At the beginning of autumn, I feel the need to warm my insides with a steaming soup. A batch of small turnips was lying around in the fridge; so I decided to make a soup that is, in fact, very simple, but which wonderfully rehabilitates this often-hated vegetable.
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I love summer beetroot, especially since it thrives in my sandy loam. I like to make it simple, sliced, smothered in butter, and sprinkled with freshly chopped coriander.
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Before the cucumbers and tomatoes are ripe, I like to prepare a salad of bulb fennel, ready for harvest from mid-July, following a transplant of the plants at the end of May.
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When garlic scapes are harvested in late June, they can be stored in a plastic bag in the refrigerator for up to 6 weeks. I use these stalks in 2 cm segments sautéed in a pan for all sorts of fricassees, but I also like to make garlic scape pistou and pesto to spread on bread, add to a sandwich, or top a pasta dish.
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Old potatoes that have sprouted in the cold room make the best fries imaginable.
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I prepared the soup with green onions from my Sainte-Anne shallots planted at the beginning of September, with frozen leeks, potatoes from the cold room - I have some left to use up until the new ones - and fresh asparagus from the garden.
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As asparagus shoots sprout in abundance in the garden and morels proliferate in the wastelands and undergrowth, I came up with the idea of combining these two spring-evoking products on a spelt pancake seasoned with green onions.
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In spring and autumn after the frost, Jerusalem artichokes reveal tubers of incredible sweetness and a singular crispness that invites you to experiment with this unloved vegetable.
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When the garden takes over my time at this time of year, I like to prepare a country-style soup made with worthy representatives of root vegetables.
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One of the basic principles of ecological gardening is to establish a plant cover that is as permanent as possible. Some people use mulch for this purpose, but here at Jardins du Grand-Portage, for a multitude of reasons—lack of organic matter to cover 1.5 acres, aesthetic considerations, slug problems, to name a few.
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To grow crops successfully, soil and management are of great importance, but the genetic factor should not be underestimated.
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"The seeds that gardeners hold in their hands at the time of sowing are living links forming a great continuous chain whose origin is lost in antiquity." Suzanne Ashworth, Seed to Seed .
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