When one prepares an ingredient from raw to plate, one learns all the secrets: where succulent flesh gives way to stone, the bitterest part of the leaf, how light shines through fat. It’s a gift, to know a thing through and through.

On Sunday we went shopping at our local nursery Oakland Park for garlic starts (they did not have any hardneck varieties) and blueberries (which they did not have either).  They did have a dwarf european plum tree at 33% off.  We were sold. For awhile I have been hating on two overgrown shrubs in a small bed near our garage.  They are not pretty and produce nothing worthwhile.  The spot gets a fair amount of [...]