Mid-Atlantic

November, 2003
Regional Report

Web Finds

Stewed Pompion
The Plimoth Plantation Web site has a recipe for Stewed Pompion, which was a traditional New England standing dish. Serve it (sometimes called Pompion Sauce) along with your fricassee of fish, salade of cress, and pottage of native corn with herbs or possibly cabbage and leeks. Perhaps alongside some seethed or boiled mussels. And maybe a brace of ducks or a turkey roasted, or some venison stewed up with kidney beans, ground corn, winter squash, and nuts. And a little mulled wine with cloves and ginger, or how about some pumpkin ale to wash it all down. But please, remember to take care and keep your long skirt out of the open fire while you do your cooking.

Books

Cultivating Delight: A Natural History of My Garden
Cultivating Delight: A Natural History of My Garden, by Diane Ackerman (HarperCollins, 2002: $13.95) is a book some readers may find to be more of a natural history book than a gardening book, but for me the two are so intertwined that it doesn't matter. Ackerman writes in such a personal way about hummingbirds, star gazing, and garden chores all in the same breath -- much as we each experience the unique world view in our own garden from day to day and season to season. This is a book to enjoy during the cold winter months. It will bring you the feeling of green grass between your toes despite your heavy wool socks.

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