called quinoa, buckwheat, or wheat.

Elke —Another lovage fan - they’re everywhere!
Where in the SW do you live? I live near Santa Fe and can grow lovage with ease. the only challenge is the gophers who also like it, and my puppy, who seems to like it too. Right now its just emerging and is about 4 inches high, and I’ve just planted a few more plants. If it can get some water, it will grow here. At least in the high desert.

What a good idea, Simona. I’m going to try that, too, not only with oats but with other grains. How lucky you have a grain CSA - Loved your post on this, too.

Funny, I just did a piece on oat groats for The Full Yield! I too use a pressure cooker - they’re delicious with honey and raisins and cinnamon or with butter,
salt and pepper as a side dish, and you can eat from a batch all week long if you like. And you can add the groats to pancakes and muffins. I find oats the friendliest of grains.

Yes, I get mine from Anson Mills as well, along with a lot of their other good items, but the postage doubles the price of all. There’s got be another way.
I just bought some amazing corn meal at my farmers market this morning - freshly ground heirloom corn - I suspect it’s going to make a great corn bread!

Hi Marcy. I used the Red Fife to make a no knead bread and it turned out really well! I used 20 ounces Red Fife to 4 ounces whole wheat (would have used bread flour but didn’t have it) and the texture and taste were good, plus the loaf was quite handsome. The next challenge is to find a less expensive source of the flour. With shipping and all, it was pretty expensive, but I’d love to be able to use it all the time.

Judith - good story and good to have a NYC source. So frigarelle is more or less the same as a shishito? Interesting. I guess food really is the common language when your mutual attempts at Italian fail!