Recipes

Those that visit the garden have a new surprise. We added an herb garden that is planted in a parterre. The parterre could have been created in any number of ways, with any number of plants. This one was created…

It’s not just the urban garden that’s resting, but our bodies as well. But while the body rests, the mind engages. At Mezzacello the mind is almost always engaged; how else are you going to change the world, right? On…

This is a delicious vegetarian alternative to beef stew that will make omnivores salivate!

A rare continuation recipe to switch up the Mushroom Bourgingnon recipe from the NYT.

A delightfully simple savory blueberry and rosemary galette that will impress ANYONE AND sell your house!

It’s early here, but a lot has started to come to life already. Walking through the gardens observing what is already sprouting, I was surprised to see my winter cress not only survived the winter, but bolting in the herb…

We don’t use chemicals or pesticides on the lawn. We free range the birds occasionally, and want to let them enjoy whatever the can find healthily. That sometimes means we get volunteer plants that we didn’t intend. Dandelions are often…

Most people think of hostas as decorative perennials or as deer food, but hostas are quite tasty when young shoots show up.

Another early The Foodist recipe, but this one has multiple ways to prepare turnips! Enjoy!

One of the benefits of Mezzacello is the the unique differences between Jim and I. The marriage of different perspectives on some of the things we already value. We find ourselves delving into aspects of things that we otherwise might…