Definitely use it on other grains too, Deborah. I always toast whole-grain barley this way and I recently tried rye. Also quinoa acquires a nice flavor when toasted.

I toast the oat groats first, as explained in this post http://briciole.typepad.com/blog/2010/04/dolce-di-ricotta-e-avena.html

I had never seen a Sibley squash before the photo in your article and then yesterday I saw one at our farmers’ market. It is the first time the farmer grows it, and I may have been the first person to get one. When it comes to winter squashes, I am a hoarder. I cannot confess how many I already have, but I can say that, besides the Sibley, I got an Iranian squash of a lovely pink color that I cannot bring myself to cook quite yet.

What a story, Deborah! I have actually never seen angelica around here, differently from chervil, but I certainly will keep an eye open for it. Are you going to plant more lovage?

I am loving lovage too. I really like to smell it. I added it to some of my homemade fresh cheese and it worked very nicely.

Thanks for the informative post, Deborah. I will look for chervil and see how it does in my cool, damp garden.

I looked at the photo and I am already in love with the book. I am looking forward to diving into it.

I am fatally attracted to dried fruit at the farmers’ market. I think the different colors and shapes look enchanting. I like the idea of a dessert that can wait patiently in the fridge until the right moment to be served.

As a child, I would provide labor to my mother’s canning efforts. I remember peeling peaches, pitting cherries and pureeing tomatoes. I bought a couple of books and hope to graduate from jam to something more complex this summer.

I entered a comment, but don’t see it listed, so I’ll try again. I am looking forward to the new crop of garlic, eggplant and tomatoes, then strawberries and basil (which I can’t grow in my little garden).

I believe Cool Cuisine is still available and I am interested in it, unless overyonder decides to review them both.

MFK Fisher, Deborah Madison, Jeannette Ferrary

If you can find them, you may want to try lentils from the town of Castelluccio, in Umbria. They are also small and they are delicious.

I enjoyed reading the interview: well done. Every morning I look at Ilva’s photos and I read her writing: it has become a sort of ritual and a special link to my home country. Lucullian Delights is truly inspiring.