Every year I grow a few varieties of fresh shelling beans, and when I’m lucky I find them at the local markets as well. A common even weeknight-fast way of cooking them is to combine beans, salty water, a splash of olive oil, some aromatic (half an onion, a shallot, a clove of garlic), a whole dried hot pepper pod (without seeds if I want it to be less spicy), and a bay leaf. ...

Cooking dry beans? How boring and simple a concept is that? I just cooked some great dried-but-not-old beans (Good Mother Stallard beans from this summer’s back yard garden, picked once the pods got papery and brittle and just stored in a mason jar), so I’m jotting down a few notes. I didn’t soak them overnight. I covered them with a few inches of water, fairly heavily salted (a palmful of salt, such that it actually tastes like salty water, though not seawater), added a spoonful of olive oil, a peeled shallot, and maybe 1/2 tsp each of mustard seed and fennel seed. ...

(quick notes, mostly jotted down to remember what worked well) My third try in three years, and the most successful (I got the grill up to 700 degrees, which I’m sure helped): Grill setup: plenty of charcoal below, all air passages cleared of ash, and a pizza stone (porous side up for my glazed/porous stone) raised on two bricks to bring the pizza close to the hot lid of the ceramic grill. I let the charcoal burn for 90 minutes with the lid closed to get the entire grill up to 650-700 degrees (when I tried making a pizza earlier, it burned on the bottom before it fully cooked on the top– I think because the ceramic grill lid wasn’t hot enough– I could also try further raising the stone next time). ...

(from July when fresh beans were in season) Once you have jars of colorful flint corn on the counter, you look for things to do with them… what about fresh red-and-blue polenta, with slow-cooked dragon tongue beans and boiled fresh shelling beans (both also from the garden), a fried egg, and a fresh corn and tomato salad? Even if my favorite use of dry corn has been cornmeal pancakes, soft polenta is a nice part of a low-effort but several-hour dinner, and something I make a few times a year. ...

My recent favorite way to eat winter squash is from the recipe in Ottolenghi’s Plenty, and a recent harvest of kabocha squash from our garden was a good excuse to make it again. The unexpected combination of roasted squash, fresh limes, tahini, and cardamom is remarkable: Preheat the oven to 400. Start by peeling two limes (removing the pith and skin as well), slicing into rounds, and quartering (see the size in the photo above). Set them aside with a few pinches of salt and a drizzle of olive oil. ...

(from last winter) What do you do when you grow five different varieties of colorful heirloom corn in the back yard? Grind them into cornmeal and make individual corn muffins, of course: Some day I’ll type up some notes on the corn growing itself– it was very fulfilling and an interesting challenge (especially the hand-pollinating due to the small area under cultivation and desire to keep separate varieties from cross-pollinating). ...

I’ve had Vin d’Orange in restaurants as an apertif a handful of times, and only really knew that it was a tart, slightly bitter, orange-flavored wine (citrus + bitter: right up my alley). Then earlier this year I read Samin’s description of making it and was inspired, during the brief window with sour Seville oranges were available at Monterey Market: After 40 days soaking a mix of rose wine, a little vodka, sugar, a whole vanilla bean, and sour oranges (tasting every few days), it was nicely bitter, and I strained and bottled almost 12 bottles of it. ...

Frittatas are my current go-to for an easy, satisfying dinner incorporating a lot of greens and whatever else is in the garden (it also makes great next-day leftovers, cold): This particular evening I caramelized onions and fresh garlic (low heat, 15+ minutes?), sauteed morels in butter, and wilted chard and kale (cutting out the stems first and cooking them for a bit longer so they would soften). If I’m not in a hurry (e.g. already very hungry) I usually cook the components separately even though it dirties another pan or takes some extra time– everything takes a different amount of time to cook well. ...

Last spring I started some Colorado Star purple artichokes from seed and transplanted them into a strip of soil along a driveway. They started slow and didn’t produce any fruit last year, but here I am a year later: While I’ve simply-boiled some later harvests (three rounds so far this spring) I cooked a first harvest of baby-size artichokes with an “oil and water” hybrid blanching method inspired by This Is Camino-- simmering them in batches in a single-layer half-covered in water (with garlic, bay leaves, herbs, and olive oil) until mostly done, then finishing them on the grill while straining the liquid and reducing it to a sauce that reinforced the artichoke flavor: ...

I thinned some carrot seedlings out of the backyard garden to give other carrots room to grow… and remembered I’d heard of carrot top pesto. Indeed, the leaves plus green garlic tops from the garden, olive oil, pistachios, salt, and a little bit of parmesan cheese made a nice nutty pesto. We ate it tossed with pasta, some 2-minute-blanched peas (some from the garden, some from the store), and spigarello sauteed with the baby carrots and garlic from last summer’s harvest. ...

A simple stir-fry– cooking a series of ingredients individually in a hot pan with peanut oil (some very briefly– just a minute or two), in this case: onions + sliced garlic + minced ginger rattail radish pods from the garden (incredibly prolific plants crank out the long slender pods– no much flavor but a nice juicy/crunchy component when harvested before the individual seeds start to bulge in the pods) snow peas also from the yard (planted in the late fall, harvesting in February) a bell pepper pre-made mapo tofu (includes miso and chili flake) I just mix them at the end with a little soy sauce and serve over rice (I sometimes add black vinegar, miso, and/or chili flake, but not this time as the tofu was already seasoned). ...

Last winter, spring, and again this winter I’ve grown a variety of radishes (almost all from Kitazawa Seed’s excellent selection) in a raised bed in the back yard– a very easy crop (and one that can grow off-season in the Bay Area). Just jotting down a few notes here from across the garden journal: Japanese Scarlet Radish: Crisp, attractive, mild heat, grew fast, the healthiest of the plants, would grow again as a good salad radish or to eat fresh with butter and salt. White Icicle Radish: Watery taste, fairly bland Korean Good Luck Radish: Large– 2" diameter and 5" long. Stayed crisp, with some lingering heat (seemed to be from the skin). Had a lot issues with germination and seedling survival, though. Chinese Mantanghong (Watermelon) Radish: Beautiful concentric circles of white and pink, quite spicy– but they all ended up a bit pithy and with a tough skin I had to peel off (I assume this means I left them in the ground too long or should have grown them earlier in the winter when it was even cooler, but it’s unclear). Minowase Daikon: A lot of my seedlings died originally, but the ones that survived produced an excellent radish– long and firm– and in particular, with especially tasty greens (not raw, as they were a little prickly/spiny, but just a few minutes sauteed with garlic or added to a soup for its last few minutes on the stove and they were delicious). This year I’m growing more daikon to leave in the ground for a while, primarily for the greens– every few days we harvest another set of outer greens as a side dish for some meal. Japanese Purple Radish (can’t remember where I got these seeds or what the exact variety is): Another nice firm, crisp, mild heat radish, made great quick pickles (I expect the Scarlet Radish also would have). Rattail Radish: Growing them this winter, they’re prolific and fast growing but haven’t put up the seed pods (which is what you eat rather than the root), so no “tasting notes” yet. Every variety grew fast– looking back at my notes, last spring I started seeds indoors on 2/16, they’d sprouted by 2/20, I transplanted some to 3" pots on 3/5 (likely an unnecessary interim step for a radish), planted them outdoors on 3/12 (after a few days of ‘hardening off’– setting them outdoors but under an awning so they didn’t get direct sun), and was eating my first large radishes on 4/15. ...

The caramelized garlic tart in Ottolenghi’s Plenty is very good. I recently made a greener tart inspired by it that combined: A basic butter pie crust, pre-baked until golden Three heads of heirloom garlic cloves, caramelized with a little red wine vinegar (following the general process in the recipe above) Gruyere and goat chevre A whole bowlful of kale from the winter garden, chiffonaded and wilted / cooked down for a few minutes in a skillet 4 eggs and a little milk and yogurt to fill the tart It worked well for breakfast the next morning, too… ...

This barely counts as a project because of how simple it was. I wanted a fridge I could use for homebrewing in hotter months (keep beer at 60-70F, or cider at 50-60F), that I could use to homebrew lagers for the first time (control temperatures in the 35-55F range at different stages of fermentation), to slowly lacto-ferment vegetables (not really necessary, but to do longer, slower multi-week ferments around 60F even when it’s warmer), or even to retard bagels (rest in a cool place overnight to slow yeast growth while allowing lactobacilli a head start). ...

I traveled with friends to Japan over the holidays and had a range of interesting meals, from many-small-dishes breakfasts to a few kaiseki-style set menus working through a formal progression of dishes, to excellent ramen in a museum, to dinners we cooked in a rental house in the mountains from the wide variety of product available in one of the markets. We came home inspired to learn and try to periodically cook in this style, and with some special rice from the rural Noto peninsula where we’d taken a side trip. ...