Staghorn Sumac Sugar Fritters — Gather Victoria

A Bunyol is a Spanish Sugared fritter, so these are Staghorn Sumac Sugar Bunyols. Imagine a warm doughnut (without the hole) rolled in a silky lemony tasting icing sugar and you’ve got the idea. A bunyol (or buñuelo) is a small yeasty bun traditionally enjoyed in Spain on All Saints Day (Nov.1st) which is dedicated to the memory of the…

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Old-fashioned Escalloped Squash — A Hundred Years Ago

August means a plethora of zucchini, so I’m always looking for new ideas (hmmm. . . I think that I really mean old ideas) for using zucchini and other summer squash. And, I lucked out. I found a nice hundred-year-old recipe for Escalloped Squash that is made with mashed squash, egg, and milk – and […]

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Raspberry Patties en Surprise — A Hundred Years Ago

I’m always intrigued by hundred-year-old recipes that include drawings of the finished product since such recipes are few and far between. So when I recently came across a drawing of a beautifully presented recipe for a raspberry dessert called Patties en Surprise in a 1919 advertisement for Minute Tapioca, I decided to give it a […]

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Sage Varieties: Growing Tips and Recipes

Crooked Bear Creek Organic Herbs

The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds striking bold texture to mixed plantings.

Growing Info For Sage

• Light: Full sun
• Height: 18 to 24 inches
• Width: 24 to 36 inches
• Bloom time: Late spring, although valued most for its evergreen foliage.
• Soil: Well-drained, tolerant of a wide range of soil types.

What’s the Difference Between Types of Sage?

S. officinalis vary widely in the size and shape of its leaves. Sharp-eyed herbalists…

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Fresh Peas, Pasta and Feta

Apricot Sponge Recipe

A Hundred Years Ago

Apricots are my favorite June fruit. Around here, they are only available a few weeks, and each year I eagerly look forward to their appearance at the store. I recently bought some apricots, so was thrilled to find a hundred-year-old recipe for Apricot Sponge.

Apricot Sponge is a smooth, silky dessert that is served with whipped cream.

My daughter ate some Apricot Sponge, and said, “A top-five recipe.” In her opinion, this is one of the top five hundred-year-old recipes that I’ve served her. She thinks that it tastes like a luscious dessert that she ate at a fancy restaurant.

Here’s the recipe updated for modern cooks:

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Edible Flower Biscuits

Wood Sorrel Mini-Cream Tarts: Wild Food Treats — Gather Victoria

Here’s another recipe from “Gather Cookbook” for Gather Patrons! I’m releasing a few of last year’s recipes to the Gather website – so the rest of you can see what you’re missing! First up was a Chunky Rose Petal Pesto (recipe here) and now these creamy & tangy yogurt mini-tarts. Made by processing wood sorrel leaves…

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Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

“It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.” Maud Hart Lovelace It’s been a whole year since I first started working on the “Gather Cookbook” for Gather Patrons. And since I’m going to be adding some new summer solstice recipes to the cookbook this…

via Chunky Rose Petal Pesto: Summer Savour — Gather Victoria