Marinated Olives with Rosemary and Lemon

In October I harvested Mission olives from a tree. The ripe black olives I packed into coarse salt (dry-cure). The green unripe olives I placed in a salt-brine. It’s now November and the black olives have cured (the salt has leached out the oleuropin compound that makes them bitter). The black olives are now shrunken and wrinkled. They will keep ... Read More »

Dry-curing olives (Part 1)

In October 2015, I harvested around 4 gallons of Mission olives. Most of them I brine-cured. The ripe olives I am dry-curing using just coarse kosher salt. Why not use regular salt? Because dry-cured olives are very salty and regular table-salt contains iodine (to prevent iodine deficiency)  and too much of a good thing is bad. I am dry-curing them ... Read More »

Brine-curing Your Own Olives

I decided that 2015 was the year to home-cure olives. I visited my parent’s home in Almaden Valley in south Santa Clara County. Their neighbor has a large Mission olive tree that generously drapes over the fence. Olives cannot be consumed without curing. All olives contain oleuropein, a glucoside compound, that tastes very bitter. You have to cure them using ... Read More »

California BLT

A perfect use for your beefsteak tomato: a California BLT Avocado Bacon Lettuce A beefsteak tomato (in this case: a Mortgage Lifter) Mayonaisse Sourdough bread – toasted Read More »

Roasted Red Peppers

Roasting sweet and hot peppers at home is easy. Liven up Mexican dishes, sandwiches, antipasto platters, and salads with sweet, freshly roasted peppers. Starting around the Fourth of July in Sunnyvale (USDA zone 9). Read More »

Pickled Elephant Garlic 2015

I love growing elephant garlic. You stick a garlic clove in the ground in the fall (Sunnyvale USDA zone 9). In the spring, a tall stalk/scape shoots up. If you leave it alone, a large (5 inch wide) flower head appears. You can cut it off partway up the stalk and use the flower in a vase and the garlic ... Read More »

Kohlrabi Fritters

How Do You Prep Kohlrabi? While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Kohlrabi needs little prep, but you ... Read More »

Meyer Lemon and Ginger Syrup

Lemon Ginger Syrup

This recipe is another tasty way of preserving that sweet and sour taste of your Meyer Lemons for later in the year. [toIngredients 3 pounds lemons 1 1/2 cups granulated sugar (or 1 cup honey, if you want it to be naturally sweetened) 1/4 cup freshly grated ginger OR candied ginger Instructions Juice lemons. Measure out 2 1/2 cups of ... Read More »

Lentil Walnut Burgers


Ok. This Lentil Walnut Burger recipe from Whole Foods is a bit of a stretch to be garden-related. But it’s a good recipe. So if you grow carrots or celery or parsley or thyme or cayenne, it qualifies. Walnuts add crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve ... Read More »