BREAD TOAST CRUMBS: Alexandra Stafford's debut book, hailed by baking superstars Dorie Greenspan and David Lebovitz, serves up the easiest no-knead peasant loaves baked in Pyrex bowls (!!!) then teaches you to use every crumb. Brilliant recipes that go way beyond baking.
PALEO BAKING: Despite being born with severe food allergies, Elizabeth Barbone trained at the Culinary Institute of America so she could then transform almond, coconut and other non-grain flours into gluten-free delights.
NATURALLY SWEET FOOD IN JARS: If your objection to jams, pickles, and other condiments is all that sugar, problem solved. Marisa McClellan’s tempting recipes feature maple, honey, juice and even dried fruits as natural sweeteners instead.
CLEAN SOUPS: Master making a range of broths—delicious “sipping teas” in their own right—and also transform them into health-promoting, delicious soups with food-as-medicine expert Rebecca Katz’s help.
I WATCHED A ZOOM lecture the other day that really put into words a lot of the ways my own deepening understanding of ecology is shaking up the way I practice horticulture—from spring cleanup, right on to the last chore of the active year. The lecturer was Rebecca McMackin, director of horticulture for Brooklyn Bridge Park in New York City, where she leads the team that manages 85 acres of diverse parkland with a central focus on habitat creation of woodlands, wetlands, and meadows to build soils and support birds, butterflies, and other organisms.
We talked about the dynamic tactics they use and when and why–a whole different approach to spring cleanup, where the life cycles of animals (from insects on up) dictate what happens when, garden maintenance-wise. Like why some things don’t get cut back, and others that are still seed-laden when they do have their seeds collected and set aside, then returned to the spot after whatever cleanup is needed there.