Ecoystems

The Foodist: Pork Raclette with Brie and Applesauce

Dinner tonight at Mezzacello is a recipe taught to me during my visit to Normandy, France in 1992. So simple and delightful. I serve it with fresh haricots vert and roasted potatoes. Ingredients: 4 pork chops (bone in or butterflied) 1 cup applesauce (I used homemade) 1 cup Brie slices salt and pepper Directions: Preheat …

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Preservation, Seed Vegetables, and Recycling

I am continuing the midsummer harvest from the soil-free lasagna garden beds. Today it was another bushel of red potatoes, a bushel of shallots, and a bushel of red onions. I gathered them all in inexpensive laundry baskets lined with burlap. The burlap is there to hold the peat moss, straw, or sawdust in the …

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