REALLY EATING Parsley, chives and basil coming soon
I've been buying more fresh herbs as a way to season our "real food," and I've learned two things:
1) Fresh herbs can be quite expensive -- usually at least a dollar for a small package, but I paid a... Posted on 9/20/12 at 7:37 AM
When the guy at the checkout asked me if asparagus could hold up to freezing temperatures, I thought he was referring to a malfunctioning refrigerator. Then, he put his hands in the air, layering them 4 or 5 inches apart. “My asparagus is about this big already,” he said. “It’s supposed to get down into the 20s tonight. I’m worried about the asparagus.”
On a cloudy, gray day in early spring, a friend handed me a small plastic bag with a moist paper towel inside. As I opened the bag, a familiar fragrance of mild sweet onions wafted up to my nostrils. Before I even unrolled the wet paper, I knew there were fresh chives tucked inside.
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