It has been almost a year since I’ve written in this space. It’s been more than a year since Jay and I have exhibited glass or even created any glass work. So, what was going on? Beginning in the spring of 2016, Jay experienced pain that was diagnosed as sciatic neuritis. Over the course of
Our summer squash harvest is abundant this year. Lest you think zucchini is never not abundant, I assure you that last year we had trouble getting the plants started and they petered out early. But come to think of it, I put enough grated squash in the freezer last summer that, despite frequent winter baking,
Rhubarb is such a traditional fruit. Its history goes back over 2700 years to China where the roots were used as a medicinal. Westerners have cultivated rhubarb for culinary purposes since the seventeenth or eighteenth century. Only the fleshy stalks are edible; the leaves are toxic, proven by the late folks who boiled and ate
During one of our early spring exhibits, a visitor told me how much he loved Swiss chard. So I bought a package of mixed-color chard seed and planted a row along with the other early spring crops. We had grown Swiss chard only once before, decades ago, after friends told us how much they loved
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