Beets and watermelon radishes are some of the non-traditional ingredients used to add a little rouge to this Cantonese new year tradition. The beets and daikon naturally add a festive twist to lo bak go (luo bo gao) and the Chinese New Year table. Continue reading Lucky Red “Lo Bak Go” (Turnip Cake)
While I’ve made moussaka the conventional way, the full process is a lot to take on, especially indoors in the heat of late summer when garden eggplant are ripe (hello, 100F weather!). My version is a no-bake, no-oven, no-béchamel version, the entire process taking place on a charcoal grill. Continue reading Moussaka on the Grill
The delightfully easy to grow shiso (or perilla) can be easily marinated and fermented as a delicious condiment to serve with Asian cuisine. Continue reading Fermented shiso
Resilience and gardening need to go hand in hand. I started the garden in late February/early March. After a disappointing spring with many failures and withered seedlings, I hit reset in June and figured out how to lay out my veggie garden again. Continue reading If your first 31 seeds didn’t make it, maybe your 32nd will.
Starting from seed is full of little heartbreaks. Continue reading “Best Laid Plans”: a catalogue of this year’s seed failures so far
It’s my fourth year gardening now. I’m starting to recognize the cycles. Around late spring each year, I hit the turning point between “feast and famine.” For weeks, I sow seeds, buy transplants, coax the little guys to grow, and all of the sudden, everything is ready to go. I gather my first basket of greens and look … Continue reading Why Bother With A Garden? A reminder of sufficiency